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Preserved Lemons

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

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

    1 Reply
    1. re: Elaine

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

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

      8 Replies
      1. re: Chefpaulo

        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

          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

            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

              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

                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

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

            1. re: bucksguy14

              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

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

          3. 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

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

              1. re: DaisyM

                Do you mind sharing where you found them?

                1. re: asmith

                  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.