Thread: Egyptian pickled or preserved lemons?

On Jan 24, 12:15*pm, Kate Connally <conna...@pitt.nospam.edu> wrote:
> Anyone got a recipe? *(Yes, I already googled it and found
> a few.)
>
> My sister is looking for either the recipe or somewhere to
> buy online (she lives in Montana so not likely to find a
> store that sells Egyptian groceries).
>
> She says they're quite different than Moroccan preserved
> lemons. *Not nearly as salty for one thing. *And they are
> use more as a condiment than just for cooking with like
> the Moroccan ones.
>
> I just wondered if anyone here has any knowledge of the
> Egyptian style of preserved/pickled lemons.
>
> Thanks,
> Kate
>
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
> mailto:conna...@pitt.edu

found this

http://members.cox.net/ahmedheissa/reclemon.htm


http://books.google.com/books?id=C7E...page&q&f=false

and this:

moon Mokhalel (Pickled Lemons or Limes)

Combined Ingredients and Instructions:
Wash the lemons very good, put them in a pot with some water and boil
them for 1-2 minutes. Remove the lemons from the boiling water
immediately.

Mix together the salt, saffron, black seeds, and finally some good
shata. When the lemons have cooled down a bit prick each one with your
finger or a knife and put some of the mixture into each one and
arrange the stuffed lemons in a jar. Make layers of stuffed lemons and
sprinkle each layer with a bit of the mixture.

When you have finished with all the lemons that are to be pickled,
fill 1/2 the jar with olive oil or vegetable oil the other 1/2 with
lemon juice ( use only fresh lemon juice) you can peal the lemons like
oranges, split them in half and remove the seeds, and then put them in
the food processor and pure, you can add some Jalapeneos that have
been slashed slightly to pickle with the lemons and to add a bit of
zest to them.

At the top of the jar put some oil to seal the top and pack in some
regular lemon halves to force the pickled lemons at below the oil and
juice. Cover with an air tight lid and let the jar sit in a dark place
for a few days.

If you want to enjoy these pickled lemons, they are best when you eat
them with some cooked sabanekh Ala Egyptian way.


hope this helps.

Kate wrote on Mon, 24 Jan 2011 15:15:22 -0500:

> My sister is looking for either the recipe or somewhere to
> buy online (she lives in Montana so not likely to find a
> store that sells Egyptian groceries).

> She says they're quite different than Moroccan preserved
> lemons. Not nearly as salty for one thing. And they are
> use more as a condiment than just for cooking with like
> the Moroccan ones.

> I just wondered if anyone here has any knowledge of the
> Egyptian style of preserved/pickled lemons.

I don't know them as specifically Egyptian but as Southern
Mediterranean. I can buy them around DC but here are a couple of
recipes. I also have a Moroccan recipe for chicken with pickled lemons
that's pretty good.

Preserved Lemons



4 lg lemons; (preferably; thin-skinned), scrubbed (about 6 ounces each)

2/3 c kosher salt

1 c fresh lemon juice; (from about 5 large lemons)

olive oil



Dry lemons and cut each into 8 wedges. In a bowl toss wedges with salt
and transfer to a glass jar (about 6-cup capacity). Add lemon juice and
cover jar with a tight-fitting glass lid or plastic-coated lid. Let
lemons stand at room temperature 7 days, shaking jar each day to
redistribute salt and juice. (Note from JVS: The amount of salt is
enough to produce a saturated solution so I believe shaking only will
homogenize the liquid). Add oil to cover lemons and store, covered and
chilled, up to 6 months.



Fast preserved lemons



3 washed lemons

3 tabs coarse salt

3 tabs white vinegar

3 cups water



Cut a slot in the middle of the lemons and stuff with 1 tab salt.

Put in quart jar and add water and vinegar. Stand in pot with water up
to liquid level, boil and simmer 30 minutes.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

ImStillMags wrote:
> On Jan 24, 12:15 pm, Kate Connally <conna...@pitt.nospam.edu> wrote:
>> Anyone got a recipe? (Yes, I already googled it and found
>> a few.)
>>
>> My sister is looking for either the recipe or somewhere to
>> buy online (she lives in Montana so not likely to find a
>> store that sells Egyptian groceries).
>>
>> She says they're quite different than Moroccan preserved
>> lemons. Not nearly as salty for one thing. And they are
>> use more as a condiment than just for cooking with like
>> the Moroccan ones.
>>
>> I just wondered if anyone here has any knowledge of the
>> Egyptian style of preserved/pickled lemons.
>>
>> Thanks,
>> Kate
>>
>> --
>> Kate Connally
>> “If I were as old as I feel, I’d be dead already.”
>> Goldfish: “The wholesome snack that smiles back,
>> Until you bite their heads off.”
>> What if the hokey pokey really *is* what it's all about?
>> mailto:conna...@pitt.edu
>
> found this
>
> http://members.cox.net/ahmedheissa/reclemon.htm
>
>
> http://books.google.com/books?id=C7E...page&q&f=false
>
> and this:
>
> moon Mokhalel (Pickled Lemons or Limes)
>
> Combined Ingredients and Instructions:
> Wash the lemons very good, put them in a pot with some water and boil
> them for 1-2 minutes. Remove the lemons from the boiling water
> immediately.
>
> Mix together the salt, saffron, black seeds, and finally some good
> shata. When the lemons have cooled down a bit prick each one with your
> finger or a knife and put some of the mixture into each one and
> arrange the stuffed lemons in a jar. Make layers of stuffed lemons and
> sprinkle each layer with a bit of the mixture.
>
> When you have finished with all the lemons that are to be pickled,
> fill 1/2 the jar with olive oil or vegetable oil the other 1/2 with
> lemon juice ( use only fresh lemon juice) you can peal the lemons like
> oranges, split them in half and remove the seeds, and then put them in
> the food processor and pure, you can add some Jalapeneos that have
> been slashed slightly to pickle with the lemons and to add a bit of
> zest to them.
>
> At the top of the jar put some oil to seal the top and pack in some
> regular lemon halves to force the pickled lemons at below the oil and
> juice. Cover with an air tight lid and let the jar sit in a dark place
> for a few days.
>
> If you want to enjoy these pickled lemons, they are best when you eat
> them with some cooked sabanekh Ala Egyptian way.
>
>
> hope this helps.

Hmm. Shata is an Egyptian hot sauce. Black seeds? Would that be
black cumin?

--
Jean B.

On Jan 24, 3:01*pm, "Jean B." <jb...@rcn.com> wrote:
> ImStillMags wrote:
> > On Jan 24, 12:15 pm, Kate Connally <conna...@pitt.nospam.edu> wrote:
> >> Anyone got a recipe? *(Yes, I already googled it and found
> >> a few.)
>
> >> My sister is looking for either the recipe or somewhere to
> >> buy online (she lives in Montana so not likely to find a
> >> store that sells Egyptian groceries).
>
> >> She says they're quite different than Moroccan preserved
> >> lemons. *Not nearly as salty for one thing. *And they are
> >> use more as a condiment than just for cooking with like
> >> the Moroccan ones.
>
> >> I just wondered if anyone here has any knowledge of the
> >> Egyptian style of preserved/pickled lemons.
>
> >> Thanks,
> >> Kate
>
> >> --
> >> Kate Connally
> >> “If I were as old as I feel, I’d be dead already.”
> >> Goldfish: “The wholesome snack that smiles back,
> >> Until you bite their heads off.”
> >> What if the hokey pokey really *is* what it's all about?
> >> mailto:conna...@pitt.edu
>
> > found this
>
> >http://members.cox.net/ahmedheissa/reclemon.htm
>
> >http://books.google.com/books?id=C7E...pg=PA12&dq=egy...
>
> > and this:
>
> > moon Mokhalel (Pickled Lemons or Limes)
>
> > Combined Ingredients and Instructions:
> > Wash the lemons very good, put them in a pot with some water and boil
> > them for 1-2 minutes. Remove the lemons from the boiling water
> > immediately.
>
> > Mix together the salt, saffron, black seeds, and finally some good
> > shata. When the lemons have cooled down a bit prick each one with your
> > finger or a knife and put some of the mixture into each one and
> > arrange the stuffed lemons in a jar. Make layers of stuffed lemons and
> > sprinkle each layer with a bit of the mixture.
>
> > When you have finished with all the lemons that are to be pickled,
> > fill 1/2 the jar with olive oil or vegetable oil the other 1/2 with
> > lemon juice ( use only fresh lemon juice) you can peal the lemons like
> > oranges, split them in half and remove the seeds, and then put them in
> > the food processor and pure, you can add some Jalapeneos that have
> > been slashed slightly to pickle with the lemons and to add a bit of
> > zest to them.
>
> > At the top of the jar put some oil to seal the top and pack in some
> > regular lemon halves to force the pickled lemons at below the oil and
> > juice. Cover with an air tight lid and let the jar sit in a dark place
> > for a few days.
>
> > If you want to enjoy these pickled lemons, they are best when you eat
> > them with some cooked sabanekh Ala Egyptian way.
>
> > hope this helps.
>
> Hmm. *Shata is an Egyptian hot sauce. *Black seeds? *Would that be
> black cumin?
>
> --
> Jean B.- Hide quoted text -
>
> - Show quoted text -

looked a little further and found this:

Lamoun Makbouss
(Pickled Lemons)
--------------------------------------------------------------------------------

A delicacy which is also magnificent made with fresh limes.

Scrub lemons well and slice them. Sprinkle the slices generously with
salt and leave for at least 24 hours on a large plate set at an angle,
or in a colander. They will become soft and limp, and lose their
bitterness. Arrange the slices in layers in a glass jar, sprinkling a
little paprika between each layer. Cover with corn or nut oil.
Sometimes olive oil is used, but its taste is rather strong and may
slightly overpower the lemons.

Close the jar tightly. After about 3 weeks the lemons should be ready
to eat - soft, mellow, and a beautiful orange color.

From "A Book of Middle Eastern Food" by Claudia Roden

"Jean B." wrote:
>
> ImStillMags wrote:
> > On Jan 24, 12:15 pm, Kate Connally <conna...@pitt.nospam.edu> wrote:
> >> Anyone got a recipe? (Yes, I already googled it and found
> >> a few.)
> >>
> >> My sister is looking for either the recipe or somewhere to
> >> buy online (she lives in Montana so not likely to find a
> >> store that sells Egyptian groceries).
> >>
> >> She says they're quite different than Moroccan preserved
> >> lemons. Not nearly as salty for one thing. And they are
> >> use more as a condiment than just for cooking with like
> >> the Moroccan ones.
> >>
> >> I just wondered if anyone here has any knowledge of the
> >> Egyptian style of preserved/pickled lemons.
> >>
> >> Thanks,
> >> Kate
> >>
> >> --
> >> Kate Connally
> >> “If I were as old as I feel, I’d be dead already.”
> >> Goldfish: “The wholesome snack that smiles back,
> >> Until you bite their heads off.”
> >> What if the hokey pokey really *is* what it's all about?
> >> mailto:conna...@pitt.edu
> >
> > found this
> >
> > http://members.cox.net/ahmedheissa/reclemon.htm
> >
> >
> > http://books.google.com/books?id=C7E...page&q&f=false
> >
> > and this:
> >
> > moon Mokhalel (Pickled Lemons or Limes)
> >
> > Combined Ingredients and Instructions:
> > Wash the lemons very good, put them in a pot with some water and boil
> > them for 1-2 minutes. Remove the lemons from the boiling water
> > immediately.
> >
> > Mix together the salt, saffron, black seeds, and finally some good
> > shata. When the lemons have cooled down a bit prick each one with your
> > finger or a knife and put some of the mixture into each one and
> > arrange the stuffed lemons in a jar. Make layers of stuffed lemons and
> > sprinkle each layer with a bit of the mixture.
> >
> > When you have finished with all the lemons that are to be pickled,
> > fill 1/2 the jar with olive oil or vegetable oil the other 1/2 with
> > lemon juice ( use only fresh lemon juice) you can peal the lemons like
> > oranges, split them in half and remove the seeds, and then put them in
> > the food processor and pure, you can add some Jalapeneos that have
> > been slashed slightly to pickle with the lemons and to add a bit of
> > zest to them.
> >
> > At the top of the jar put some oil to seal the top and pack in some
> > regular lemon halves to force the pickled lemons at below the oil and
> > juice. Cover with an air tight lid and let the jar sit in a dark place
> > for a few days.
> >
> > If you want to enjoy these pickled lemons, they are best when you eat
> > them with some cooked sabanekh Ala Egyptian way.
> >
> >
> > hope this helps.
>
> Hmm. Shata is an Egyptian hot sauce. Black seeds? Would that be
> black cumin?
>
> --
> Jean B.

Or nigella/kalonji, which is not black cumin.

Arri London wrote:
>
> "Jean B." wrote:
>> ImStillMags wrote:
>>> On Jan 24, 12:15 pm, Kate Connally <conna...@pitt.nospam.edu> wrote:
>>>> Anyone got a recipe? (Yes, I already googled it and found
>>>> a few.)
>>>>
>>>> My sister is looking for either the recipe or somewhere to
>>>> buy online (she lives in Montana so not likely to find a
>>>> store that sells Egyptian groceries).
>>>>
>>>> She says they're quite different than Moroccan preserved
>>>> lemons. Not nearly as salty for one thing. And they are
>>>> use more as a condiment than just for cooking with like
>>>> the Moroccan ones.
>>>>
>>>> I just wondered if anyone here has any knowledge of the
>>>> Egyptian style of preserved/pickled lemons.
>>>>
>>>> Thanks,
>>>> Kate
>>>>
>>>> --
>>>> Kate Connally
>>>> “If I were as old as I feel, I’d be dead already.”
>>>> Goldfish: “The wholesome snack that smiles back,
>>>> Until you bite their heads off.”
>>>> What if the hokey pokey really *is* what it's all about?
>>>> mailto:conna...@pitt.edu
>>> found this
>>>
>>> http://members.cox.net/ahmedheissa/reclemon.htm
>>>
>>>
>>> http://books.google.com/books?id=C7E...page&q&f=false
>>>
>>> and this:
>>>
>>> moon Mokhalel (Pickled Lemons or Limes)
>>>
>>> Combined Ingredients and Instructions:
>>> Wash the lemons very good, put them in a pot with some water and boil
>>> them for 1-2 minutes. Remove the lemons from the boiling water
>>> immediately.
>>>
>>> Mix together the salt, saffron, black seeds, and finally some good
>>> shata. When the lemons have cooled down a bit prick each one with your
>>> finger or a knife and put some of the mixture into each one and
>>> arrange the stuffed lemons in a jar. Make layers of stuffed lemons and
>>> sprinkle each layer with a bit of the mixture.
>>>
>>> When you have finished with all the lemons that are to be pickled,
>>> fill 1/2 the jar with olive oil or vegetable oil the other 1/2 with
>>> lemon juice ( use only fresh lemon juice) you can peal the lemons like
>>> oranges, split them in half and remove the seeds, and then put them in
>>> the food processor and pure, you can add some Jalapeneos that have
>>> been slashed slightly to pickle with the lemons and to add a bit of
>>> zest to them.
>>>
>>> At the top of the jar put some oil to seal the top and pack in some
>>> regular lemon halves to force the pickled lemons at below the oil and
>>> juice. Cover with an air tight lid and let the jar sit in a dark place
>>> for a few days.
>>>
>>> If you want to enjoy these pickled lemons, they are best when you eat
>>> them with some cooked sabanekh Ala Egyptian way.
>>>
>>>
>>> hope this helps.
>> Hmm. Shata is an Egyptian hot sauce. Black seeds? Would that be
>> black cumin?
>>
>> --
>> Jean B.
>
> Or nigella/kalonji, which is not black cumin.

Well, we need to differentiate.

Yes, I know kalonji, and that was my first thought. (Learned
about them many years ago thanks to Daramjit Singh, who gave me my
first taste and recipes for real Indian cookery.)

--
Jean B.

When it comes to settlements and employment agreements, make sure you
get the most out of your negotiation with the assistance of a licensed
Dallas employment discrimination lawyer. If you or someone you love has
suffered an injury or is dealing with any type of employment law issue,
we can help. The Law Offices of Dan A. Atkerson offers 26 years of
experience in fighting for the rights of those who have been wronged by
an employer or third party, whether through negligence, discrimination
or abuse. Serving Dallas, McKinney, Frisco, Plano and Allen, TX and the
Dallas Fort Worth Metroplex, Dan A. Atkerson fights for the rights of
those dealing with a personal injury claim or other employment law
issue, representing them with care and compassion, every step of the
way.




--
dodymike

In article
<[email protected]>,
ImStillMags <[email protected]> wrote:

> moon Mokhalel (Pickled Lemons or Limes)

Did you cut off the first part? I'd think it should be transcribed
_Lemoon_ or _Laimoon_.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

In article <[email protected]>, "Jean B." <[email protected]>
wrote:

> Shata is an Egyptian hot sauce

Shata just means hot sauce in Arabic - it's not a particular kind.
It's kind of like having a spiced tea served in the east, asking what it
is called and then calling spiced tea chai tea. Chai is tea. It can be
spiced and served with milk. Chai tea is tea tea.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

Ranée at Arabian Knits wrote:
> In article <[email protected]>, "Jean B." <[email protected]>
> wrote:
>
>> Shata is an Egyptian hot sauce
>
> Shata just means hot sauce in Arabic - it's not a particular kind.
> It's kind of like having a spiced tea served in the east, asking what it
> is called and then calling spiced tea chai tea. Chai is tea. It can be
> spiced and served with milk. Chai tea is tea tea.
>
> Regards,
> Ranee @ Arabian Knits
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/

Heh. So, can one use Tabasco, or???

--
Jean B.

In article <[email protected]>, "Jean B." <[email protected]>
wrote:

> Ranée at Arabian Knits wrote:
> > In article <[email protected]>, "Jean B." <[email protected]>
> > wrote:
> >
> >> Shata is an Egyptian hot sauce
> >
> > Shata just means hot sauce in Arabic - it's not a particular kind.
> > It's kind of like having a spiced tea served in the east, asking what it
> > is called and then calling spiced tea chai tea. Chai is tea. It can be
> > spiced and served with milk. Chai tea is tea tea.
>
> Heh. So, can one use Tabasco, or???

Yes. Now, they may well have a particular type that is more common
there or that is preferred, that would be common knowledge to folks
there, but any hot sauce you like will work. :-)

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

ImStillMags wrote:
> On Jan 24, 12:15 pm, Kate Connally<conna...@pitt.nospam.edu> wrote:
>> Anyone got a recipe? (Yes, I already googled it and found
>> a few.)
>>
>> My sister is looking for either the recipe or somewhere to
>> buy online (she lives in Montana so not likely to find a
>> store that sells Egyptian groceries).
>>
>> She says they're quite different than Moroccan preserved
>> lemons. Not nearly as salty for one thing. And they are
>> use more as a condiment than just for cooking with like
>> the Moroccan ones.
>>
>> I just wondered if anyone here has any knowledge of the
>> Egyptian style of preserved/pickled lemons.
>>
>> Thanks,
>> Kate
>>
>> --
>> Kate Connally
>> “If I were as old as I feel, I’d be dead already.”
>> Goldfish: “The wholesome snack that smiles back,
>> Until you bite their heads off.”
>> What if the hokey pokey really *is* what it's all about?
>> mailto:conna...@pitt.edu
>
> found this
>
> http://members.cox.net/ahmedheissa/reclemon.htm
>
>
> http://books.google.com/books?id=C7EvQKUQV9YC&pg=
PA12&lpg=PA12&dq=egyptian+pickled/preserved+lemons&
source=bl&ots=onug_HV3YB&sig=czjuBt3f4i5vKR1NtQnA-
VL8RF4&hl=en&ei=du49TaezHJS0sAOZ8oWpAw&sa=X&oi=boo k_
result&ct=result&resnum=10&ved=0CGYQ6AEwCQ#v=onepa ge&q&f=false
>
> and this:
>
> moon Mokhalel (Pickled Lemons or Limes)
>
> Combined Ingredients and Instructions:
> Wash the lemons very good, put them in a pot with some water and boil
> them for 1-2 minutes. Remove the lemons from the boiling water
> immediately.
>
> Mix together the salt, saffron, black seeds, and finally some good
> shata. When the lemons have cooled down a bit prick each one with your
> finger or a knife and put some of the mixture into each one and
> arrange the stuffed lemons in a jar. Make layers of stuffed lemons and
> sprinkle each layer with a bit of the mixture.
>
> When you have finished with all the lemons that are to be pickled,
> fill 1/2 the jar with olive oil or vegetable oil the other 1/2 with
> lemon juice ( use only fresh lemon juice) you can peal the lemons like
> oranges, split them in half and remove the seeds, and then put them in
> the food processor and pure, you can add some Jalapeneos that have
> been slashed slightly to pickle with the lemons and to add a bit of
> zest to them.
>
> At the top of the jar put some oil to seal the top and pack in some
> regular lemon halves to force the pickled lemons at below the oil and
> juice. Cover with an air tight lid and let the jar sit in a dark place
> for a few days.
>
> If you want to enjoy these pickled lemons, they are best when you eat
> them with some cooked sabanekh Ala Egyptian way.
>
>
> hope this helps.

Thanks, but I already have this those.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]

Ranée at Arabian Knits wrote:
> In article <[email protected]>, "Jean B." <[email protected]>
> wrote:
>
>> Ranée at Arabian Knits wrote:
>>> In article <[email protected]>, "Jean B." <[email protected]>
>>> wrote:
>>>
>>>> Shata is an Egyptian hot sauce
>>> Shata just means hot sauce in Arabic - it's not a particular kind.
>>> It's kind of like having a spiced tea served in the east, asking what it
>>> is called and then calling spiced tea chai tea. Chai is tea. It can be
>>> spiced and served with milk. Chai tea is tea tea.
>> Heh. So, can one use Tabasco, or???
>
> Yes. Now, they may well have a particular type that is more common
> there or that is preferred, that would be common knowledge to folks
> there, but any hot sauce you like will work. :-)
>
> Regards,
> Ranee @ Arabian Knits
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/

More like harissa?

--
Jean B.

In article <[email protected]>,
"Jean B." <[email protected]> wrote:

> Ranée at Arabian Knits wrote:
> > In article <[email protected]>, "Jean B." <[email protected]>
> > wrote:
> >
> >> Ranée at Arabian Knits wrote:
> >>> In article <[email protected]>, "Jean B." <[email protected]>
> >>> wrote:
> >>>
> >>>> Shata is an Egyptian hot sauce
> >>> Shata just means hot sauce in Arabic - it's not a particular kind.
> >>> It's kind of like having a spiced tea served in the east, asking what it
> >>> is called and then calling spiced tea chai tea. Chai is tea. It can be
> >>> spiced and served with milk. Chai tea is tea tea.
> >> Heh. So, can one use Tabasco, or???
> >
> > Yes. Now, they may well have a particular type that is more common
> > there or that is preferred, that would be common knowledge to folks
> > there, but any hot sauce you like will work. :-)
> >
>
> More like harissa?

Probably, but I don't know for sure. My people are from Saudi
Arabia, not Egypt. ;-)

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/