Preserved Lemons

Preserved Lemons

Are you looking for an inexpensive, tasty gift to give for the upcoming holidays? Make some Preserved Lemons. They are popular in Middle Eastern and North African cuisines. A quick Google search will turn up many wonderful recipes (hint: Chicken Tagine.)

When creating your gift, make sure that you use organic lemons. Usually, I don’t worry about organic citrus fruit, but you are eating the peel. We have a lemon tree, so this was no problem for me. Also, make sure to sterilize the jar. While conducting research, I read some recipe that said because this was in lemon juice, you could skip this step. Why take chances?

If you are giving the lemons as a gift, buy a pretty jar. I used a Ball Twist jar. You can also tie the jar with a pretty ribbon or raffia and include a few recipes the recipient can make using the Preserved Lemons.

Servings: 1 jar of preserved lemons

Hardware: A cookie sheet, foil, a sharp knife, sterilized 28 ounce canning jar, a juicer, a strainer, a wooden spoon and a sharpie

Cooking time: Active time: 10 minutes; Sterilizing time; 10 minutes Fermenting time; 1-3 months

Ingredients:

• 5-7 organic Meyer lemons
• ¾ cup kosher salt, maybe more
•  Freshly squeezed lemon juice, if necessary

Optional

• 1 cinnamon stick
• 4 star anise
• 1 teaspoon black peppercorns
• 1 teaspoon dried rosemary OR thyme
• 1 bay leaf

 

1. Wash and air dry the jar and lid. Preheat the oven to 250˚F. Line the cookie sheet with foil. Make sure you move the shelves of the oven so that the jar will fit into the oven. When the oven is hot place the jar ad lid, open end up, into the oven. Turn the heat down to 225˚F. Make sure that the jar is in the oven for 10 minutes without opening it. This will sterilize the jar. Allow it to cool completely. Wash the lemons.
2. Place about ¼ of the salt into the bottom of the jar.
3. Pick the 4 best, blemish free fruit. Work with one lemon at a time. Quarter the lemon without cutting all the way through. Pack the inside of each lemon with salt, making sure that all the exposed lemon is covered.  Reshape and force the lemon into the jar. Squish it down with the wooden spoon. Sprinkle on some peppercorns, herbs, and a star anise if you are using them. Continue this with the other 4 lemons, squishing as you go.
4. Juice the other lemons. Strain the juice of these lemons into the jar. The lemons need to be covered in freshly squeezed lemon juice. Don’t add water or store-bought juice. So, squish and squeeze, using the spoon. Nestle in the cinnamon stick and bay leaf around the fruit(optional.) Make sure that there is a little space at the top of the jar. Write the date you preserved the lemons and ‘ready for use in 30-90 days’ on the lid.
5. Place the lemons in a cool, dark place and allow to ferment for 30-90 days. Shake every couple of days. After you open the lemons, there is no need to refrigerate them. Most recipes only require the peel, but you can use the pulp, as well. To use, scrape the pulp into a bowl and rinse the peel.

Mediterranean Couscous

Couscous is a good alternative to rice.  Popular in the Middle East and North Africa, couscous is one of the oldest varieties of pasta.  It is simple to make and instant couscous can be ready in 7 minutes. Because it doesn’t have much flavor on its own, it can be used as a blank slate and flavored by adding different herbs and vegetables.  Couscous can be used as a side dish or an entrée.

Serves: 4-6

Time:  Prep: 5 minutes, Cook: 3 minutes, Rest 5 minutes
Hardware: Measuring spoons and cups, a cutting board and knives, a bowl of cold water, a pot with a lid, a fork, and a serving bowl

Ingredients:

• 2 tablespoons + 1 tablespoon butter
• 1 ¼ cups low sodium vegetable stock
• 1 ¼ cups instant couscous
• ¼ cup sliced leeks
• 2 cloves garlic
• 1 tablespoon dried parsley
• 1 teaspoon Greek seasoning
• 6 ounces crumbled feta
• 1 tablespoon toasted pine nuts
• 1 tablespoon chopped kalamata olives

1. Slice the leek and clean it in the bowl of water. Drain thoroughly.
2. Crush the garlic.
3. Heat 2 tablespoons of butter on low with the leeks and garlic. Sauté until the garlic becomes fragrant.  This should take a minute.
4. Add the stock, parsley, and seasoning and bring to a boil.
5. Stir in the couscous.  Cover and remove from the heat.  Allow the couscous to rest for 5 minutes WITHOUT REMOVING THE LID.
6. Stir the remaining ingredients and the couscous into a serving dish.  Do not over stir or the couscous will become gummy.

Serve warm or cold.  Toss in shrimp or chicken for a meal.  I topped it with Middle Eastern Meatballs and warm Yogurt Sauce.

Middle Eastern Meatballs

I was experimenting with goat cheese and this idea jumped into my head.  So,   I made these meatballs for a dinner party and they were very popular.  My very picky husband even requested that I make them again.

I might try them later incorporating some ground lamb.  Be forewarned that they splatter more than regular meatballs.  I think the liquid in the cheese causes this.  I have a splatter guard.  Something worth purchasing.

Servings: 25 meatballs

Hardware:  Measuring spoons and cups, a mixing bowl, un-powdered latex gloves, a large heavy pan, a fork
Time:  Prep:  10 minutes    Cooking: 1 hour

 

Ingredients:

• 1 ½ pound ground beef
• ½ cup bread crumbs
• 8 ounces chèvre (goat cheese)
• 1 tablespoon dried parsley
• ½ tablespoon Greek seasoning
• 1 tablespoon dried dill
• 2 teaspoons olive oil
• Stock

1. This is easiest to do with your hands.  Put on latex gloves.
2. Combine all the ingredients in the bowl and mix with your hands. Mash the cheese up and mix it in well.  Make golf ball sized meat balls. Make sure to compact the meatballs, because the cheese will make them fall apart.
3. Heat the oil on medium.  Brown the meatballs on all sides for about 8 minutes.  Turn it ¼ time every 2 minutes. The meatballs will splatter because of the cheese.
4. Drain the fat from the pan.
5. Add enough liquid to the pan to cover the meatballs about 2/3 of the way.  Simmer them for about 45 minutes.  Check the largest meatball to see if it is done. 

Serve over Mediterranean Couscous with warm Yogurt Sauce.

Yogurt Sauce

I love Middle Eastern food.  This sauce isn't necessarily a Middle Eastern recipe but it is inspired by the cuisine of the region. Yogurt is a common ingredient in sauces and dips, as are garlic and dill.  This can be used on warm Middle Eastern Meatballs, as a dipping sauce for chicken kabobs, or just on toasted slices of pita. 

Servings:  Makes 1 ½ cups

Time:  5 minutes
Hardware:  Measuring cups and spoons, a garlic press, a cutting board and a knife, a sauce pan, and a whisk

 

Ingredients:

• 12 ounces Greek Yogurt
• 1 tablespoon clarified butter
• 5 cloves garlic
• 1 tablespoon fresh dill

1. Chop the dill and crush the garlic. Set aside.
2. Gently melt the butter over low heat.
3. Whisk in the yogurt, dill, and garlic.
4. Heat until warm, making sure not to allow the yogurt to scald.
5. Serve warm.

Hummus

School starts here on Monday.  I try to pack our lunches every day.  Packing lunch saves money and assures that we are eating well, but it is difficult to keep a bagged lunch interesting.  Really, there are only so many sandwiches you can make.  Packing different vegetables, fruits, and crackers with spreads and dips can make lunch fun.  Cream cheese mixed with basil pesto can be packed with bell pepper sticks or shredded, whole wheat snack crackers. Apples and graham crackers taste great with peanut butter and a little honey. 

Hummus is perfectly paired with pretzel chips, cucumbers, or carrots.  Hummus can also be used as a sandwich spread.  Smear a pita pocket with hummus and then stuff it with cucumbers, tomatoes, sprouts, and feta cheese.  You will have a tasty, healthy, and different sort of sandwich in your lunch pail.  If lunch is fun and interesting you, your kids, and your other will be more likely to eat it and less likely to grab an unhealthy snack.

Servings:  2 ½ cups

Time:  10 minutes
Hardware:  Measuring cups and spoons, a food grinder (processor or blender), a can opener, a rubber spatula, and an airtight container

Ingredients:

• 2-15 ounce cans of chickpeas
• ⅓ cup tahini (sesame paste)
• ¼ cup fresh lemon juice
• 2 tablespoons liquid from the chickpeas
• 2 tablespoons + 1 teaspoon olive oil
• 3 cloves of garlic
• S&P to taste
• Paprika

1. Open and drain the chickpeas, saving 2 tablespoons of the liquid.  Rinse the chickpeas a few times and drain thoroughly. 
2. Peel the garlic and place it in the food processor with the olive oil and lemon juice.  Process until it is completely smooth.
3. Place the remaining ingredients, except for the teaspoon of olive oil, in the food processor and grind until it is the consistency of dry peanut butter. Add S&P to taste. 
4. Store in the fridge in an airtight container.  It will keep for 3-4 days. Serve straight from the fridge or at room temperature. When serving create a little swirl or well in the center of the hummus.  Pour the remaining olive oil into the swirl/well and sprinkle with paprika.  Offer your guests pita chips, crackers, or fresh veggies for dipping.

Hummus

After you master the basic recipe, you can play around with hummus.  Replace 1 tablespoon of the reserved liquid with ½ of a roasted red pepper for red pepper hummus.  If you replace all of the reserved liquid with lemon juice and add the zest from one lemon, you have lemon hummus.  You can also double the amount of garlic for garlic hummus.  Throw in a handful of black olives with the garlic and make sure to puree completely and then follow the rest of the instructions for olive hummus. Spicy hummus can be made by replacing some of the chickpea liquid with hot sauce and adding cayenne pepper to the recipe.  You can even use different beans.  You can use cannellini beans, yellow lentils, or black beans (don’t use tahini with the black beans and add some cumin).  So if you are imaginative and adventurous, hummus will never get boring.