One of the simplest ways to use preserved lemons that you’ve made (or bought) is on toast.
On Sunday, I once again made sourdough bread, with spelt flour and various grains, and when it came out of the oven smelling all nutty and earthy, we couldn’t resist and cut some slices while it was still singing its tune. If you bake your own bread, you know the song I’m talking about. It’s that
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