Topic: Foods past and present 

Preserved Lemons

It’s almost a month since I set out to recreate preserved lemons to use in my favorite Moroccan recipes. If you’ve ever bought preserved lemons you know just how pricey they are and how little you get in return. I wanted to make chicken with preserved lemons and olives in my new tagine so I paid just around nine dollars for two lemons to create my dish-never again.

It takes a bit of time to make and around a month to sit and marinate in the brine but for about six dollars I now have a quart jar with 10 lemons in it. There is just something magical about creating foods like this and the fact that lemons, are an important staple of Moroccan cuisine and have been such for a long time only enhances the pleasure for me.

According to Food Timeline…

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