Moroccan preserved lemon and charmoula

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Preserved lemons are Morocco's most distinctive ingredient — whole lemons packed in salt and their own juice for a minimum of 30 days until the rind transforms from bitter and tough into soft, intensely fragrant, and deeply savoury. Only the RIND is used — the flesh is discarded. The rind adds a floral, salty, fermented citrus depth that fresh lemon cannot replicate. Charmoula is Morocco's universal marinade and sauce — a pungent blend of cilantro, parsley, garlic, cumin, paprika, preserved lemon, and olive oil used on fish, meat, and vegetables. Together, preserved lemon and charmoula define Moroccan flavour.

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