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How to Make "Preserved Lemons" for Moroccan Cuisine

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Moroccan cuisine is the culinary star of North Africa. At the crossroads of many civilizations, the cuisine of
Morocco is a mélange of Arab, Berber, Moorish, French, Middle Eastern, Mediterranean African, Iberian, and Jewish influences. 

Moroccan cooking is enhanced with such fruits as, dried and fresh — apricots, dates, figs, and raisins. Lemons preserved in a salt-lemon juice mixture are unique to many Moroccan dishes. Nuts are prominent; pine nuts, almonds, and pistachios.  Moroccan Sweets are rich and dense confections of cinnamon, almond, and fruit perfumes that are rolled in filo dough, soaked in honey, and stirred into puddings.  
Spices are used extensively in Moroccan food. Common spicesinclude karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skingbir (ginger), libzar (pepper) , tahmira (paprika), anis seed, sesame seed, kasbour (coriander), maadnous (parsley), zaafrane beldi (saffron) and mint. Spices are the defining point to any authentic Moroccan meal and are also known to be used for their medicinal value. It’s the special blend of spices that makes Moroccan cuisine taste so good. One special blend is the Ras El Hanout.
The ten spices considered the most important to Moroccan cuisine are:
Cayenne (felfla), cinnamon (karfa), turmeric (quekoum), ginger (skinjbir), black pepper (elbezar), aniseed (nafaa), sesame seeds (jinjelan), cumin (kamoon), paprika (felfla hlouwa), and saffron (zafrane).

A trip to a Souk will find you the essentials needed for your kitchen and home.

A Souk is a market, which may be held in a designated commercial quarter, or in an open-air location. Souks are an important part of life in the Middle East and their merchants carry a wide assortment of products from rugs to vegetables, just the place to find ingredients for your Moroccan recipes.

Moroccan dishes are fragrant and full of flavor.  Many include preserved lemons which can be purchased, but difficult to find in the U.S. However, making them is easy.

Preserved Lemons take 7 days to prepare and can be stored in the refrigerator for up to 1 year.  A quick preserving method can be used but they will only last 2 days.

I’m going to share how to make Preserved Lemons using the 7 day method from Paula Wolferts cookbook, “The Food of Morocco.”  Then, next Monday I will share with you a wonderful recipe using these Preserved Lemons.  This should give you time to make them yourself and be ready to prepare this luscious Moroccan dish next week.

Here’s the recipe:

Quartered Lemons, Juice, Salt and Jar with Tight Fitting Lid
Quartered Lemons placed in Jar with Salt and Juice Sealed Tightly

       

Taken Directly from The Food of Morocco

Don’t forget to try this simple recipe for Preserved Lemons and meet me back here next week, for another recipe to use them in.  Until then……
HAPPY COOKING!

Vicki Bensinger has been teaching culinary classes throughout Missouri since 1992. However, she saw the need for more specialized classes and in 2004 established “At Home with Vicki Bensinger“, offering personalized private culinary classes for individuals and small groups (ages 7 to adult) in the comfort of their home or organization.

Having an In-Home Culinary Class is the perfect way to get together with friends while you learn to cook, hone your culinary skills or just have a fun time with friends and food.

If you’d like to learn more about her classes please email Vicki at: linking text or [email protected]

Please follow her on Facebook

Member:
“IACP”
“Women Chefs & Restaurateurs”

Please check out Vicki’s blog where she shares recipes, tips, videos, giveaways and everything food related. The recipes Vicki has posted on her blog are recipes she hopes everyone will be able to prepare.

Happy Cooking!


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