sf wrote:
> On Tue, 24 Feb 2009 05:01:52 +0000 (UTC),
> (Steve Pope) wrote:
>
>> Very easy: cous-cous with preserved lemon, and any other
>> ingredients (spring onions, leeks, tofu, garbanzo beans,
>> carrots...). And a dollop of harissa on top. The preserved
>> lemon is important.
>
> I *need* to try preserving lemons... and I need some easy recipes to
> use them in. Cous-cous is easy enough. I have no idea what harissa
> is.
>
>
Preserving lemons is very easy. I cut the lemon from top to bottom as if
I were going to quarter it but I leave the end intact. Put some kosher
salt in the bottom of a quart jar and in between the opening of the
lemon and stuff them into a small jar. Sprinkle more salt inbetween the
lemons. Then, add enough bottled lemon juice to cover them. Lemons are
not cheap on the east coast. The bottled stuff works fine for this and
it makes the whole process WAY easier.
Let them sit in the fridge for a couple weeks. Some people add spices
like cinnamon and cloves, but I don't - because that is not what my SIL
does. ;-)
They last forever. The liquid gets kinda cloudy and stringy, but it's
ok. The lemons will be fine.
Google a recipe for Moroccan chicken with preserved lemons and olives
and you will have something good to use them in.
Harissa is a chili paste type product that Moroccans and Tunisians and
probably others use as a condiment - especially with couscous.
-Tracy