Amalou (Moroccan honey spread) Eggplant Jam (Moroccan) Moroccan Preserved Lemons
Amalou (Moroccan honey spread)
8 oz Blanched white almonds, toasted 4 fl oz walnut oil
1/2 tsp Salt 2 fl oz thick honey
In a blender, mix pulse the almonds with the walnut oil and salt. When smooth, spoon in honey and
blend for 30 seconds. Keep in an airtight container. Use to spread on breads.
Eggplant Jam (Moroccan)
2-1/2 lbs. small (Japanese) eggplants Juice of two lemons 6 cups sugar 1 tsp. cinnamon 1 tsp. ground
ginger 5 whole cloves 3 tbsp. salt Water
Pierce the eggplants with a fork in the peel. Let sit in cold salted water for one hour. Place
eggplants in fresh water and boil for 10 minutes. Drain well and place in a pot (copper if possible)
with the sugar and water to cover. When the sugar is dissolved add the spices and lemon juice. Cook
for another 20 minutes and remove from the fire. Let the eggplants rest overnight. Simmer until
syrup is thick. Test the syrup by dropping a little onto a saucer. If the drops do not spread,
setting point is reached. '
Moroccan Preserved Lemons
Source: "A Feast of Fruits"
6 lemons, about 1 3/4 pounds
2/2 cup coarse salt One 1-inch stick cinnamon
3/2 teaspoon allspice berries
4/2 teaspoon black peppercorns 2 whole cloves 1 bay leaf
Bring a pot of water to a boil. Add the lemons, return the water to a boil, and cook 3 minutes.
Drain, drop the lemons into cold water, changing it once or twice to cool the lemons; drain again
and dry. Stand the lemons on end and cut lengthwise nearly into quarters so that they open out but
remain attached at one end. Spread each open and sprinkle liberally with the salt; close it up and
pack it in a wide-mouth 2-quart preserving jar, or two 1-quart jars, pressing to squeeze out some of
the juice. Continue with the remaining lemons. Add the spices to the jar (or jars), along with the
remaining salt, and pour in fresh boiling water up to the top. Wait until all the bubbles have
risen, then seal and sterilize. Store at least 1 month in a cool, dry place. To use, rinse the
lemons and quarter, slice, or chop them with or without the pulp. Refrigerate after opening.
Makes 6 preserved lemons.
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