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I was thinking of making my first batch of preserved lemons this weekend. Has anyone made them at home before? I see some recipes that are pretty plain and some that are spiced up. Do you have any preference? Anyone have a recipe they have used and loved?
I've made them & they turned out great. I have the recipe on the other computer so don't have it handy right now. I'll check when I get a chance. Like Dirt Grinder--I use them in Moroccan dishes.
If you saw the PBS Martha Stewart, she explained how to make them. You could check her website, but I'm pretty sure she just used salt and lemon juice and sealed up the jar for a week or so. http://www.marthastewart.com/866636/preserved-lemons
Thanks everyone. I was going to make a batch today but I went shopping yesterday and they were out of small lemons. Today the roads are still bad from last night's storm. So hopefully, weather permitting, I will find a store that got a delivery after the storm tomorrow.
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!
I was thinking of making my first batch of preserved lemons this weekend. Has anyone made them at home before? I see some recipes that are pretty plain and some that are spiced up. Do you have any preference? Anyone have a recipe they have used and loved?
I only make spicy lemon pickles for some of my Indian dishes. Mostly we eat it this pickles with parathas,lentil soups served with chapatis/rotis.This is the recipe I always use.
Wow, this sounds great - thanks, Almrausch! I think these would be terrific in rice and with various chicken dishes and maybe even some vegetable dishes too. YUM.
Wow, this sounds great - thanks, Almrausch! I think these would be terrific in rice and with various chicken dishes and maybe even some vegetable dishes too. YUM.
Yes you are right and you even can use limes instead of lemons or a combination of both.Very tasty.
...Dirt Grinder, can you share your lamb tagine recipe? I have some lamb in the freezer -- a big chunk of leg, IIRC...
I like this recipe. I use chicken stock instead of water, and I add quartered dried apricots and 2 tsp turmeric. Make sure the spices you use are fresh, because the intense aromatics are what really make this dish so flavorful. In fact, I add more than what the recipe calls for, but I've made it enough times that I've tailored it to my family's tastes.
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