Yield: Yields 1 pint
Preserved lemons add a salty zing to Moroccan dishes like the Tangy Fish Tagine with Preserved Lemons and Vegetables. They’re available in some supermarkets, but it’s also easy to make your own. The only hard part is waiting 4 weeks for them to be ready to use.
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I love preserved lemon, and this is the best version I have tried. Super-easy, and the pint volume makes a lot more sense than the quart-sized recipes elsewhere. A little preserved lemon goes a long way! This will be my go to recipe.
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