Preserved Lemons

Page 125

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Other

(1 review)

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Recipe Review

I actually started making my preserved lemons (for the first time) following the recipe in Paula Wolfert's Couscous and Other Good Food from Morocco. Walden's recipe, which I found later, is almost the same, but has some hints that are helpful for the beginner.

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