Recipe Index: Preserved Lemons
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My father walked through the door the other day with half of a fresh whole wild salmon, announcing to me that he would like me to grill it. Sure dad! When someone presents truly fresh fish to you, there really...
Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices. It's quite easy to do, though takes at least three weeks before the lemons are ready to use.
A month ago or so I bought a tagine, an earthenware cooking and serving pot, with which to experiment. My first foray into cooking with the tagine was with this Moroccan chicken dish which turned out beautifully - succulent, tender...
