I like to pick a country and then explore their cuisine. Most countries have remarkably different cuisine in their different regions.Some small countries have distinct *flavors* that permeate all their dishes.
Right now I am exploring Moroccan cooking.
The problem with exploring the dishes of another country is frequently a condiment that is available there is not available in the US...unless you live near a big city that has many small ethnic neighborhoods with grocers OR you order online.
Such is the case with Morocco. Many of their dishes contain *preserved lemon*.
So, off I went to google to explore this ingredient.
I found several recipes...Preserved Lemon is apparently on the pantry shelf of most Moroccan homes.
Recipes vary, but essentially, you preserve lemons in salt and lacto-fermentation does the rest!
So, using a combination of several recipes, I came up with my own...
Cut the lemons...there are two schools of thought on this:
Shove them into the quart jar and when you are almost to the top, add in one cinnamon stick and a teaspoon of coriander seed.
Let set three days at room temperature. During that time, a lot of the juice will come out of the lemons. After three days, add more lemon juice to fill to the top. Let set at room temperature another 3 days.
Now, for the lemon to soften properly, it needs to stay in the jar undisturbed for another 24 days...that's 30 days total.
I know, I know, that is a long time to wait...but I am a patient person.
I will be using these lemons to make chicken tagine in November. Down home cooking...Moroccan style!
I'll take pictures and post the recipe then!
Ugly Betty still hasn't laid any eggs...but she is doing well otherwise.
Gabrielle the goat is due to have her kid by Nov 1st. Gonna have to take a pic of her, she is HUGE, lol!
Baby the stray is exploring the animal pens...the chickens scare her a bit..
She loves hanging out in the mornings while I feed the goats and chickens.
Hope all is going well in your corner of the world!