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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


  1. 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.

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