I made some preserved lemons just to make Moroccan stew (tagine). Wow, talk about upping a flavor. Took most of the face scrunch out of the lemons also. I saw that you can make lemonade with them also will try that with what is left. I bet this would be much better than the usual gremolata. The tagine was great, btw. I made a chicken tagine, and it was much better the next day, I have seen other things like that. So I am making a beef tagine right now with all the leftover fresh ingredients from the chicken, for tomorrow.
While at that, I saw a recipe for preserved butter, also Moroccan, called smen. I cooked that up last night, will take a month to age. Sounds like that should be really good.
While at that, I saw a recipe for preserved butter, also Moroccan, called smen. I cooked that up last night, will take a month to age. Sounds like that should be really good.
Comment