"ant" > wrote in message
...
> See if you can find any North African cookbooks...Moroccan, Algerian etc.
> Best writer I know of is Paula Wolfert, who writes wonderful moroccan
> cookbooks. Preserved lemons are a very important ingredient in many
Moroccan
> Tagines and Couscouses. I tended to rinse them and use the LOT in my
stuff,
> didn't want to waste any of them. They last forever too, if you keep
adding
> a bit of salt to the surface before re-sealing the container.
>
> When you make a tagine or couscous, you chop up your lemon and add it near
> the end of cooking. They add an aromatic aspect to the dish.
>
> ant
>
>

I heartily second this recommendation. Moroccan cooking does some wonderful
things with preserved lemons.


--
Peter Aitken

Remove the crap from my email address before using.

"Peter Aitken" > wrote in message
om...
>
> I heartily second this recommendation. Moroccan cooking does some
wonderful
> things with preserved lemons.

It's one of my favourite cuisines! When ever I cook a slow tagine and feed
it to people, they are astonished. My Paula Wolfert book (Good Food from
Morocco) is well-thumbed and grubby with cooking splatters. One day I shall
attempt to make warka pastry.

ant