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Moroccan Perserved Lemons
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Tart, salty and quintessentially Moroccan, preserved lemons are easy to make at home and they keep for months. To use, (unless otherwise directed by the recipe) rinse under cold water, discard the soft flesh, then chop the skin and add to tagines, casseroles, couscous and salads.
This recipe was first published in September 1999.