Preserving food in salt is a centuries old method that crosses cultures. In Morocco, they salt preserve all sorts of vegetables as well as lemons. Every market you go to, you see containers and jars packed with all sorts of preserved veggies. Chicken tajine with preserved lemons and olives is a classic Moroccan dish which I loved eating and wanted to be able to make home home but I needed the preserved lemons. The cook, at the riad that we staying at in Fes, gave shared her recipe which is very simple. • 6 large organic lemons (Since you’ll be eating the rind, get organic lemons if you can. If not, wash the lemons well.) • 1/4 – 1/3 cup sea salt • Mason jar or any jar with a tight lid 1. Slice the lemons as if to quarter them but leave the base intact. Sprinkle about a tablespoon of salt on the flesh of the lemons and then reshape the fruit. 2. Pack the lemons into the jar, pressing down on each one to squash them. Sprinkle salt on top of each lemon as you go along. Add enough fresh pressed lemon juice to cover the lemons. I add a couple of dried chilies to the jar to add some “bite” to the lemons but you can add any dried herbs you like. Every few days, shake the jar to redistribute the salt. The lemons will be ready after one month. To use, remove and discard the pulp and gently rinse the rind under running water before slicing and adding to the dish. I’ve been using thinly sliced strips on top of grilled seafood and diced bits sprinkled in salads. Delicious!
Candace Campo’s guided tours aim to not only teach visitors about the natural landscape but also invite them to forge a more intimate connection through the stories that define it.
Courtesy of Talaysay Tours
The first of the Sani Isla Kichwa arrived in 1922 from the Napo Province.
Photo by Shutterstock.com
The Desert Embroidery Visitor Center allows women to claim their independence and explore entrepreneurship.
Courtesy of Naama al-Sana Desert Embroidery Center
Reindeer are important animals for the Sámi, who live in parts of Sweden, Norway, Finland, and Russia.
Courtesy of Johan Adermalm/Nutti Sámi Siida
The endangered Irrawaddy Dolphin is a fishing partner for people in Myanmar.
Courtesy of Harrison Institute
One of the offerings from indigenous-owned African Bush Camps, Kanga Camp overlooks a remote watering hole frequented by elephants.
Courtesy of African Bush Camps
A traditional dancer from the Blackfeet Nation, whose ancestral lands include Glacier National Park.
Courtesy of Glacier County Tourism
The View Hotel at Monument Valley offers rooms, premium cabins, and camping options for guests in Monument Valley Navajo Tribal Park.
Photo by Tomasz Wozniak/Shutterstock.com
Cacao pods, which house cacao beans, can be between 4 and 12 inches long.
The Skwachàys Lodge and Residence is a boutique arts hotel that combines both comfort and heritage.
Courtesy of Skwachàys Lodge and Residence
Cooking souvas, a traditional reindeer meat dish, gives travelers a taste of Sámi culture in remote Swedish Lapland.
Photo by Anna Öhlund/imagebank.sweden.se.
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The Missing Ingredient. Salt Preserved Lemons
Preserving food in salt is a centuries old method that crosses cultures. In Morocco, they salt preserve all sorts of vegetables as well as lemons. Every market you go to, you see containers and jars packed with all sorts of preserved veggies. Chicken tajine with preserved lemons and olives is a classic Moroccan dish which I loved eating and wanted to be able to make home home but I needed the preserved lemons. The cook, at the riad that we staying at in Fes, gave shared her recipe which is very simple. • 6 large organic lemons (Since you’ll be eating the rind, get organic lemons if you can. If not, wash the lemons well.) • 1/4 – 1/3 cup sea salt • Mason jar or any jar with a tight lid 1. Slice the lemons as if to quarter them but leave the base intact. Sprinkle about a tablespoon of salt on the flesh of the lemons and then reshape the fruit. 2. Pack the lemons into the jar, pressing down on each one to squash them. Sprinkle salt on top of each lemon as you go along. Add enough fresh pressed lemon juice to cover the lemons. I add a couple of dried chilies to the jar to add some “bite” to the lemons but you can add any dried herbs you like. Every few days, shake the jar to redistribute the salt. The lemons will be ready after one month. To use, remove and discard the pulp and gently rinse the rind under running water before slicing and adding to the dish. I’ve been using thinly sliced strips on top of grilled seafood and diced bits sprinkled in salads. Delicious!
It's a souvenir, AND protection from evil!
My favorite souvenirs are items that carry significance in the local culture. In Morocco, these are known as the hand of Fatima, named after Muhammad’s daughter. In the rest of the Arabic world, they are known as hamsa (or khamsa), which literally means “five” but can also mean “the five fingers of the hand”. The hamsa is a lucky charm of sorts, believed to provide protection against the evil eye. The exact origins of this symbol are unknown, but some Mesopotamian artifacts contained the image of an open right hand. At some point the symbol was also incorporated into Jewish culture where it is known as the hand of Miriam, for the sister of Moses and Aaron.
Works in Progress
One of the great things about Fez is the opportunity to learn how many of the handicrafts you see are created. During a tour of the city, we saw pottery and tile pieces in progress, from the creation of these small tiles, later a mosaic design, to a tagine, whipped up in seconds by memory on the pottery wheel.
