Savor the Flavor

Preserved Lemons

Ingredients: 4 medium lemons 2 cups (or more to cover lemons) Salt

Instructions: Wash and dry the lemons. With the tip of a sharp knife, poke holes all around the middle of the lemons. Place the lemons in a 1-quart mason jar and add salt to cover. Seal the jar. Let stand at room temperature for 2 weeks, turning it upside down occasionally. Refrigerate for up to 6 months. Use lemons as a garnish for traditional Moroccan dishes or for a seasoning in soups and stews. Rinse the lemons before adding them to dishes.

Anonymous Contribution, Morocco

Spicy Lentil Tagine

Ingredients: 1-1/2 cups dry lentils, rinsed

1 medium sweet potato, peeled

and sorted

and cut into chunks 1/4 tsp. ground ginger

4 cups chicken broth 1-1/2 tsps. slivered garlic 1 cup onion, finely chopped 1 cup carrot, 2-inch pieces 1 cup green bell pepper, julienned 2 cups tomatoes, peeled, seeded and chopped

1/2 tsp. cayenne

1/2 tsp. cumin seeds, toasted and

ground 1/2 cup

Instructions: In a Dutch oven, combine the lentils, chicken broth, and garlic. Bring to a boil, lower the heat, cover and simmer for 20 minutes. Turn the heat off and let the lentils sit for 1 hour. Turn the heat back to medium. Add all the remaining ingredients, except the cilantro. Cook covered, until the carrot and sweet potato are tender, about 30 minutes. Transfer the lentils and vegetables to a heated serving platter. Garnish with chopped cilantro and serve immediately. The great specialty of Marakesh is tangia or tagine, a n aromaticmeat or poultry stew named after the pot in which it is cooked—-a round dish with a pointed, conical lid made of brown glazed earthenware. Any home cook can turn out a dish capturing the flavors. What is critical is not the pot but the ingredients— lamb, chicken, saffron, honey, cinnamon, preserved lemons, dates, almonds, ginger, tomatoes, prunes, olives, garlic, and coriander. These components just simmer long and slow to ensure the flavors can meld together, in a rich and deep stew.

Anonymous Contribution, Morocco

Savor The Flavor

31