berebere sauce To make your own: Visit the Berebere Marinade recipe posted on RecipeSource.com.
harissa (sauce) = Tunisian chile paste = heriseh Pronunciation: huh-REE-suh Notes: This is a hot North African paste that's used as a meat rub or (mixed with water or oil) as a condiment. Substitutes: chili paste OR hot pepper sauce To make your own: See either this Harissa recipe, or this Harissa recipe, each posted on RecipeSource.com.
preserved lemon = salt-cured lemon Notes: These are lemons that have been preserved in a salty brine for one or two months. They're a staple of Moroccan cuisine and somewhat hard to find in the U.S. To make your own: See the footnote in the Preserved Lemon Martini recipe posted by Global Gourmet, or the recipes for Preserved Lemons or Preserved Lemon Quarters posted on RecipeSource.com. Substitutes: Make deep cuts into the peel of a lemon and fill the cuts with coarse salt, then wrap the lemon in a plastic bag and refrigerate for 24 hours.
salt-cured lemon See preserved lemon.
Tunisian chile paste
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