Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Preserved lemons have a very intense (almost soapy) flavour and aroma and should be used sparingly.
Green harissa is a variation of spicy Moroccan red harissa sauce. It's so tasty and adds flavor and spunk to any dish.
It's debatable whether tomatoes are the shining star of this preserve, despite being the dominant ingredient. The 4 ounces of fresh crushed dried red pepper really are the standout flavor.
Easy to make Moroccan style preserved lemons in salt.
Recipe for homemade harissa, as well as an accompanying recipe for grilled lamb burgers.
Once you make your own preserved lemons, you will find you use them in EVERYTHING! They add a spark of interest to any dip, quiche, salad, dressing, etc. Try it with Meyer lemons!
Recipe for Moroccan-style preserved lemons, as well as two accompanying recipes.
A Moroccan spice blend with warm, earthy flavors.
Preserved Lemons, the secret ingredient to many Middle Eastern dishes, are easily made at home in a brine of salt and lemon juice. Add in the optional spices for an extra kick.
Homemade preserved lemons are easy to make, far better than any you can buy in a store, and go well with anything from soups and stews to salads and seafood.
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