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Lemons preserved in salt. These are a necessary ingredient in many North African dishes; they are easy to make, but need to "mature" for at least a month; many gourmets would keep theirs for six months before using.
Preserved lemons enliven a roast chicken, if a few are inserted inside before cooking - any juices should be basted over during roasting.
They are available in jars from larger supermarkets, as well as specialist Middle-Eastern/North African shops. For a recipe, see Gourmet Britain Recipe section.
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