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Magicshark, don't know if you still have this thread on subscribe, but if so and you see this, can you tell me how your preserved lemons came out? I am planning to make some too ... found a great recipe for chicken tagine but it calls for preserved lemons. Was going to buy some but my local groceries don't have them and amazon's are insanely expensive. They don't seem too hard to make -- you just have to do it a month before you want to make the recipe!
Dirt Grinder, can you share your lamb tagine recipe? I have some lamb in the freezer -- a big chunk of leg, IIRC.
Thanks!
Its been awhile since I made a batch but I found it incredibly easy. The only problem I found was it made a lit. I thought the homemade preserved lemons were much better then the store bought ones I tried. Although to be honest I only tried one brand of store bought. Anywho good luck with both your lemons and tagine!
Dirt grinder and Almrasuch both recipes look amazing. I seem to be in a cooking rut lately. I need to try both these recipes, expand my repotoire a little. Thanks for the inspiration!
Alm and Dirt Grinder, those recipes sound great! I am really looking forward to trying them.
I started my preserved lemons yesterday (August 1st makes it easy for me to remember when I can USE one of the lemons in a recipe!) ...
The juice level is lower than it looked yesterday so I am going to add a bit more (or a bit of filtered water, which some recipes "allow") to get it up to the top. That's a pint-and-a-half mason jar and I was able to fit 5 Meyer lemons ($1.99 for the 1-lb. bag at Hannaford).
Magicshark, thanks for coming back and reporting on how yours turned out! I hope mine turn out well too. It was an easy process although next time I may use a shorter, "fatter" jar instead of this mason jar.
Thanks for this thread! I've made preserved lemons a few times. I usually add some hot paprika with the salt.
It's great with anything that can be enhanced by some lemon zest (well, not cheesecake, obviously), like chicken, stewed greens (I've added them to stewed beet greens so I assume it would work with kale). Excellent in north African style fish stew. Also work as a sandwich spread or mashed into tuna salad.
Alm and Dirt Grinder, those recipes sound great! I am really looking forward to trying them.
I started my preserved lemons yesterday (August 1st makes it easy for me to remember when I can USE one of the lemons in a recipe!) ...
The juice level is lower than it looked yesterday so I am going to add a bit more (or a bit of filtered water, which some recipes "allow") to get it up to the top. That's a pint-and-a-half mason jar and I was able to fit 5 Meyer lemons ($1.99 for the 1-lb. bag at Hannaford).
Magicshark, thanks for coming back and reporting on how yours turned out! I hope mine turn out well too. It was an easy process although next time I may use a shorter, "fatter" jar instead of this mason jar.
Love these. I also use them in Caribbean style jerk dishes served over rice or rice and beans. I do limes and lemons but mostly limes because they are cheap here and lemons are expensive.
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