Answer to Question 1
False
Answer to Question 2
Moroccan preserved lemon known as Hamad M'Rakad is a flavor profile which is
very important to Moroccan cuisine, especially tagines. There are only two
ingredientslemons and salt. They are essentially a lemon pickle whereby nearly
the entire lemon is pickled in salt and lemon juice. The procedure is simple but
the result is not always guaranteed because during the pickling time the
temperature has to be good for the pickling process to be effective.
Salt is placed on the bottom of a jar that will have a lid, like a canning jar. The
lemons are cut in half and partially squeezed for juice. The lemons are rubbed
with salt and then placed in the jar. The lemon juice is poured over the lemons
and then the jar is sealed. It is kept in a warm spot (not refrigerated) for at least
seven days. It should be shaken every day to distribute the salt. They will taste
best after three weeks in the refrigerator following this procedure but mature and
improve up to six months.
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