Wash, dry, and set in a 200°F oven for 5 minutes to dry thoroughly: 2 pounds lemons
Measure: ⅓ cup (45g) Diamond kosher salt
Spoon 2 tablespoons of the salt into a sterilized wide-mouth quart jar. Roll the lemons on the counter to release their juice. Quarter a lemon lengthwise, stopping ½ inch from the bottom so the quarters fan out but remain attached at one end. Gently open the lemon and sprinkle the 8 cut surfaces with ½ teaspoon salt. Carefully squeeze the lemon juice into a bowl. Close the lemon and pack into the jar. Continue with the remaining lemons, sprinkling each layer with 1 ½ teaspoons salt. Pour the lemon juice into the jar. If the juice does not cover all the lemons in the jar, add: Lemon juice to cover
Leave a ½-inch space at the top of the jar. Force out air bubbles by sliding a narrow spatula between the lemons and the side of the jar. Be sure the lemons are still covered with liquid and there is only ½ inch headspace. Wipe the rim of the jar. Fold a square of plastic wrap to make 4 layers and place over the top (this will protect the jar ring and lid from corrosion), then tightly cap the jar. Place the jar on a saucer and leave in a warm place for 1 month.
Each day, turn the jar upside down to redistribute the salted juice. After the curing period, refrigerate or keep in a cool, dry place for up to 1 year.
To use, remove lemons from the jar as needed with clean dry tongs, rinse them, and discard the inner flesh. Use only the peel.
1 teaspoon ground coriander
1 teaspoon ground cumin
Pinch of saffron threads or ground allspice
One 2- to 3-inch cinnamon stick
1 bay leaf
One 15-ounce can chickpeas, drained
2 medium carrots, sliced
2 cups diced peeled winter squash, such as butternut
2 garlic cloves, minced or grated on a rasp grater
¼ teaspoon cayenne pepper
¼ teaspoon salt
Olive oil
Sub-recipe steps
Toast in a small, dry skillet over medium heat, shaking the pan often to prevent burning, until very aromatic, 2 to 3 minutes: 1 teaspoon caraway seeds; 1 teaspoon coriander seeds; ½ teaspoon cumin seeds
Transfer the seeds to a plate and let cool, then grind to a fine powder with a mortar and pestle or in a spice mill or coffee grinder. Transfer the ground spices to a small bowl and stir in: ¼ cup olive oil; 3 tablespoons sweet paprika; 2 teaspoons smoked hot paprika; 2 garlic cloves, minced or grated on a rasp grater; ¼ teaspoon cayenne pepper; ¼ teaspoon salt
The harissa will be very thick and dry. To store, transfer the paste to a small jar and top with a thin film of: Olive oil
It will keep, covered and refrigerated, for up to 3 months.
About ¾ cup
When the pungent heat of harissa is stretched and bulked up with roasted pepper and tomato, the result is more of a dipping sauce or spread.
Prepare version I and transfer to a food processor. Add ½ cup drained jarred roasted red bell pepper and 1 canned whole tomato. Process until smooth.
(½ teaspoon salt, if using unsalted broth or water)
2 tablespoons chopped toasted walnuts or 2 tablespoons chopped parsley
Sub-recipe steps
Melt in a large saucepan over medium-low heat: 2 tablespoons butter
Add and cook, stirring, until golden, about 8 minutes: ½ medium onion, chopped
Add and stir until the rice becomes translucent around the edges 3 to 5 minutes: 1 cup basmati rice, or other long-grain rice
Stir in: 1½ cups chicken broth or water; (½ teaspoon salt, if using unsalted broth or water)
Bring to a boil. Stir once, cover, and cook over low heat until the liquid is absorbed and the rice is tender, about 15 minutes. Let stand off the heat, covered, for 5 minutes before serving. Sprinkle with: 2 tablespoons chopped toasted walnuts or 2 tablespoons chopped parsley
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
4 meaty lamb shanks (3 to 4 pounds)
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons vegetable oil
2 tablespoons olive oil
2 onions, halved and thinly sliced
6 garlic cloves, smashed
2 cups chicken or lamb stock or broth or water
1 cup dry white wine
One 14 ½-ounce can diced tomatoes
1 (1 tablespoon chopped Salt-Preserved Lemon)
1 teaspoon ground coriander
1 teaspoon ground cumin
Pinch of saffron threads or ground allspice
One 2- to 3-inch cinnamon stick
1 bay leaf
One 15-ounce can chickpeas, drained
2 medium carrots, sliced
2 cups diced peeled winter squash, such as butternut
2 tablespoons chopped mint
(2 tablespoons chopped cilantro)
1 (1 tablespoon Harissa I, or to taste)
Lemon juice to taste
1 Rice Pilaf, Couscous, or cooked orzo
Let's Cook
Step 1.
Trim most of the external fat from: 4 meaty lamb shanks (3 to 4 pounds)
Step 2.
Season with: 1 teaspoon salt; ½ teaspoon black pepper
Step 3.
Heat in a Dutch oven over medium-high heat: 2 tablespoons vegetable oil
Step 4.
Add the shanks and brown on all sides. Transfer the shanks to a plate and pour off the fat. Reduce the heat to medium and add: 2 tablespoons olive oil; 2 onions, halved and thinly sliced; 6 garlic cloves, smashed
Step 5.
Cook, stirring often, until the onions are soft. Add: 2 cups chicken or lamb stock or broth or water; 1 cup dry white wine; One 14 ½-ounce can diced tomatoes; (1 tablespoon chopped Salt-Preserved Lemon); 1 teaspoon ground coriander; 1 teaspoon ground cumin; Pinch of saffron threads or ground allspice; One 2- to 3-inch cinnamon stick; 1 bay leaf
Step 6.
Return the lamb shanks to the pot and bring to a boil over high heat. Cover, transfer to the oven, and cook for 1 ½ hours. Remove from the oven and add: One 15-ounce can chickpeas, drained; 2 medium carrots, sliced; 2 cups diced peeled winter squash, such as butternut
Step 7.
Cover and bake until the carrots are tender and the meat shreds easily, about 30 minutes more. Remove the meat and vegetables to a platter and cover to keep warm. Skim off the fat from the surface of the sauce, remove the cinnamon and bay leaf, and add: 2 tablespoons chopped mint; (2 tablespoons chopped cilantro); (1 tablespoon Harissa I, or to taste); Lemon juice to taste
Step 8.
Taste and adjust the seasonings. Pour the sauce over the meat and vegetables. Serve with: Rice Pilaf, Couscous, or cooked orzo
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