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Epicurious

Preserved Lemons

Season: November to March. Preserved lemons have a strong association with Middle Eastern and North African cuisines, and their unique zesty, salty yet mellow flavor permeates many of the traditional meat and couscous dishes of those regions. Strips of preserved lemon can also be added to salads, soups, and dressings, or mixed with olives and other appetizers. They are exceptionally easy to prepare, and I like to make them around the turn of the year when the new season’s lemons from Spain and Italy are in the shops.

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