Egyptian pickled or preserved lemons?

S

Santiago H

New member
Anyone got a recipe? (Yes, I already googled it and found
a few.)

My sister is looking for either the recipe or somewhere to
buy online (she lives in Montana so not likely to find a
store that sells Egyptian groceries).

She says they're quite different than Moroccan preserved
lemons. Not nearly as salty for one thing. And they are
use more as a condiment than just for cooking with like
the Moroccan ones.

I just wondered if anyone here has any knowledge of the
Egyptian style of preserved/pickled lemons.

Thanks,
Kate

--
Kate Connally
?If I were as old as I feel, I?d be dead already.?
Goldfish: ?The wholesome snack that smiles back,
Until you bite their heads off.?
What if the hokey pokey really *is* what it's all about?
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Kate wrote on Mon, 24 Jan 2011 15:15:22 -0500:




I don't know them as specifically Egyptian but as Southern
Mediterranean. I can buy them around DC but here are a couple of
recipes. I also have a Moroccan recipe for chicken with pickled lemons
that's pretty good.

Preserved Lemons



4 lg lemons; (preferably; thin-skinned), scrubbed (about 6 ounces each)

2/3 c kosher salt

1 c fresh lemon juice; (from about 5 large lemons)

olive oil



Dry lemons and cut each into 8 wedges. In a bowl toss wedges with salt
and transfer to a glass jar (about 6-cup capacity). Add lemon juice and
cover jar with a tight-fitting glass lid or plastic-coated lid. Let
lemons stand at room temperature 7 days, shaking jar each day to
redistribute salt and juice. (Note from JVS: The amount of salt is
enough to produce a saturated solution so I believe shaking only will
homogenize the liquid). Add oil to cover lemons and store, covered and
chilled, up to 6 months.



Fast preserved lemons



3 washed lemons

3 tabs coarse salt

3 tabs white vinegar

3 cups water



Cut a slot in the middle of the lemons and stuff with 1 tab salt.

Put in quart jar and add water and vinegar. Stand in pot with water up
to liquid level, boil and simmer 30 minutes.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not
 
Arri London wrote:

Well, we need to differentiate.

Yes, I know kalonji, and that was my first thought. (Learned
about them many years ago thanks to Daramjit Singh, who gave me my
first taste and recipes for real Indian cookery.)

--
Jean B.
 
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--
dodymike
 
In article , "Jean B."
wrote:


Shata just means hot sauce in Arabic - it's not a particular kind.
It's kind of like having a spiced tea served in the east, asking what it
is called and then calling spiced tea chai tea. Chai is tea. It can be
spiced and served with milk. Chai tea is tea tea.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
In article , "Jean B."
wrote:


Yes. Now, they may well have a particular type that is more common
there or that is preferred, that would be common knowledge to folks
there, but any hot sauce you like will work. :-)

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
 
ImStillMags wrote:
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source=bl&ots=onug_HV3YB&sig=czjuBt3f4i5vKR1NtQnA-
VL8RF4&hl=en&ei=du49TaezHJS0sAOZ8oWpAw&sa=X&oi=book_
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Thanks, but I already have this those.
Kate
--
Kate Connally
?If I were as old as I feel, I?d be dead already.?
Goldfish: ?The wholesome snack that smiles back,
Until you bite their heads off.?
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]
 
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