On Friday I shared a recipe on how to prepare and bake a simple no-knead bread. Since I have made the bread many times before, I decided to try another variation and that was to use the dough as the base for a pan pizza.
With a completely unplanned but fortunate bit of timing, the batch of preserved lemons I prepared in early February was due for a quality check and it was also the warmest day of the year (so far). The result: A fantastic, barbecued pan pizza with a moist & chewy thick crust (and crispy toasted bottom) topped with turkey, mushroom, bacon, basil, and preserved lemon.
Keeping along with the citrus and Moroccan theme from my last post (Moroccan Anise Bread and Blood Orange Marmalade), I thought I would introduce you to another delicious North African inspired food --preserved lemons. Used as a condiment in many Moroccan dishes, preserved lemons are easy to prepare, versatile for use in many dishes, and won't require you to bring out your gigantic canning pots. Instead of being processed in a hot-water bath or pressure canner, preserved lemons utilize other preservation techniques: salting and fermentation.
What are Preserved Lemons?
Preserved lemons are a North African (typically Moroccan) condiment made by cutting and salting lemons and letting them ferment a sealed container for several weeks. The growth of bacteria and yeasts softens the rind of the lemons and turns what was once bright and sharp tasting into a peel that is rich and rounded in flavour. Preserved lemons lend a unique and distinctive taste wherever used.
Eating. Drinking. Sharing.