Tag: Moroccan Preserved Lemons
Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot, whose cover has a knob-like formation at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, move things around, or add additional braising liquid. To learn how to make a Moroccan tajine first hand, consider taking A Taste of Morocco tour or a local cooking class from a chef at a cooking school or university closest to where you live.
Moroccan cuisine is the culinary star of North Africa. Imperial and trade influence has been filtered and blended into Morocco’s culture. Being at the crossroads of many civilizations, the cuisine of Morocco is a mélange of Arab, Berber, Moorish, French, Middle Eastern, Mediterranean African, Iberian, and Jewish influences. Moroccan cooking is enhanced with fruits, dried and fresh — apricots, dates, figs, and raisins, to name a few. Lemons preserved in a salt-lemon juice mixture bring a unique face to many Moroccan chicken and pigeon dishes. Nuts are prominent; pine nuts, almonds, and pistachios show up in all sorts of unexpected places.
Preserved lemons are a staple in Moroccan cuisine and are added to slow cooking tagines, stews, and soups for a wonderful tangy lemon flavor that can not be duplicated with fresh lemons. In Morocco, these lemons can be bought individually at a souk, or marketplace, and are very easy to find given their importance in Moroccan dishes. Outside of Morocco these lemons may be found in Middle Eastern or international markets but are so easy to make many cooks decide to prepare their own preserved lemons at home.