moroccan preserved lemons
 
source: "a feast of fruits" 
 
6   lemons, about 1 3/4 pounds
1/2 cup  coarse salt
  one 1-inch stick cinnamon
1/2 tsp  allspice berries
1/2 tsp  black peppercorns
2   whole cloves
1   bay leaf
 
bring a pot of water to a boil. add the lemons, return the water to a 
boil, and cook 3 minutes. drain, drop the lemons into cold water, changing 
it once or twice to cool the lemons; drain again and dry. stand the lemons 
on end and cut lengthwise nearly into quarters so that they open out but 
remain attached at one end. spread each open and sprinkle liberally with 
the salt; close it up and pack it in a wide-mouth 2-quart preserving jar, 
or two 1-quart jars, pressing to squeeze out some of the juice. continue 
with the remaining lemons. add the spices to the jar (or jars), along with 
the remaining salt, and pour in fresh boiling water up to the top. wait 
until all the bubbles have risen, then seal and sterilize. store at least 
1 month in a cool, dry place. to use, rinse the lemons and quarter, slice, 
or chop them with or without the pulp. refrigerate after opening. 
 
makes 6 preserved lemons. 
 
-- 
 
(ID: 77469) Mirror: rec.food.recipes: Tue, Jan 13, 2004


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