Welcome to the world of black lemons! If you've never had the opportunity to try these Middle Eastern goodies go to World Spice Merchants and order some. They're completely dried and look inedible, but in fact their sweet-tartness is so flavorful you'll want to use it in about everything: soups, stews, tagines, couscous, even sprinkled on salads. The tangy depth that the lemons add is wonderfully unusual and earthy.
We ground a couple of them (use a mortar and pestle, a clean coffee grinder or a microplane grater) and, with other spices, created a delicious North African-esque chicken dish. We just kind of created it as we went along, so sorry folks, no recipe. That's the beauty of improvisational cooking!
- Meatless Monday: Spicy Moroccan Chickpea Spaghetti
- DIY Preserved Lemons
- 3 Tasty Tagine Recipes
- Meatless Monday: Mediterranean Couscous Salad
- Meatless Monday: Harissa Roasted Vegetables
- Edible Gifts: North African Harissa
- Meatless Monday: Moroccan Baked Eggs
- Shakshuka: Eggs Simmered in Spicy Tomatoes
- Seasonal Eating: Make Preserved Lemons
- The Perfect Condiment, Homemade Zaatar