New & Old Preserved Lemon…A Visual Comparison

On the left, a jar of preserved lemon that is just past 10 months old. On the right, a jar I put up just a few days ago. Just so you know what to expect! As I said in my Moroccan Preserved Lemon post a few days ago, they will keep for a year. By the way, notice the plastic lids on my mason jars? I find them on Amazon although I’m sure you can find them elsewhere. They are BPA free and SO HANDY!

Bon appetit!

Tess

Moroccan Preserved Lemons….Essential, irreplaceable and so easy to make

Today, I put up a batch of Preserved Lemons for use in my upcoming  EatWith offering “Dinner in Marrakech” (more on that later).

Preserved lemons are essential to Moroccan cuisine. Their exquisite flavor, aroma and silky texture cannot be substituted in a recipe with lemon juice. Trust. Luckily, they are very easy to make. They require a brining period of 30 days, but they will keep for up to one year. Once you start to use them, you will be hooked! I always have some ready to use in my larder. Tonight, they are bringing it in Yogurt Mint Sauce which I’m using as a bed for Moroccan Mini Meatballs. I’m still tweaking the Meatball recipe, but I promise I share will it once I’m satisfied with it!

Learn how to make preserved lemons here.
As always, don’t hesitate to ask me questions.
Bon appetit!
Tess

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Moroccan Pickled Carrots … Oh Yum

The flavors of Morocco where spices such as cinnamon, coriander and cardamom take center stage are rich, pungent and completely captivating. Who could fail to fall in love with Moroccan cuisine? France and Morocco have had a long and complicated relationship. French remains the primary language of Morocco. As a result (and luckily for me), excellent Moroccan cuisine is available throughout France.

I am readying my next EatWith offering – “Dinner in Marrakesh … Exploring Moroccan Cuisine.” I will write more about it in a future post, but I want to share with you my first dish. Moroccan Pickled Carrots are infused with traditional Moroccan spices plus garlic, lemon and red pepper. They are spicy hot, and they are addictive! Since they are refrigerated rather than canned, the brine is much less salty. I use Cigalou Piment de Cayenne entier. They are readily available in nearly any French grocery store, and I always bring a bottle back with me.

Moroccan Pickled Carrots are easy to prepare. Make a batch for yourself, and bring a bit of Morocco to your kitchen. Get the recipe here. I hope you’ll come eat with me soon!
Bon appétit!
Tess