TasunkaWitko
Well-Known Member
I had some spare time and some spare lemons today, so I made some misr today, anticipating the possibility of making a few tajine dishes this spring. It is evidently a sorry time of year for getting lemons in Montana, as the ones I had were smallish in size; however, I was able to get 6 of them into a dark-coloured quart jar. I am still stuck without a decent camera, so this is the best photo that I could get:
I made them according to the directions here, using 1/2 teaspoon of coarse sea salt per lemon. I would have used fine sea salt, but I didn't have any on hand.
I'll rotate the jar (top to bottom) once each day, and loosen the lid to de-gas as needed. In two or three weeks, I'll have some nice lemons that will last two days longer than forever.
The important thing about msir is that the peels are what one adds to the dish when cooking; the pulp inside is scraped out with a knife, then used as either part of any marinade that is part of a recipe, or simply discarded. These reserved lemons add a wonderful, unique element to Maghreb dishes, and can be used for many other purposes, I am sure.
I made them according to the directions here, using 1/2 teaspoon of coarse sea salt per lemon. I would have used fine sea salt, but I didn't have any on hand.
I'll rotate the jar (top to bottom) once each day, and loosen the lid to de-gas as needed. In two or three weeks, I'll have some nice lemons that will last two days longer than forever.
The important thing about msir is that the peels are what one adds to the dish when cooking; the pulp inside is scraped out with a knife, then used as either part of any marinade that is part of a recipe, or simply discarded. These reserved lemons add a wonderful, unique element to Maghreb dishes, and can be used for many other purposes, I am sure.
