Now I need to learn to make a tagine

I'd just like to note that for the first time in forever--maybe the first time ever--I set up a little photo shoot for my blog. I even ironed that tea towel and set it in the window for decent light. But the photos are still kinda crap which is very demotivating.

You'll have to trust me this is rather pretty in real life.

So the other day I made preserved lemons. My co-workers mentioned that she made some and it sounded easy. And because of a recent frost my lemons are likely in the use it or lose it stage so I picked 20 lemons and quartered and salted them per the internet and shoved them in jars.

Conveniently my sister gave me two beautiful Weck jars for an early birthday gift. Inconveniently, when you shove them really full (as you need to to keep all the lemons covered) they don't seal and they leak. So my other lemons are in boring mason jars. But the Wecks are way prettier.

Now I have to wait 3-4 weeks for the rinds to soften and my lemons to be all preserved and then I'm going to try making a tagine which seems to be all people do with preserved lemons. Which is why I never made them before. But hey, maybe tagines are yummy. Oh, and I need to figure out how to make a tagine without a tagine as the only tagine I have is souvenier sized from my sister's trip to Morocco. Yes, I get everything from my sister.

Comments

[Sonja]

I've made a tagine before and two adults happily ate it while a child had something else instead.
Of course, my tagine did not contain any preserved lemons, so this may be utterly irrelevant.

[Jamie]

Tagines are SUPER easy to make. I do that a lot. But don't forget, there are tons of other uses for preserved lemons! I make a batch of preserved lemons every other year or so, and they're great to have around the house and make great gifts. You can thinly slice them and using them in a salad, or serve with fish. Yum. Enjoy!