I’m not sure it would work with grilled lemons. But it might work the other way round...maybe the thing to do is give the lemons a quick soak in salt ahead of grilling them.
Nice to know you too are on team preserved lemon! I’m on the hunt for Mayer lemons and will preserve them whole to see if there is a difference. I’ve always cut mine into wedges. I’ve also preserved kumquats…divine!
I've never worked with preserved lemons before. I have the "Jerusalem" cookbook by Ottolenghi and I'm thinking they use preserved lemons in that cuisine, too?
We sponsored a family of Iraqi refugees several years ago and they have become part of our family here in Tucson. Basima, the matriarch, brings me some sort of pickles every time they come over, and her Thanksgiving selection was an enormous jar of these. Hers were whole, though, so I’ll have to ask if she uses the same or similar method. I have been using them in all sorts of things, my favorite so far being sliced up with a selection of olives, artichoke hearts, and sun-dried tomatoes that I bake with bay leaves and rosemary until heated through. My word. I can’t believe I’ve lived nearly fifty years of my life not knowing about these!
I’m not sure it would work with grilled lemons. But it might work the other way round...maybe the thing to do is give the lemons a quick soak in salt ahead of grilling them.
Nice to know you too are on team preserved lemon! I’m on the hunt for Mayer lemons and will preserve them whole to see if there is a difference. I’ve always cut mine into wedges. I’ve also preserved kumquats…divine!
I've never worked with preserved lemons before. I have the "Jerusalem" cookbook by Ottolenghi and I'm thinking they use preserved lemons in that cuisine, too?
Yes, that cuisine is filled with opportunities to cook with preserved lemons. Mine are now almost ready to put to use.
Do you think this would work with lightly grilled lemons? I'm just curious if it would preserve that smoky flavor or if they'd be too soft.
We sponsored a family of Iraqi refugees several years ago and they have become part of our family here in Tucson. Basima, the matriarch, brings me some sort of pickles every time they come over, and her Thanksgiving selection was an enormous jar of these. Hers were whole, though, so I’ll have to ask if she uses the same or similar method. I have been using them in all sorts of things, my favorite so far being sliced up with a selection of olives, artichoke hearts, and sun-dried tomatoes that I bake with bay leaves and rosemary until heated through. My word. I can’t believe I’ve lived nearly fifty years of my life not knowing about these!