A gallon of preserved lemons? What was I thinking? The more the merrier? That I wanted to have a big Moroccan themed party and I’d need a lot of preserved lemon? I honestly don’t know. I think it was something along the lines of , “well, if a little is good, then a lot must be great!”
I received Paula Wolfert’s gorgeous book, The Food of Morocco as a Christmas gift. The book is not only beautiful, but she takes great pains to explain all about the cuisine and I’m really excited to cook from it.
First things first, I needed to have the basic ingredients and one of the main staples is preserved lemon. They take 30 days to cure so I guess I figured I might as well make enough to share with my mother who herself was given a Moroccan tagine for Christmas.
The recipe calls …