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Preserved in lots of salt and lemon juice. Been a week and a half so far, and all looking good in the jar, although I think it should be left for at least a month - fingers crossed. They're cut up into quarters. I gather it's the peel that is used; but in what? I know it's a Moroccan thing; but although I make a Moroccan lamb thingy have no idea whether this would fit in, or how much to use.
Anyone have any esperience with these? They're not pickled.....although I believe that happens too.
Anyone have any esperience with these? They're not pickled.....although I believe that happens too.