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Preserved Lemons

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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    Elaine RE: DaisyM 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
      DaisyM RE: Elaine Aug 31, 2011 11:29 AM

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

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      Chefpaulo RE: DaisyM Aug 31, 2011 11:35 AM

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

      8 Replies
      1. re: Chefpaulo
        Boognish RE: Chefpaulo 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
          Chefpaulo RE: Boognish 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.

          1. re: Boognish
            jarona RE: Boognish 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
              Bob Loblaw RE: jarona 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
                PhillyHorn RE: Bob Loblaw 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 RE: Chefpaulo 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
              asmith RE: bucksguy14 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
                DaisyM RE: asmith Sep 8, 2011 08:39 AM

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

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            bobygee RE: DaisyM 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
              DaisyM RE: bobygee 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
                asmith RE: DaisyM Sep 5, 2011 08:20 AM

                Do you mind sharing where you found them?

                1. re: asmith
                  DaisyM RE: asmith 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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