Not sure if there is an proper name, had it in Israel but have seen it (or similar variations) in Moroccan restaurants (in the US). Comprised of primarily dice
I'm making black-eyed peas. They've been washed, boiled for 2 minutes, set for 1 hour. Now I'm cooking them stovetop on low after bringing to a boil. The spice
One ingredient that I enjoy using is Moroccan preserved lemons, which are lemons that have been packed in salt. However, I don't always get around to making my