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preserved lemons--can they be expedited?

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preserved lemons--can they be expedited?

susanb | Feb 18, 2003 08:59 PM

I was hoping to make the lamb tagine recipe from the New Basics cookbook this Friday. It calls for preserved lemons, which, in the book's recipe, take three weeks to make. What should I do? Just use lemon zest? Is there a way to buy preserved lemons or make them more quickly? Use a different lamb tagine recipe?

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