Originally Posted by
BamaVol
Something, not apparent on the page, made me think it was a North African dish, possibly Moroccan. Maybe it was the chapter heading or chapter intro. But I may have dreamed that.
This is a Morrocan dish, chicken-lemon Tajine. But home cooks don't use black olives, only green and no chicken stock because the chicken produces its own juices when cooked slowly.
Originally Posted by
LapLap
Thanks to your post, I’ve started a batch of salted lemons (roughly 6% in salt, and cut them so that they could sit in in their own juice without a brine). We loved the jam from the “unsuccessful” blueberry ferment and as I came across some heavily discounted blueberries and am repeating the experiment.
(The very large crocks have a “white” sauerkraut and another kind with red cabbages mixed with a leftover white cabbage from the other batch)
I wanted to make preserved lemon, and contacted Anissa Helou (the great cook book author) and she told me her method. Just puncture whole lemons, add salt ,cover tightly put in the fridge. They would produce their own juice. I added garlic and spices. When their juice didn't cover the lemons I asked her if they were ok, she send enjoy them. I just love them. Very easy to make. No fail.