Hello, preserved lemon!

Man alive, this is a tart dish which I thoroughly enjoyed the first time and then felt that it was too lemony even for my taste the second round. The acidity of the tomatoes on top of the vinegar soaked lemon rind really took the sourness to a whole new level. Plus, I didn’t quite achieve “thinly sliced” with my chopping of the lemon…so having half-inch chunks of lemon peel probably didn’t help in the sour department. The best part of making it is broiling the pepper; removing the charred skin is immensely satisfying.

Recipe here.

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2 responses to “Hello, preserved lemon!

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