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preserved lemons, preserved butter

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    preserved lemons, preserved butter

    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.

    #2
    I haven't made preserved lemons but it is on my to-do list. Love tagines, I have four of the clay tagines for cooking - they absorb some of the flavors and impart them to the next cook. If you don't have it, Paula Wolfert's cookbook, Couscous and Other Good Foods from Morocco, is a good reference to have.

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