The Main Ingredient: Taste of Morocco; Salt-curing transforms the taste of lemons

From: Sunday Gazette-Mail | Date: July 17, 2005| Author: Robert J. Byers and Tara Tuckwiller | Copyright information

robbyers@wvgazette.com

tara@wvgazette.com

WHEN you're flipping through cookbooks, it's easy enough to flip right past any recipes that call for "preserved lemon." It sounds vaguely reminiscent of those stinky 100-year-old Chinese eggs, for one thing. Besides, where would one acquire a preserved lemon? Not at the supermarket, that's for sure.

But it's getting more difficult to ignore this once-esoteric ingredient. The last three cookbooks we acquired all had recipes featur...

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