our.
Meanwhile, rinse the preserved lemons under running water; pat dry
ooked through. Stir through olives, preserved lemons and 2 tablespoons cilantro. Cool
Remove the peel from the preserved lemons and cut into strips (I ran it through the garlic press to distribute the flavor more evenly).
Heat the garlic in the oil on medium heat for a few seconds, stirring.
Add the rest of the ingredients and stir to combine.
Cover and simmer for 15 minutes, or until artichokes are tender, turning occasionally for even cooking.
Add a little water if necessary, or remove the lid to reduce the sauce.
Stir in the garlic and preserved lemon peel.
Stir the
he peel, soak the lemons in lukewarm water for 3
he lamb. Remove pulp from preserved lemons and discard, keeping the rind
ore.
Add olives and preserved lemons.
Add salt and adjust
nd scrub 4 of the lemons thoroughly. Cut them lengthwise into
In shallow pan, add the couscous.
Bring water to a simmer and pour over the couscous.
Cover and let sit until all of the liquid as evaporated, about 5 minutes.
In a small sauti pan, melt the butter over medium heat.
Add the onions.
Season with salt and pepper.
Sauti for 1 minute.
Stir the onions, pine nuts, preserved lemons and parsley into the couscous and serve.
up water, chicken, olives, 6 preserved lemon quarters, and 1 tablespoon
ach lemon.
Pack the lemons into the jar, pressing them
Blanch 6 lemons in boiling water 5 minutes.
When cool enough to handle, cut lemons into 8 wedges each and discard seeds.
Toss with salt in a bowl and pack into jar.
Squeeze enough juice from remaining lemons to measure 1 cup.
Add enough juice to cover lemons and cover jar with lid.
Let stand at room temperature, shaking gently once a day, 5 days.
Add oil and chill.
Preserved lemons keep, chilled, up to 1 year.
Scrub thin skinned unblemished lemons and dry well.
Cut
Put the chickpeas, tahini, garlic and preserved lemons into a blender or food processor.
Blitz in short bursts, pushing the mixture down when needed until everything is combined.
Add the chickpea juice and mix for a few more seconds. If you want it less thick you can always add more of the juice.
Taste a bit and decide if you need to add any salt. If you do add the salt and pepper. If not, just the pepper and mix for a couple seconds.
Roughly chop parsley and zest a lemon.
Serve topped with the parsley and lemon.
Preheat the grill (broiler) on the hottest setting and roast the peppers under the grill, turning frequently.
When they are softened and their skins begin to blacken place them in a plastic bag, seal and leave to stand for 15 minutes.
Peel the peppers, remove the stalks and seeds then slice the flesh and arrange on a plate.
Add the crumbled feta and pour over the olive oil, scatter the capers and preserved lemons over the top.
Sprinkle with a little salt if required.
ime to time.
Add preserved lemons and almonds.
Cook for
lace the chicken and the preserved lemon in a roasting pan
y the oil.
The preserved lemons prepared this way are ready
o a platter, top with preserved lemons and drizzle with olive oil
Continue process with the remaining lemons. Be sure to use all