Its about 85 degrees in my kitchen today, so the thought of turning on the oven or stove for a long period of time did not seem like a good plan given that it is supposed to be even hotter tomorrow. Luckily my husband finally broke down and got us a portable A/C for the bedroom, but even my usual “I drive a hybrid” excuse, couldn’t justify the ridiculous waste of energy of bringing it into the kitchen just so I could have a good post for today. Instead, I decided to make preserved lemons and eliminated the need to heat up my house further. Be prepared for more low or no-cook recipes for the next couple of days.
Preserved lemons are very popular in North African cuisine and were most likely introduced into Israeli cooking by the 18,000 Moroccan Jews who emigrated to Israel in ’48. They make a great addition to sauces, couscous and are most famously used in Chicken Tagine, so expect to see some recipes using them in about a month.
method after the jump