Lemon preserves are a staple of Northern African cooking. Both sour and salty, they are the perfect addition to tajine, couscous and roast chicken. Plus, with only two ingredients, they couldn’t be easier to make!
Part salad and part relish, this not-so-distant relative of sauerkraut is made of fermented cabbage (red cabbage in our case) and fermented carrots. It’s often served as a side to pupusa, a type of thick, corn-based pancake.