Ever since I discovered Moroccan cuisine, I've been fascinated by preserved lemons. It seems a ubiquitous ingredient in Moroccan dishes and I can't wait to try a dish with these lemons in it.
We saw a Food Safari episode where the woman just kept stuffing lemons into a jar and salting the lemons. I couldn't quite believe that it was as easy as that. I was skeptical and also afraid of the process.
Then I saw a post on Tony Tahhan's blog on how to make preserved lemons and I figure that we should give it a try.
Plus, I bought all these pretty Mason jars and have to put them to good use.
I went out and bought the smallest lemons I could get my hands on for my preserved lemons.
Then it was just as that woman on the show did.
Stuff lemon into jar and salt, salt, and salt.
Wait, wait, wait until the water turns clear.
Hmm, guesses on what we used these preserved lemons in?
Find out here.
Preserved Lemons how-to on Tony Tahhan.
Moroccan dishes at [eatingclub] vancouver:
Moroccan Lamb Skewers with Figs & Red Onions
Moroccan Chicken Tagine
Food Safari website
Food Safari: Moroccan
[eatingclub] vancouver dishes inspired by Food Safari episodes:
Spanish: Tortilla de Patatas
Thai: Waterfall Beef Salad
Lebanese: Tarator-style Sauce
Thai: Thai Basil Stir-Fry (gka prow)
Lebanese: Lamb Kafta (Turkish: Lamb Kofte)
Moroccan: Preserved Lemons
Moroccan: Chicken Tagine