Egyptian pickled or preserved lemons?
Kate Connally
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?
mailto:conn...@pitt.edu
ImStillMags
found this
http://members.cox.net/ahmedheissa/reclemon.htm
and this:
moon Mokhalel (Pickled Lemons or Limes)
Combined Ingredients and Instructions:
Wash the lemons very good, put them in a pot with some water and boil
them for 1-2 minutes. Remove the lemons from the boiling water
immediately.
Mix together the salt, saffron, black seeds, and finally some good
shata. When the lemons have cooled down a bit prick each one with your
finger or a knife and put some of the mixture into each one and
arrange the stuffed lemons in a jar. Make layers of stuffed lemons and
sprinkle each layer with a bit of the mixture.
When you have finished with all the lemons that are to be pickled,
fill 1/2 the jar with olive oil or vegetable oil the other 1/2 with
lemon juice ( use only fresh lemon juice) you can peal the lemons like
oranges, split them in half and remove the seeds, and then put them in
the food processor and pure, you can add some Jalapeneos that have
been slashed slightly to pickle with the lemons and to add a bit of
zest to them.
At the top of the jar put some oil to seal the top and pack in some
regular lemon halves to force the pickled lemons at below the oil and
juice. Cover with an air tight lid and let the jar sit in a dark place
for a few days.
If you want to enjoy these pickled lemons, they are best when you eat
them with some cooked sabanekh Ala Egyptian way.
hope this helps.
James Silverton
> 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.
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
Jean B.
Hmm. Shata is an Egyptian hot sauce. Black seeds? Would that be
black cumin?
--
Jean B.
ImStillMags
>
> - Show quoted text -
looked a little further and found this:
Lamoun Makbouss
(Pickled Lemons)
--------------------------------------------------------------------------------
A delicacy which is also magnificent made with fresh limes.
Scrub lemons well and slice them. Sprinkle the slices generously with
salt and leave for at least 24 hours on a large plate set at an angle,
or in a colander. They will become soft and limp, and lose their
bitterness. Arrange the slices in layers in a glass jar, sprinkling a
little paprika between each layer. Cover with corn or nut oil.
Sometimes olive oil is used, but its taste is rather strong and may
slightly overpower the lemons.
Close the jar tightly. After about 3 weeks the lemons should be ready
to eat - soft, mellow, and a beautiful orange color.
From "A Book of Middle Eastern Food" by Claudia Roden
Arri London
Or nigella/kalonji, which is not black cumin.
Jean B.
>
> "Jean B." wrote:
>> ImStillMags wrote:
>>> On Jan 24, 12:15 pm, Kate Connally <conna...@pitt.nospam.edu> wrote:
>>>> 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
>>>> Goldfish: �The wholesome snack that smiles back,
>>>> Until you bite their heads off.�
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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Ran�e at Arabian Knits
<7991f5f9-464d-442a...@d1g2000pra.googlegroups.com>,
ImStillMags <sitar...@gmail.com> wrote:
> moon Mokhalel (Pickled Lemons or Limes)
Did you cut off the first part? I'd think it should be transcribed
_Lemoon_ or _Laimoon_.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
Ranée at Arabian Knits
wrote:
> Shata is an Egyptian hot sauce
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.
Jean B.
Heh. So, can one use Tabasco, or???
--
Jean B.
Ranée at Arabian Knits
wrote:
> Ranée at Arabian Knits wrote:
> > In article <8q6em5...@mid.individual.net>, "Jean B." <jb...@rcn.com>
> > wrote:
> >
> >> Shata is an Egyptian hot sauce
> >
> > 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.
>
> Heh. So, can one use Tabasco, or???
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. :-)
Kate Connally
> On Jan 24, 12:15 pm, Kate Connally<conna...@pitt.nospam.edu> wrote:
>> 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
>> Until you bite their heads off.�
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:conn...@pitt.edu
Jean B.
More like harissa?
--
Jean B.
Ran�e at Arabian Knits
"Jean B." <jb...@rcn.com> wrote:
> Ran�e at Arabian Knits wrote:
> > In article <8q939t...@mid.individual.net>, "Jean B." <jb...@rcn.com>
> > wrote:
> >
> >> Ran�e at Arabian Knits wrote:
> >>> In article <8q6em5...@mid.individual.net>, "Jean B." <jb...@rcn.com>
> >>> wrote:
> >>>
> >>>> Shata is an Egyptian hot sauce
> >>> 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.
> >> Heh. So, can one use Tabasco, or???
> >
> > 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. :-)
> >
>
> More like harissa?
Probably, but I don't know for sure. My people are from Saudi
Arabia, not Egypt. ;-)