About six weeks ago I made my first batch of Moroccan preserved lemons.
I haven't used any yet in recipes but I gave some to a neighbor who had
spent her teenage years there (her father was in the French diplomatic
corps.) We had lunch today and she mentioned that my lemons tasted
exactly like the ones she remembered. WOohoo!

I used the recipe from "Arabesque" by Claudia Roden which involved
cutting the lemons in quarters almost to the end, packing them with
Kosher salt inside, cramming into a sterile jar and covering with fresh
lemon juice. They are kept at room temp, shaken daily, for a month,
then refrigerated. Most recipes call for rinsing before using.

I'm looking forward to making chicken tagine with lemons and olives.

gloria p