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This citrus fruit is a little different that the commonly known lemon. In Morocco, it is known as "country lemon" or leems. Perfectly whole preserved leems float in a simple salt water brine. A traditional Moroccan condiment, the flesh can be used in stews, but it's the rind that is so valued. Simply wash before using, and cut into thin slices, or blanche to remove all of the salt and bring out the natural mild sweetness. The key ingredient to many Moroccan dishes like stews and tagines, the flavor is mildly tart but intensely lemony.
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