PRESERVED LEMONS

I ALWAYS HAVE A JAR OF PRESERVED LEMONS IN MY FRIDGE.  THEY’RE A CINCH TO MAKE, THEY KEEP FOREVER AND THEIR INTENSE SALTY-SOUR BITE CAN BE USED TO FLAVOR STEWS (SEE LAMB MARAKESH), CUT IN THIN SLICES AND ADDED TO A SALAD OR COOKED WITH CHICKEN THIGHS OR OVEN-ROASTED FISH.  DON’T DISCARD THE OIL WHICH IS A GREAT FINISHING ACCENT FOR A VARIETY OF DISHES.  FISH OUT A FEW WEDGES, REMOVE THE PULP AND SEEDS AND USE ACCORDING TO THE RECIPE.
Click here to download recipe

Share
Leave a Reply

Your email address will not be published.