#preserved lemons

[progressivegraffiti]

Lemon Chickpea Stew | Lazy Cat Kitchen

This looks GOOD on a freezing day in January! It uses preserved lemons. You can buy a 7-ounce jar (just what you need for the recipe) for less than $4. What with fresh dill, and all, it is a very special chickpea soup.

[morethansalad]

Perfect Hummus with Fresh Garden Vegetables (Vegan)

[unofficialchronicle]

Yotam Ottolenghi’s Preserved Lemons

The technique calls for boiling thin slices of lemon with fresh lemon juice and salt, then blitzing them in a food processor or blender until you have a thick, spreadable paste. The end result keeps for weeks in the refrigerator.

Ingredients:

1 large lemon, end trimmed, sliced into 1/4-inch-thin rounds, seeds removed

4 tbsp lemon juice

1 tbsp salt

1.

Rinse lemons. Combine all ingredients in a small saucepan set over medium-high heat. Simmer until salt is dissolved, 1 to 2 minutes, then lower the heat to medium-low. Cover and cook until the lemon rinds start to look translucent, about 12 minutes.

2.

Set aside to cool slightly, then transfer to a food processor (or blender) and blitz until smooth and thick. Add a tablespoon of water if you need to thin out the mixture; the result should be spreadable paste.

3.

Transfer the preserved lemon paste (at room temperature) and pack well in an airtight jar with a secure lid. If not using immediately, pack to the bottom of the jar and pour a thin layer of olive oil over the top. Cover and keep in the fridge for up to 2 weeks.

[najia-cooks]

لوبيا / Loubia (Moroccan white bean stew)

Recipe under the cut!

Patreon | Tip jar

Serves 10.

Ingredients:

1lb (450g) dried white haricot (navy) or cannellini beans, soaked overnight

3 medium tomatoes, puréed

1 Tbsp cumin seeds, toasted and ground, or 1 Tbsp ground cumin

1/2 tsp black peppercorns, toasted and ground, or 1/2 tsp ground black pepper

1/2 cup extra virgin olive oil

1 Tbsp sweet paprika

1 tsp ground ginger

1 tsp turmeric (optional)

1/2 tsp ground cayenne, or harissa powder

2 yellow onions, grated (or chopped and pureed)

4 cloves garlic, minced

Pulp of one Moroccan preserved lemon (optional)

1/2 cup TVP (textured vegetable protein, optional)

1/4 cup parsley, chopped and crushed

1/4 cup cilantro, chopped and crushed

8 cups vegetable stock, or 8 cups just-boiled water mixed with 3 Tbsp vegetarian "beef" stock concentrate

Salt to taste (about 1 Tbsp)

Instructions:

1. Pick over beans to ensure that there are no stones or other detritus mixed in with them. Place in a large bowl with several inches of water and allow to soak for 8-12 hours. You can also use 4-5 cans of beans, drained, but using dried beans allows for the development of a lot more flavour while you cook them!

2. Purée tomatoes by halving and grating them and discarding their skins--or, peel by placing in just-boiled water for about a minute to loosen their skins, then chop and purée in a blender or food processor.

3. If using whole spices, toast in a small pan over medium heat for a few minutes until fragrant and a shade darker. Toast peppercorns separately from cumin seeds to prevent the cumin from burning. Grind the spices using a mortar and pestle or a spice grinder.

4. Bloom the spices: heat olive oil in a large pot on medium until shimmering. Place cumin, black pepper, paprika, ginger, turmeric, and cayenne in a small bowl and add just enough water to create a thick paste. Add the spices to the oil and fry until the water is gone and the spices are evenly distributed throughout the oil (the water keeps the spices from burning while their flavour develops in the oil).

5. Add the onion and garlic and sauté for a minute until fragrant.

6. Add beans and TVP and allow to toast in the oil for a minute or two.

7. Add lemon pulp, parsley, and cilantro and stir to combine.

8. Add the tomato purée and allow to fry in the oil for a minute or two.

9. Add your stock and salt and stir (note that if your stock concentrate contains salt, you will need to add less salt).

10. Raise heat to high and bring to a boil, then lower heat to a rapid simmer. If using dried beans: cook, covered, for 1-2 hours, until the beans are tender. If using canned beans: cook until warmed through and flavors have had a chance to meld, 5-10 minutes. Add more water as you cook, if necessary--the beans should have a good amount of sauce! Taste and adjust spices.

Loubia is eaten warm, with crusty bread to soak up the sauce.

[ancientsasswarrior]

Preserved lemon ice cream 🍋

[woodandgrains]

thyme roasted tomato and rice salad with sumac and preserved lemons

[jelloworld]

Hey, that's my dish!

[jelloworld]