Accueil Savory Moorish Dream (Salt confit of dates and lemons)

Moorish Dream (Salt confit of dates and lemons)

Catégorie : SavoryUncategorized
Moorish dream? You’re probably thinking I’ve gone crazy! But Bernard, you have made us a mashed potato maronnasse! Yes but wait…
Since I have been going to Morocco very regularly, I have learned a lot from my dear friends Touria and Myriam. And I felt the need to dedicate a little recipe to them. Just like that, for no reason!
I wanted something that reminded me of all the good times we spend together, making mint tea while gazelle horns cook slowly in the oven. And since they both love foie gras, I thought I would compose not a song, but a recipe to accompany it.
This salty confit (it’s almost like a chutney, but without chili) is made of dates, honey, coriander powder, argan oil and lemon confit with salt. I made this recipe on inspiration and was afraid that these disparate flavors wouldn’t work together and it was just the opposite! This gives a very soft confit, sweet and salty like Morocco and will be perfect for a home-made foie gras. 

Recipe for date chutney with preserved lemon:
-250g of pitted dates (I took “deglet nour”, “fingers of light” in Arabic!)
-500ml of water
-2 tablespoons of argan oil (or olive oil)
-2 tablespoons of honey
-2 lemons preserved in salt
-1/2 teaspoon coriander powder
-1/2 teaspoon salt



Start by pitting your dates. Do not use medjoul for this recipe. The deglet nour are cheaper and work great, even if they are a little dry!





Put them in a saucepan with water.




Pour the argan oil (or olive).




Cut the salt-cured lemons into small pieces. Put the lemons in whole with their flesh. Just remember to remove the seeds. Add them to the pan. Don’t be afraid to use the right amount! You can even put in an extra half. 





Pour in the honey as well.




Then let it simmer. You can crush the dates with a spoon. 




Let cook on low heat, stirring occasionally. The water should evaporate to make room for a cooked date puree. It takes about half an hour. 




At the end of cooking, add the coriander powder and salt. 




We can see here that there is almost no water left! It’s a sign that it’s ready! 




Put the chutney in a jam jar and keep it in a cool place. 

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