Moroccan Preserved Lemons
Preserved lemons are an essential ingredient in Moroccan cooking. From stews to salads, preserved lemons are used in a wide variety of north African dishes, including the ever so popular chicken tagine with green olives and preserved lemons. Though Moroccan preserved lemons are widely available in gourmet and specialty markets, the recipe is simple enough to be made at home and far more economical that the store bought products. Why pay $10 for a small jar of preserved lemons when you can make 4 times as many for the same price?
There are countless recipes for preserved lemons, but mine is rather simple. I got it from my friend’s aunt when I traveled to Morocco last summer. I suggest that you use organic or unwaxed lemons. The number of lemons needed varies depending on the size of the jar you use. Essentially, you want the lemons to be squished together. I generally use 3 lemons per pint size mason jar. Continue reading Moroccan Preserved Lemons
By Raissa Nebie on July 8, 2009 | 0
Gboflotos: A Sweet TrEAT Cote D’Ivoire and Holland Have In Common
Hailing from Cote D’Ivoire, I spent many of my teenage days snacking on yummy street foods ranging from alloco (fried plantains) to pain-brochette (beef kebab sandwiches), choukouya (chopped grilled meat) and poulet braise (barbecued chicken) among many others.
Today’s story began last night when I was taken by an intense feeling of nostalgia as I reminisced about the warm Ivorian weather and all the delicious food I used to eat back in Abidjan. Sigh… In this cold and depressing New York winter exacerbated by homesickness, what’s a better way to get over the nostalgic blue than to indulge some of my guilty pleasures from the homeland? By that, I mean devouring a generous plate of Gboflotos, one of my favorite Ivorian sweet treats. Continue reading Gboflotos: A Sweet TrEAT Cote D’Ivoire and Holland Have In Common
By Thrifty Gourmet on January 26, 2009 | 3
