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Epicurious

Hamad M’Rakad

Preserved lemons lend a unique and distinctive flavor to North African dishes. You find the softened lemons in jars, or sold loose in street markets. They are now also common fare in the south of France. You can make them yourself. They take about 4 weeks to mature and can last a year. When they are ready to use, the pulp is scooped out and thrown away—only the skin is eaten. You can use small limes with thin skins, or ordinary lemons with thick ones. There are three common ways of making them.

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