Moroccan Preserved Lemons By Jen Sommernessby Baccarossa on 01/10/13
Moroccan Preserved Lemons By Jen Sommerness
Preserved lemons are something I have on hand at all times. They are one of those ingredients that I have come to expect be there when I open the doors of my refrigerator, ready and waiting to be added as the perfect little something to many dishes I love to make. When I find I have run out, it is bit unnerving, similar to finding you are out of vanilla in the middle of making chocolate chip cookies.
Although these days you can run out and get them the moment you need them from many specialty stores and some supermarkets, the homemade version is far superior, and so easy to make that you should just commit to making them yourself. The most difficult part to making them is being patient and waiting for them to be ready to use, as they need to cure. Like fine wine, I think you will agree after trying these that it is well worth the wait. Read more.