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?
Morocco doesn't have much of a dairy tradition, but there's one exception that dates back centuries: It's called smen, and it's a stinky, fermented butter made from sheep, goat or cow milk.
Bay leaf, peppercorns and cinnamon add complex flavor to the standard salt-cured lemons. They make a delicious addition to tagines, soups and stews.
Harissa is sort of like North African hot sauce, but with a thicker, pastier consistency. (Think more sriracha than Cholula.) A staple condiment in Tunisian cuisine, it’s also a great way to use up some of those hot peppers from your garden.
Making your own preserved lemons is easy, and it provides a secret ingredient for your cooking for months to come!
Nutty tahini, salty preserved lemons and zesty za'atar make a delicious sauce for lamb chops, roasted vegetables or pita chips.
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.