My other half bought me a gorgeous tagine for Yule, and after having taken it out for a successful maiden voyage (mutton with olives and apricots) I’ve been inspired to explore North African cooking a little more. These preserved lemons are easy and satisfying to make (you literally cram them into a jar!) but they have to be left for 3 weeks before eating. So I shall report back on the flavour. I hope I have the patience not to crack into them early!

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Recipe from daringgourmet.com

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