Since I went to Morocco last summer, I have been dying to make preserved lemons. Sadly, I can’t really get over my fear of canning and poisoning myself and friends with fatal bacteria from doing it all wrong. While I’m working up that courage, I found a very quick method of preserving lemons that takes …
Not pictured: vinegar-spiked water dripping down my forearm as I munch on these and type. Hamutzim (pronounced: khawm-ooo-tzeem) are the Israeli version of the plate of bread that comes before your meal at a restaurant. And they are insanely addictive. Once I have one I have to eat the entire bowl and then I can’t …
my jerusalem kitchen 