Aziza Benchekroun s Five-Day Preserved Lemon Recipe

1 Recipe below

Wolfert writes: If you run out of preserved lemons, or decide on just a few day s notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat s wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency. With a razor blade, make 8 fine 2 vertical incisions around the peel of each lemon to be used. (Do not cut deeper than the membrane that protects the pulp.) Place the incised lemons in a stainless-steel saucepan with plenty of salt and water to cover and boil until the peels become very soft. Place in a clean jar, covered with cooled cooking liquor, and leave to pickle for approximately 5 days. From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New York: Harper & Row, Publishers, Inc., 1987. Pg. 32. ISBN 0-06-091396-7. Posted by Cathy Harned.