Karin already talked about how awesome Claudia Roden’s cookbook Arabesque is here, so I won’t rehash all the nice things she had to say about it again. Suffice to say we are still enjoying it and cooking from it often.
A coworker of mine had a surplus of lemons, so when she brought a handful of them to work, I thought I’d try my hand at a quick preserved lemon recipe in this cookbook. That turned out fairly well (recipe after the jump), but then I had a jar full of preserved lemons to use in the couple of weeks they were going to last for. I tried a handful of recipes in Roden’s book that called for them, going through about half the jar, and this was my favorite of the bunch. The sweetness of the preserved lemons balances out the saltiness of the green olives well and the whole thing comes together quickly enough to make it on a weeknight.
One note: The preserved lemons need to sit for up to four days before using them, so make sure you plan accordingly!