A California twist on the Moroccan specialty from award-winning author and chef Robert Lambert. The fruits for these fantastic condiments are born under the California sun - the sweet and tart Meyer lemons are abundant in the Bay Area, but hardly seen outside of our borders.
Traditionally preserved lemons are used in tagines, a stew of lamb or chicken cooked in a vessel of the same name. We think these produce a fantastic twist on the traditional tagine, but we've really taken to using them raw. After rinsing, stir a bit of finely diced Meyer lemon into hummus or babaganoush.
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