I'm Pakistani and we eat A LOT of lentils hah so I really loved this recipe and the Arabesque book cover. I also just checked out Reem's instagram and it's stunning - she writes beautifully about Palestinian and Arab culture and history, and I can't even imagine the amount of effort it must have taken to write and photograph this book, will definitely purchase (once I declutter lol).
Alhamdulilah, her cooking (cook book) has made tremendous strides in my kitchen! I can cook for my husband to his delight and my own! When he's delighted I am too!
I also like to make do with what I have in my fridge. So I will try this tomorrow but with the orange lentils. My Turkish neighbour showed me how to make this lentil soup. As I don´t have the spinach I will use the the bimibrocoli and the sweet mais corn. I use the chili oil.
I've gone on a bit of a legume/bean/lentil odyssey during lockdown(s) and have found that the best tasting lentil is (imo) the black/beluga lentil. Sounds expensive but isn't and it's yummy. Will be trying this recipe with my black lentils! (also super envious of that kitchen)
Those are different than Mauritania preserved lemons. Typically the peels are mixed w olive oil chopped finely and spread on toasted bread ..is a breakfast food. Remember salt is cheap and lemons go on sale. Oh and to make canned harissa last longer store it room temp with a layer of olive oil on top. Feel free to use some of this oil on salads
So i was too lazy to do all the cutting and packing and stuff so i just followed the fruit fermentation method where you put the fruit in a vacuum bag (which i had massive success with for berries and stone fruit, makes AMAZING sauce btw) and the juice that came out of the lemons was weirdly thick (like seriously thicker than maple syrup) but it still made an awesome salad dressing
is it common to throw away the flesh? I add a tiny bit of saffron to my preserved lemons and the flesh absorbs a lot more of that saffron flavor than the rind so i like to incorporate it as well
The only part of the preserved/fermented lemon that is used is the peel, in another video they sliced along the wedge to remove the rind from the meat of the lemon - discarding the meat and keeping the rind only. It seems this would be allot easier if the lemon is in wedges. This video walks you through the steps with detailed instructions start to finish. ua-cam.com/video/5nNgL7Rim9c/v-deo.html
I preserve lemons by putting them in the freezer. But that’s because I throw them at people I don’t like. Like the old saying goes. When life gives you lemons, freeze them and throw at people you don’t like” At least I think that’s how the saying goes
i lost interest.. when she said she would discard the insides and make the rest into icecubes. It feels like I should be a mid age western houewife if I want to listen to her further. Nobody ever has discarded even a tiny bit of preserved lemons infront of me...the oil trick is nice. thanks! but not for me ....discarding all the inside...pah!
@voiceisclear world class trained chef checking in here, letting you know to stay home, order delivery -- try your best to at least hit the 15% tip for your driver.
@voiceisclear your level of triggered is astronomical friend... maybe a break from the internet is in order. maybe some yoga, make amends with your dad, paint a self-portrait... idk. keep me posted with your progress.
Are there no names for these lentils in English? Like in southeast Asian languages they have names, Urad, Moong, Channa, Masoor, etc. All the names end with Daal exp. Masoor Daal, Moong Daal, etc. Why not use stock instead of water?
Well there are more specific names for certain types of lentils e.g. puy,French,beluga but these are all specialty types of lentils which are more expensive while the lentils you buy at a supermarket are usually divided into more general categories which can include thousand of varieties of lentils e.g. yellow,red,brown,green etc
I'm Pakistani and we eat A LOT of lentils hah so I really loved this recipe and the Arabesque book cover. I also just checked out Reem's instagram and it's stunning - she writes beautifully about Palestinian and Arab culture and history, and I can't even imagine the amount of effort it must have taken to write and photograph this book, will definitely purchase (once I declutter lol).
I have several jars of pickled lemon, but i never found many recieps for its use, so thankyou for showing this.
Alhamdulilah, her cooking (cook book) has made tremendous strides in my kitchen! I can cook for my husband to his delight and my own! When he's delighted I am too!
I also like to make do with what I have in my fridge. So I will try this tomorrow but with the orange lentils. My Turkish neighbour showed me how to make this lentil soup. As I don´t have the spinach I will use the the bimibrocoli and the sweet mais corn. I use the chili oil.
Ingredients are 500g lemons + 70g salt + 1 (227ml) cup water + 1 (22.4g) tbsp salt
She is great. Recipe is very basic in a good way.
I like her dress
I've gone on a bit of a legume/bean/lentil odyssey during lockdown(s) and have found that the best tasting lentil is (imo) the black/beluga lentil. Sounds expensive but isn't and it's yummy. Will be trying this recipe with my black lentils! (also super envious of that kitchen)
Tried this recipe, it’s so delicious!
Those are different than Mauritania preserved lemons. Typically the peels are mixed w olive oil chopped finely and spread on toasted bread ..is a breakfast food. Remember salt is cheap and lemons go on sale. Oh and to make canned harissa last longer store it room temp with a layer of olive oil on top. Feel free to use some of this oil on salads
So i was too lazy to do all the cutting and packing and stuff so i just followed the fruit fermentation method where you put the fruit in a vacuum bag (which i had massive success with for berries and stone fruit, makes AMAZING sauce btw) and the juice that came out of the lemons was weirdly thick (like seriously thicker than maple syrup) but it still made an awesome salad dressing
Looks tasty
would like to see the actual extraction of the lemon part
Just scoop the flesh with a spoon.
@@adarateranroldan would like to SEE 🤏🏾
Super made looks fantastic from great 👍👍🇩🇪🇩🇪
Oh shit! New recipe to make!!!!!! This looks phenom!
is it common to throw away the flesh? I add a tiny bit of saffron to my preserved lemons and the flesh absorbs a lot more of that saffron flavor than the rind so i like to incorporate it as well
Do not try this recipe if you have cuts on your hands. Might be a bit painful!
Gloves should do the job
What a nice kitchen
Absolutely incredible ain't it
Should have showed how she processed the lemons after the preserving.
She told it, its not rocket science
Do you have to burp the jar to prevent gas from building up?
How do you burp a jar?
@@sparklemotion8377 You open it.
Do you grind up the whole lemon rind? It's not just the zest? Is it bitter?
The process of time + salt takes away the bitterness, it gets all mellow and delicious
Do you have to cut the lemons this way or can you dice them up and weigh them down? Is it just for looks? Thank you for this video.
The only part of the preserved/fermented lemon that is used is the peel, in another video they sliced along the wedge to remove the rind from the meat of the lemon - discarding the meat and keeping the rind only. It seems this would be allot easier if the lemon is in wedges.
This video walks you through the steps with detailed instructions start to finish. ua-cam.com/video/5nNgL7Rim9c/v-deo.html
I preserve lemons by putting them in the freezer. But that’s because I throw them at people I don’t like.
Like the old saying goes.
When life gives you lemons, freeze them and throw at people you don’t like”
At least I think that’s how the saying goes
How long do your vegetables last if you don’t go out due to avoiding covid? Do you use frozen?
I have to ask, what is that knife?
I KNOW RIGHT its beautiful
Houston Edge Works Gyuto
Food looks good, but I LOVE her dress!!!!
Hi.
I enjoy the video, I think it’ll be better with a microphone of some sort. 😀
Anyone know what knife this is?
Houston edge works
What kind of knife did you use please
Houston edge works
Is that your private knife you use? My god I think I am in love 🥰
Why do you leave it attached¿
Harissa is Tunisian not Morrocan
Wait, what? You discard the lemon flesh?
i lost interest.. when she said she would discard the insides and make the rest into icecubes. It feels like I should be a mid age western houewife if I want to listen to her further. Nobody ever has discarded even a tiny bit of preserved lemons infront of me...the oil trick is nice. thanks! but not for me ....discarding all the inside...pah!
Free free Palestine 🇵🇸
mmm sour puckering!
2nd!!!
MONGGO?!
No, lentils. Monggo is mung beans.
why do the people with the worst knife skills have the most advice to give
@voiceisclear and here you are as well, blessing us with your needed insights on my opinion. Fellow survivor.
@voiceisclear world class trained chef checking in here, letting you know to stay home, order delivery -- try your best to at least hit the 15% tip for your driver.
@voiceisclear your level of triggered is astronomical friend... maybe a break from the internet is in order. maybe some yoga, make amends with your dad, paint a self-portrait... idk. keep me posted with your progress.
4 million subs but gets 100k max views 😂
$25000 oven/stove....
Are there no names for these lentils in English? Like in southeast Asian languages they have names, Urad, Moong, Channa, Masoor, etc. All the names end with Daal exp. Masoor Daal, Moong Daal, etc.
Why not use stock instead of water?
Well there are more specific names for certain types of lentils e.g. puy,French,beluga but these are all specialty types of lentils which are more expensive while the lentils you buy at a supermarket are usually divided into more general categories which can include thousand of varieties of lentils e.g. yellow,red,brown,green etc
Arabs and Indians know good vegetarian food. Iranians and especially Turks know little.
Can you add meat to this soup.
Pork Belly!!!
Are y single?
Worst kind of lentil dish I've ever seen 😎