Zing it up with PRESERVED LEMONS.

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Preserved lemons @amazon

Don’t be afraid to use preserved lemons. They add a salty, sort of briny taste to otherwise blah dishes. Preserved lemons contribute an ethnic flair. They are made slightly different by country or region. Basically they are lemons, salt and lemon juice. Herbs are sometimes added and some recipes call for Meyer lemons. Giving them a rinse will keep them from over powering a dish. This unique condiment can truly add that missing ZING. 

Cauliflower chickpea bowl  with preserved lemons from A house of hills.

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Persian Cucumber perseved lemon salad. From Eating well.

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Low fodmap, gluten-free Morrocan chicken from IBS Sano.

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Wait for it…

Wait for it…preserved lemon Hummus from Phickle.

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This recipe is just chickpeas, preserved lemons, garlic, tahini and olive oil.

I use cooked chickpeas, I find they are just as delicious. It also saves a boat load of time. You can always buy unsalted and organic. Remember to always rinse anything out if can. I don’t go canned often but beans are my exception. 

Oh and when I say chickpeas, they are most commonly referred to as garbanzo beans. 

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Live, eat, share, gluten-free and FODMAPish.