This sounds really delicious. Do you make your own preserved lemon, or where do you get it? There is a Middle Eastern market/restaurant near me but I don't think they carry preserved lemon there.
I make a trip to the big Middle Eastern markets whenever I go to the city, and buy it there. I think you can get it on Amazon, though, but IIRC it's in a glass jar which may or may not arrive unscathed.
I normally use fresh citrus (lemon a/o lime) since the added salt off the preserved is contraindicated in my diet (even rinsed). You get a little bit sharper flavor, but it's easy to adjust to.
The basil is easily left out. I don’t see why dried mango wouldn’t work for the dried fruit. The lemon is preserved lemon, don’t try to use a fresh lemon! Again, leave it out and perhaps add just a little lemon juice to balance the sweetness. It’s a stew, tweak to taste!
I may give this a try... later.
This sounds really delicious. Do you make your own preserved lemon, or where do you get it? There is a Middle Eastern market/restaurant near me but I don't think they carry preserved lemon there.
I make a trip to the big Middle Eastern markets whenever I go to the city, and buy it there. I think you can get it on Amazon, though, but IIRC it's in a glass jar which may or may not arrive unscathed.
I normally use fresh citrus (lemon a/o lime) since the added salt off the preserved is contraindicated in my diet (even rinsed). You get a little bit sharper flavor, but it's easy to adjust to.
If it would still work to skip the lemon and basil and replace with mint (or oregano) and dried mango? If so, how would you tweak the proportions.
And thank you - your suggestion are very tasty.
The basil is easily left out. I don’t see why dried mango wouldn’t work for the dried fruit. The lemon is preserved lemon, don’t try to use a fresh lemon! Again, leave it out and perhaps add just a little lemon juice to balance the sweetness. It’s a stew, tweak to taste!
Thank you! Going to give it a try this weekend