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Preserved Lemons
- Makes about
Two
Jars - Difficulty
Easy
Published 2016
These are widely used in Moroccan cooking. The interesting thing about preserved lemons is that you actually only eat the peel. This contains the essential flavour of the lemon and gets silky as it pickles, while its lemon scent intensifies. Traditionally, whole lemons are used, but this recipe uses wedges which are easily packed into jars.
Ingredients
Method
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