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              AZIZA BENCHEKROUN'S FIVE-DAY PRESERVED LEMON

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Fruits

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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.



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