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Couscous and Other Good Food from Morocco

Preserved Lemons

Page 30

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Other

(1 review)


Recipe Reviews

17th July 2011


I've never seen or knowingly had preserved lemons, so I can't really say how good these are in comparison to the "real thing". However, they seem perfectly fine to me. As I was a rank beginner at this, the instructions were a bit skimpy--I was wanting my hand held a bit more. My lemons kept floating to the top, so they weren't completely submerged in lemon juice. In the end, I found in another book (North African Cooking by Hilaire Walden) an almost identical recipe that said to top up the liquid with boiling water if required.

I used the option for the Safi mixture (a similar mixture is given by Walden).

Quite easy to do, and now I'm enjoying finding and making recipes using the preserved lemons.

(edited 29th July 2011) (0) comment (1) useful  

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