preserved lemons | winner!
Congratulations to commentor #1 in my September giveaway! I used Random.org’s number generator again and can’t believe it picked number one… how often does that actually happen? Poster ‘bcassfam’ please email me to claim your prize (kathy@dirtandsunshine.com).
In other news, tomorrow is our neighborhood’s inaugural ‘harvest walkabout’, an event I’m co-chairing with my friend, Barb. If you live near me (Northern California) and want to join us, please let me know! We will be sharing the bounty of our summer harvests within our immediate community and I will be sharing how easy it is to make these Moroccan preserved lemons! Lemons, salt and TIME (3 months).
I will be posting photos of the progress and end result on dirtandsunshine.com… stay tuned!
[Photo by Kathryn Besser]
I’ve been wanting to make these for a while now too. In the Vietnamese culture they used these salted preserved lemons and make a drink out of it. Once it’s done, put a few slices of lemon in a glass, add tons of sugar, ice, then still or sparkling mineral water (I prefer the sparkling). One trick I’ve learned is to make things less complicated, replacing the sugar and water with 7Up works well too.
You can order these preserved lemon drinks at Vietnamese restaurants. What do you do with it in the Moroccan culture?
Hi Calvina! I thought I’d replied to this but can’t find the comment here or on FB. Tate has been urging me to make these for weeks because we like to eat them on pita crackers with a little slice of fresh feta and some homemade kalamata olive tapenade. If you check for posts tagged ‘Girls Fall Luncheon’ there should be a photo of how that appetizer is constructed.