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Old 18.02.2015, 21:58
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Another brown sugar question, please help

Nah, brown sugar would have been far too easy!What I actually need for a dinner tomorrow night are preserved lemons. I am sure my local Moroccan market stall does them, but the market is on Saturday..Any idea if Coop or Migros would oblige, and if so, which shelf?

Thanks in advance for your answers.
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Old 18.02.2015, 22:04
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Re: Another brown sugar question, please help

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Nah, brown sugar would have been far too easy!What I actually need for a dinner tomorrow night are preserved lemons. I am sure my local Moroccan market stall does them, but the market is on Saturday..Any idea if Coop or Migros would oblige, and if so, which shelf?

Thanks in advance for your answers.
I've never seen them at either place. Sorry.
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Old 18.02.2015, 23:28
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Re: Another brown sugar question, please help

The Migros in Thoiry (France) definitely has them in their 'foreign' produce section (between the fresh veg and the baby sections), but I would think you'd find them in Placette (Manor), Grande Passage (Globus), or Coop 2000 at Villereuse.

Shelf... not sure, ask at customer service.

Last edited by Anjela; 18.02.2015 at 23:30. Reason: Last line....
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Old 19.02.2015, 09:58
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Re: Another brown sugar question, please help

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Nah, brown sugar would have been far too easy!What I actually need for a dinner tomorrow night are preserved lemons. I am sure my local Moroccan market stall does them, but the market is on Saturday..Any idea if Coop or Migros would oblige, and if so, which shelf?

Thanks in advance for your answers.
What do you mean by preserved? As in candied or as in dried?

Maybe Italian delis or such places have them?
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Old 19.02.2015, 10:23
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Re: Another brown sugar question, please help

Well played with the bait and switch technique. The sharks smelled blood ("search the forum." "GTFY" "already discussed ad nauseum...") and then realized they could possibly be of assistance.
Tip of the hat to you!
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Old 19.02.2015, 10:41
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Re: Another brown sugar question, please help

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What do you mean by preserved? As in candied or as in dried?

Maybe Italian delis or such places have them?
They're lemons preserved in salt with a few spices. Used in Morrocan cuisine.

We make our own. It's very easy and they last for months.
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Old 19.02.2015, 10:45
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Re: Another brown sugar question, please help

I have 2 in my fridge

(not bought in Switzerland)
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Old 19.02.2015, 10:48
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Re: Another brown sugar question, please help

There seem to be a few restaurants in Geneva that have dishes with it (citron confit [au sel]) on their online menus.

Perhaps they might sell you some.
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Old 19.02.2015, 10:51
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Re: Another brown sugar question, please help

Here's a recipe for instant preserved lemons if you can't get a jar of the real thing.
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Old 20.02.2015, 09:48
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Re: Another brown sugar question, please help

Thanks to you all. A tagine just isnt the same without those lemons. I am going to see if I can find some for today, then make my own in the future using Tom's recipe. Do you add spices Tom? Which? I can imagine cumin, mustard seeds or coriander seeds. Some mint might go nicely too.
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Old 20.02.2015, 10:08
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Re: Another brown sugar question, please help

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Here's a recipe for instant preserved lemons if you can't get a jar of the real thing.
I just wonder important it is, in creating a Morrocan dish, to use Kosher salt?
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Old 20.02.2015, 10:10
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Re: Another brown sugar question, please help

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Thanks to you all. A tagine just isnt the same without those lemons. I am going to see if I can find some for today, then make my own in the future using Tom's recipe. Do you add spices Tom? Which? I can imagine cumin, mustard seeds or coriander seeds. Some mint might go nicely too.
This is the recipe I use although there are probably loads of different ones:

10 unwaxed lemons (washed)
Juice of 3 lemons
1 Kg coarse sea salt
3 sticks cinnamon - -broken up
1 tbsp whole coriander seed
1 tbsp whole cumin seed
1 tsp whole black peppercorns
1 tsp whole cloves
5 small dried chilis
5 bay leaves

Make crosses in lemons up to 2/3 down
Push salt into lemons to open them up a bit

In two sterilised 1.5l preserving jars (or more smaller ones), alternate layers of lemons, salt and spices until full.
Squash down the lemons as you go.
Top up with extra lemon juice to completely cover.
They're ready in a month and will last over a year outside the fridge.
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Old 20.02.2015, 10:13
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Re: Another brown sugar question, please help

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I just wonder important it is, in creating a Morrocan dish, to use Kosher salt?

It's not. I use coarse sea salt.

I cut and pasted that recipe. In the U.S, kosher salt is coarse salt, apparently:

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Koshering salt, usually referred to as kosher salt in the US, is a variety of edible salt with a much larger grain size than some common table salt. Like common table salt, kosher salt consists of the chemical compound sodium chloride.
wikipedia
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Old 20.02.2015, 10:29
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Re: Another brown sugar question, please help

I get them from a local Turkish store - I'd have thought you have one of those in Geneva somewhere, maybe worth a try.

The lemons used in Morocco are smaller than the ones generally available here (better ratio of skin to pulp I guess). If you make your own I would suggest using the smallest lemons you can find.

Interesting that Tom uses spices - the recipes I have (Claudia Roden and Ottolenghi) use lemons and salt only. I would personally also tend to leave spices out; you will any add the necessary spices to whatever you cook later on.
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Old 20.02.2015, 10:43
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Re: Another brown sugar question, please help

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(better ratio of skin to pulp I guess).
The ratio of skin to pulp is often determined by how long the lemon stays on the tree. Most consumers buy lemons for the pulp and / or juice , not for the skin, and thus they get picked as early as possible. This has the added kickback that it encourages the tree to set on a new crop early and so increases the lifetime productivity of the tree. The downside is that they are often picked before they are fully ripe and allowed to ripen in transport which means they don't develop their full aroma.

Lemons that are intentionally left on the tree for a longer period to form a thicker skin are sometimes sold as late lemons.
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Old 20.02.2015, 11:01
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Re: Another brown sugar question, please help

This place looks interesting;

http://lyzamir.rodamien.name/index.p...d=49&Itemid=56

It's round the back of Placette (Manor) and seems to stock all sorts of interesting stuff, might pop in there myself later today!

Try ringing them and asking if they stock preserved lemons, Téléphone: +41 (0) 22 732 53 80

Last edited by Anjela; 20.02.2015 at 11:04. Reason: added telephone number
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Old 20.02.2015, 11:18
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Re: Another brown sugar question, please help

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Interesting that Tom uses spices - the recipes I have (Claudia Roden and Ottolenghi) use lemons and salt only. I would personally also tend to leave spices out; you will any add the necessary spices to whatever you cook later on.

You can omit the spices. To include them is Safi cuisine (according to Paula Wolfert in her book, Moroccan cuisine)

I think the're better with.
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