Lamb

Aziza Benchekroun’s Five-Day Preserved Lemon

Aziza Benchekroun’s Five-Day Preserved Lemon, a lamb recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe.

Aziza Benchekroun’s Five-Day Preserved Lemon

Ingredients

Method

  1. Wolfert writes: “If you run out of preserved lemons, or decide on just a few day’s notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat’s wife.
  2. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.” With a razor blade, make 8 fine 2″ vertical incisions around the peel of each lemon to be used. (Do not cut deeper than the membrane that protects the pulp.) Place the incised lemons in a stainless-steel saucepan with plenty of salt and water to cover and boil until the peels become very soft.
  3. Place in a clean jar, covered with cooled cooking liquor, and leave to pickle for approximately 5 days.
  4. From Couscous and Other Good Food from Morocco by Paula Wolfert.
  5. New York: Harper & Row, Publishers, Inc., 1987.
  6. Pg. 32.
  7. ISBN 0-06-091396-7.
  8. Posted by Cathy Harned.

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