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Old 09-09-2014, 05:40 PM   #11
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Quote:
Originally Posted by dobieman View Post
Does anyone have an opinion on what part of a preserved lemon you're meant to use? I've made my own and it's time to start using them.

I read in a couple of blogs that only use the peel and pith (not the flesh), but I've never seen it specified in Does anyone have an opinion on what part of a preserved lemon you're meant to use? I've made my own and it's time to start using them.

I read in a couple of blogs that you only use the peel and pith (not the flesh), but I've never seen it specified in any recipes. Is this all going to depend on individual tastes and recipes?

Also, the syrup they're preserved in smells amazing - is it okay to test it?! It's just rock salt and lemon juice.

Thanks
If the salt and lemon juice mixture is strong enough to preserve the lemons it's probably too harsh to dink or use in cooking.

I think the recipes assume that the cook knows what to use. Unfortunately this is a bad habit of some recipe writers.

Claudia Roden (who was born and brought up in Egypt so ought to know) says "It is usual to remove the pulp and use only the peel " when using preserved lemons in food preparation. Ditto preserved limes.

Samia Abdemour, the author of "Egyptian Cooking" which I bought in Cairo (name dropper ) in 1985 says the same. An updated version of this is available on amazon.

It's important to rinse the rinds well before using themand not to over-do them in your recipe. Less is more! Take care when you are adding salt to the dish.
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Old 08-05-2016, 10:33 PM   #12
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I saw preserved lemons being called for in tagines but never knew how to do them or where to get them. Then I heard about and got the recipe for preserving lemons from the site "Culinate" which has, unfortunately, since shut down. (loved the site, very informative)
I now always keep a jar in the fridge. I make them with Meyer Lemons when they come in but have also made them with your regular grocery store variety.

I use them in tagines and also just slice them up and toss them with green vegies (especially spinach, yum!). I use only the skin/rind. I rinse them under running water, rubbing the pulp off with my thumbs. Slice them and toss them in.

Thank you so much for the link to more recipes using them. Wow! Can't wait to explore some more!
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Old 08-05-2016, 10:43 PM   #13
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dragnlaw, we also have another thread about preserved lemons that was just started recently. You might like what you find on the other l links that popped up in This sounds like a great idea - Preserved Lemons.
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Old 08-05-2016, 11:40 PM   #14
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I love this idea to purée some preserved lemon, to make it easier to use a little bit at a time. There are more good suggestions in the comments: http://foodinjars.com/2013/01/preser...served-lemons/
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