On Oct 18, 3:45*pm, "Jean B." > wrote:
> ImStillMags wrote:
> > Saw in the NY Times today Mark Bittman's recipe for quickie preserved
> > lemons....for when you want to do a Moroccan dish or something and you
> > don't have time to let them sit for weeks.
>
> > Quick ‘Preserved’ Lemons
>
> > Time: At least 3 hours, largely unattended
>
> > 4 lemons, unwaxed (or scrubbed of wax)
>
> > 1 tablespoon kosher salt
>
> > 2 tablespoons sugar.
>
> > Dice lemons, including peel, removing as many seeds as possible. Put
> > the lemons and their juice in a bowl and sprinkle with the salt and
> > sugar; toss well and transfer to a jar. Let the mixture sit for at
> > least 3 hours at room temperature, shaking the jar periodically. It
> > can be served at that point or refrigerated for up to a week.
>
> > Yield: About 2 cups.
>
> Who cannot do that? *But do they usually contain sugar?
>
> I just got back from some Middle Eastern stores. *(I had to get
> some pomegranate molasses for the pantry.) *I actually did see
> some lemons in jar. *Also date molasses (I don't think I have ever
> seen that in a recipe) and some tarragon beverage (I like tarragon
> in some things but can't quite see drinking it) and sumac molasses
> (I LOVE sumac, but what on earth would this be used for?).
>
> --
> Jean B.- Hide quoted text -
>
> - Show quoted text -

there are lots of recipes using sumac and pomegranate molasses, but I
couldn't find anything about sumac molasses

Wonder what it tastes like?