Читать книгу Traditional Moroccan Cooking - Madame Guinaudeau - Страница 12

Utensils: an absolutely clean jar and a stone.

4 lb ordinary lemons

8 lb small thin or doqq lemons

Put the lemons to soak in water, which must be changed every morning, for five days. At the end of this time divide each lemon in four, taking care that the quarters remain attached. Put a pinch of salt in the middle of each lemon, shut and reshape the fruit. Put the two sorts of lemons into the same jar and place a clean stone on the top. A month later they will be ready. At the end of a few days a juice as thick as honey, but salty, will ooze out and the lemons can be preserved in this indefinitely if kept in a dry place.

You will find that they are used in a number of dishes – meat and vegetable tagines, chickens browned in butter. Pregnant women suck them all day long to give them an appetite.

In salads the salty juice is used to advantage instead of vinegar.