Preserved Lemon Paste
Serve this paste with the Hamshuka recipe from chef Uri Navon of Machneyuda restaurant.
- Yield: Makes 1/2 cup
Source: The Martha Stewart Show, February 2012
- 1/2 cup cured lemons (peel only)
- Olive oil
- 1/2 teaspoon paprika
Place lemons in the bowl of a small food processor or in a mortar; process or grind with a pestle until smooth. Add olive oil and paprika; pulse or mix just to combine.