They’ve been around for almost a century, yet are unknown to many cooks and chefs. They’re used in Moroccan dishes such as tagine and mechouia, and in a Cambodian soup known as ngam nguv. Mention them in Turkey, Iran, and Israel and you’ll definitely get enthusiastic nods of recognition. If all that makes you think preserved lemons are just an exotic ingredient, think again! These … Continue reading In Praise of Preserved Lemons!