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Preserved Lemons

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DaisyM Aug 31, 2011 09:59 AM

Any suggestions on where to buy them? I struck out at Whole Foods. Thank you!

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    bobygee Aug 31, 2011 12:13 PM

    I recently bought them at Wegman's in Warminster. i know that not every store carries them so you may want to call first.

    3 Replies
    1. re: bobygee
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      DaisyM Sep 5, 2011 07:07 AM

      I found them in a local specialty market. Now I'd like to make my own.

      1. re: DaisyM
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        asmith Sep 5, 2011 08:20 AM

        Do you mind sharing where you found them?

        1. re: asmith
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          DaisyM Sep 5, 2011 09:08 AM

          Yes! The farmer's market in Chestnut Hill has a specialty store attached to it. I found them in the cheese section. I made Ina's chicken tangine and it was really excellent. I'd like to try it again with homemade preserved lemons.

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      Chefpaulo Aug 31, 2011 11:35 AM

      Paula Wolfert's "World of Food" has a great recipe. Not complicated at all.
      CP

      8 Replies
      1. re: Chefpaulo
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        Boognish Aug 31, 2011 12:51 PM

        Yes! I recently made a batch. Dead easy, although it takes about a month.

        I used the recipe with the cinnamon, bay, and other spices. They're killer.

        DiBruno's should have them as well. They usually do.

        1. re: Boognish
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          Chefpaulo Aug 31, 2011 12:56 PM

          Ummm......yer right. Forgot about the "sit" factor.
          But a good supply laid up for a month will stay good for a year or more. Great with those Moroccan dishes.
          CP

          1. re: Boognish
            j
            jarona Sep 2, 2011 09:48 AM

            I make my own because I do a lot of tagines and moroccan food. Easy to do. Cut the lemons, squash 'em into a ball jar with a vaccum top. Add lots of kosher salt. Let sit for about a month. After I use the lemons, when I get to the half-way point in the jar, I cut some more lemons up, add more salt, seal the jar, turn it upside down and just wait till I need to use 'em again. Kind of like a sourdough starter, but with lemons--you know?

            1. re: jarona
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              Bob Loblaw Sep 2, 2011 01:10 PM

              I make my own as well. just used lemons and salt. like others said, it's easy, as long as you've got a month to wait.
              i'll add that it's a situation where it's worth getting organic/unsprayed lemons, and washing them very very well, since it's the skin that you'll be eating.

              1. re: Bob Loblaw
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                PhillyHorn Sep 4, 2011 11:10 AM

                I've made them using Mark Bittman's recipe in "How to Cook Everything" and they only take about a week. They get better after about a month, but I've used them after a week and they're still quite good.

          2. re: Chefpaulo
            bucksguy14 Sep 5, 2011 10:00 AM

            That's a good recipe and Molly Stevens' recipe in "All About Braising" is the one I prefer.

            1. re: bucksguy14
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              asmith Sep 8, 2011 06:49 AM

              My go to delicious recipe using preserved lemons is by Paula Wolfert from her book "Coucous and Other Good Food from Morocco." The recipe is on Epicurious if you are curious: http://www.epicurious.com/recipes/foo...

              1. re: asmith
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                DaisyM Sep 8, 2011 08:39 AM

                Thank you! Sounds great...I'll try it soon.

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            Elaine Aug 31, 2011 10:08 AM

            I saw them at either Claudio's or DiBruno's on 9th St. last week.

            1 Reply
            1. re: Elaine
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              DaisyM Aug 31, 2011 11:29 AM

              Thank you...good excuse to make a visit to the Italian Market.

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