I have a question about the ingredient "preserved lemons, pulp removed; rind cut into strips" on the recipe "Braised Moroccan Chicken and Olives " from Sonali aka the Foodie Physician.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Kristy is an expert at making things pretty and a former Associate Editor of Food52.
You can buy preserved lemons for immediate satisfaction, or you can make them but that takes a while. If that doesn't answer your question feel free to post it in the comments.
I LOVE, LOVE this recipe! I couldn't find preserved lemons in NYC (I think the stores were out of stock) so I simply peeled the lemon and used the lemon strips. It worked out beautifully for a dinner party of 8 and people are still talking about it! Enjoy!
Sam is a trusted home cook.
I don't know why most recipes call for discarding the pulp of preserved lemons. Maybe it's textural, cosmetic. But personally, I just chop the entire well preserved lemon pulp and all.
No tape—just 2 things you probably have.
Clever French Label Hack
34 Trader Joe’s Snacks We Love
What's Topping Lists
Easy Summer Pasta (That's Its Name!)
Grow an Entire Pizza