Best Mourad Lahlous Preserved Lemons Recipes

QUICK PRESERVED LEMONS

Quick Preserved Lemons image

This secret weapon for authentic Middle Eastern fare usually takes weeks to make, but if you use finely sliced thin-skinned Meyer lemons, you can re-create the unique flavor and texture overnight. Finely chop and add to vinaigrettes, tagines, and marinades.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 12h10m

Yield Makes about 1 cup

Number Of Ingredients 3

Ingredients

3 Meyer lemons (8 ounces), plus 3 tablespoons fresh lemon juice
1 tablespoon kosher salt
3 tablespoons sugar

Steps:

Wash lemons in hot water (to remove any waxy coating); halve them lengthwise and slice very thinly crosswise. Combine with salt, sugar, and lemon juice. Cover with plastic wrap; let stand at room temperature 1 day, then transfer to a jar and store in the fridge for up to 2 weeks.

CHICKEN LEGS, PRESERVED LEMONS, AND GREEN OLIVES

Chicken Legs, Preserved Lemons, and Green Olives image

Prepare an authentic Moroccan meal at home with this flavorful recipe from "Mourad: New Moroccan," by Mourad Lahlou.

Provided by Martha Stewart

Number Of Ingredients 15

Ingredients

6 chicken legs with thighs, trimmed of excess fat
Coarse salt
1 to 3 tablespoons duck or chicken fat
5 cups thinly sliced yellow onions
2 tablespoons ground coriander
2 teaspoons ground white pepper
2 teaspoons ground ginger
1 teaspoon saffron threads
1/2 teaspoon ground turmeric
1 1/2 cups Chicken Stock
6 quarters Mourad Lahlou's Preserved Lemons rind
1/2 cup pitted cracked green olives
4 tablespoons unsalted butter
1 tablespoon chopped flat-leaf parsley
2 teaspoons chopped fresh cilantro

Steps:

Generously salt chicken legs on all sides. Let stand at room temperature for 1 hour.
Heat 1 tablespoon fat in the bottom of a stainless steel tagine over medium-high heat. Add 3 of the chicken legs and cook, turning once, 3 to 4 minutes on all sides, until well browned. Remove legs from pan and repeat process with remaining 3 chicken legs. Remove from pan and set aside.
Discard all but 2 tablespoons fat from tagine. If fat is burnt, discard and add remaining 2 tablespoons. Place tagine over medium-high heat, stirring often and adjusting heat as necessary, until rich golden brown, about 15 minutes.
Meanwhile, remove all racks from oven except for bottom rack so that tagine will fit. Preheat oven to 350 degrees.
Add coriander, white pepper, ginger, saffron, and turmeric to tagine; cook, stirring constantly, until spices are lightly toasted, about 1 1/2 minutes. Return chicken legs to tagine; add chicken stock and bring to a boil. Cover tagine and transfer to oven; cook until chicken is tender and beginning to pull away from ends of drumsticks, about 40 minutes.
Remove chicken legs from tagine and set aside. Return tagine to stove and simmer over medium-high heat until liquid is thick enough to coat the back of a spoon, about 3 minutes. Season with salt. Add lemons and olive; cook until heated through. Whisk in butter and herbs.
Arrange chicken legs on a platter and spoon sauce over them; serve immediately.

MOROCCAN SHAKSHUKA

Moroccan Shakshuka image

In this shakshuka variation by the San Francisco chef Mourad Lahlou, lamb and beef kefta (meatballs) are browned, then simmered in a spiced tomato-red pepper sauce. Instead of the usual whole eggs poached in the sauce, Mr. Lahlou adds only the yolks, which burst into a luscious orange sauce when tapped with a fork. In his native Morocco, this kind of dish would traditionally be cooked in a tagine, but a large skillet works equally well. Serve this with flatbread for brunch, lunch or dinner. Chef Lahlou garnishes his shakshuka with edible flowers and micro cilantro, as shown here, but tender cilantro springs will do beautifully, too.

Provided by Melissa Clark

Categories brunch, dinner, meatballs, main course

Time 2h

Yield 6 servings

Number Of Ingredients 29

Ingredients

1 large red bell pepper
2 tablespoons grapeseed or extra-virgin olive oil
1 1/2 cups finely diced red onion
2 tablespoons minced garlic
6 cups diced canned tomatoes, preferably San Marzano
1 cup carrot juice
1 tablespoon chopped fresh thyme leaves
2 teaspoons kosher salt, more to taste
3/4 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground white pepper
Pinch of cayenne
2 1/2 tablespoons minced preserved lemon
1 tablespoon chopped parsley
1 tablespoon chopped cilantro, plus tender sprigs for garnish
6 large egg yolks, at room temperature
Extra-virgin olive oil, for brushing
1 1/2 teaspoons kosher salt
2 teaspoons sweet paprika
2 teaspoons ground cumin
1/2 teaspoon ground white pepper
1/8 teaspoon cayenne
1/4 cup finely diced red onion
1 tablespoon minced parsley
1 tablespoon minced cilantro
1 teaspoon minced garlic
8 ounces ground beef (80 percent lean)
8 ounces ground lamb
1 large egg, beaten

Steps:

Make the sauce: Over an open flame on the stove top or under the broiler, roast the red pepper until skin is black and blistered all over, 8 to 12 minutes, turning the pepper as needed. Transfer to a heatproof bowl, cover with a plate or plastic wrap and let sit for 15 minutes, until cool enough to handle. Uncover and rub the skin off, then seed and finely chop the pepper.
In a 12-inch cast-iron skillet, heat oil over medium-high heat. Stir in onion and cook until starting to brown, 7 to 12 minutes. Stir in garlic and roasted red pepper, and sauté for another 2 minutes.
Stir in tomatoes, carrot juice, thyme, salt, paprika, cumin, white pepper, cayenne and 1/4 cup water, and bring to a simmer. Simmer over medium-low heat until mixture is reduced by a third, 40 minutes to 1 hour.
While the sauce simmers, make the kefta: Drizzle olive oil on a rimmed baking sheet and turn on your broiler.
In a large bowl, mix the salt, paprika, cumin, white pepper, cayenne, red onion, parsley, cilantro and garlic. Mix in the beef, lamb and beaten egg just to combine, then scoop out 1 1/2-inch balls, transferring to prepared baking sheet. Flatten balls slightly, then broil without turning until well browned, 3 to 5 minutes.
When ready to serve, stir the preserved lemon, parsley and cilantro into the sauce and bring to a simmer. Arrange kefta in sauce along the outer edges of the skillet, leaving room for the egg yolks in the middle. Simmer kefta balls in sauce until they are cooked through and the sauce has reduced a little more, 10 to 15 minutes. Taste and add more salt if needed.
Slip yolks into the center of the pan, cover pan and heat gently until yolks are warmed through, 2 to 4 minutes. Serve immediately, garnished with cilantro sprigs.