Preserved Lemons

Finely chopping the skin of preserved lemons (and the flesh, if you like, making sure to discard the pips) is a wonderful way to add a pop of flavour to all sorts of savoury dishes. Preserving your own lemons is a lovely and easy thing to do – see Sami’s book Jerusalem, if you have it (or you can look online), for the recipe – but here we use the thin-skinned Beldi preserved lemons produced by Belazu. They are widely available.