My love affair with homemade preserved lemons continues to burn hot and heavy.
Preserved lemons, which are soaked in salt and their own juice for about three weeks, are commonly used in Moroccan and North African cooking. They also appear in Israeli cusine, likely traceable to the 18,000 Moroccan Jews who emigrated in 1948.
Meyer lemons are a cross between a lemon and an orange. It is less sour and slightly smaller than a traditional lemon. It has a thinner skin, more pits and a rather floral aroma and taste.
We had some friends to dinner the other night who were kvelling about a chicken dish they made.
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