Preserved lemons-- quartered lemons mixed with salt and left to marinate for a few weeks-- are a staple of Moroccan cuisine (and a nice addition to tuna salad, it turns out).
When Mark Bittman announced his retirement from the NY Times Minimalist column last week, the paper published a pastiche of his most viewed videos. I was intrigued by his recipe for "quick" preserved lemons. Cutting the lemon took a couple of minutes only, then a quick stir with some salt and sugar (2:1) ratio and then let it sit for an hour.
A tablespoon full made a great addition to a chicken and chickpea tagine, whose leftover sauce became the base for a pot of harira (which also benefited from the addition of the lemon).
The lemons are tart but also sweet, and offer a pleasing, tight texture.
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Darly cooks, once in a while blogs about it.
About Me
- darly gross
- Married to a beautiful, funny woman. I got lucky there. (It's not the one in the picture.) Um... comfortably well-off, compared to many, I suppose. Drive a 15-year old Audi convertible. I have a good selection of guitars. Good cook.
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