ottolenghi recipe: Preserved Lemons
- 09/25/22 11:51 AM
Preserved lemons are turning into a go to ingredient for us. We found the recipe in one of our favorite cookbooks, Jerusalem, by Yotam Ottolenghi and Sami Tamimi. It takes a few weeks to get them done, but the recipe is not hard and the time spent is well worth it. Preserved Lemons 6 Lemons (I prefer Meyer's Lemons) 6 T coarse sea salt 2 Rosemary sprigs 1 Large red chili (I used a Jalapeño) Juice of 6 lemons Olive oil Sterilize one canning jar and lid. Wash lemons, then cut a large, deep X into the top of each lemon and stuff each lemon with one tablespoon of salt. … (36 comments)
ottolenghi recipe: Fennel and Feta Salad from Ottolenghi, The Cookbook
- 02/23/22 05:13 PM
Fennel and Feta with Pomegranate Seeds and Sumac This is one of our new favorite salads. It is very refreshing and is full of flavor. If you have not tried sumac, you are in for a treat. It has a lemony, fresh flavor that pairs very well with fennel. We even sprinkle sumac on our popcorn with a little salt and, of course, butter. You may notice in the picture above that we substituted tangerines for the pomegranate seeds. We prefer the pomegranate seeds, but the citrus adds a nice touch to the salad too. We found the recipe in Ottolenghi, The … (22 comments)
Preserved lemons are turning into a go to ingredient for us. We found the recipe in one of our favorite cookbooks, Jerusalem, by Yotam Ottolenghi and Sami Tamimi. It takes a few weeks to get them done, but the recipe is not hard and the time spent is well worth it.
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