Every culture has their own unique contribution to the culinary world. I was interested by this quote from Chef Mourad Lahlou’s new book, and wanted to share it.

” I’m going to go out on a limb here- the limb of a lemon tree- and say that preserved lemons are Morocco’s greatest culinary contribution to the world. No, wait, I’m going to say this: they are Morocco’s greatest contribution to the world, PEROID.” After reading this, I was intrigued. I had never experienced the pleasure of a preserved lemon. He compares them to olives and pickles because they are cured and fermented in heavy salt. He then goes on to explain that in contrast they are not an appetizer to nibble, but an addition to savory dishes that brings, “saltiness, acidity, and a perfumy citrus.” With words like “mouthwateringness,” and “intoxicating intensity,” I was inspired to create this “gift from Morocco.”