Preserved lemons

Background

One of the most important ingredients in North- African cooking is preserved lemons (Lamoura makbouss) –  used in stews, salads and couscous. You can buy them at delis or supermarkets but actually it’s incredible easy to make your own –  you only need lemon, salt and a couple of jars. The home-made versions are not only more tasty but much cheaper too!  Here is the basic recipe  –  you’ll need 1 large or 2 small sterilized jars.

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About the Author

Dinna

I cook almost every day because I want to make sure that my family has a healthy and varied diet. But I don't like faffing around the ...

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