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"preserved lemons add a fermented quality that a regular lemon would not," she says. sortun, who first encountered preserved lemons when she worked for the tunisian-born chef moncef meddeb some years ago, was so taken with the condiment, and eastern mediterranean cooking in general, that she opened her
a dish that piques your curiosity." israeli-born chef einat admony, of the middle eastern restaurant balaboosta , in new york, is similarly effusive in her praise. for her, preserved lemons are, simply, "insane." so much so that she "literally uses them in everything." so what is this lemon that is not...
https://www.seriouseats.com/2016/04/preserved-lemons-salt-cured-canning.html
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onion and cilantro with homemade chips. $ chili queso melted oaxaca, cheddar and jack cheese, chilis with homemade chips. $ quesadilla con rajas $ + elote on a stick. chili crema, cotija, chipotle and cilantro. $ esquites in a cup. chili crema, cotija, chipotle and cilantro. $ ensalada caesar organic chopped...
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