ImStillMags wrote:
> 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?
>
I didn't buy it, but maybe I'll get some when I go back to that
area.

--
Jean B.