On Tue, 24 Feb 2009 19:02:17 +0000 (UTC),
(Steve Pope) wrote:

>sf > wrote:
>
>>On Tue, 24 Feb 2009 05:01:52 +0000 (UTC),
>
>>>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...
>
>It's pretty easy. All you need is lemons, salt, and a jar.
>My sweetie makes these from Paula Wolfert's recipe:
>
>http://www.epicurious.com/recipes/fo...d-Lemons-15336

Thanks!

I have a question about the juice required for the lemons.... why not
just juice the lemons you're using and use that? Isn't what you're
really using in the end the rind of the lemons? Also, do you save the
leftover salty lemon juice for making the next batch of preserved
lemons?
>
>Using Meyer lemons of course.

Is there any other kind? LOL

>
>> Cous-cous is easy enough. I have no idea what harissa is.
>
>It's a pepper paste. Look for rose harissa. It has rose petals
>in it. It's some of the best stuff imaginable.
>
Ah, thanks... sounds delicious! I bet rose harissa would be good on
flat bread too. I love rose petal jam.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West