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Marinated fennel with preserved lemons from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 87) by Mark Bittman

  • bay leaves
  • ground coriander
  • fennel
  • garlic
  • onions
  • white wine vinegar
  • olive oil
  • preserved lemons
  • cumin seeds

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Notes about this recipe

  • Eat Your Books

    Can substitute artichoke hearts for fennel.

  • minerva on April 07, 2013

    Set this out as a meze item for a party. I was surprised by how quickly it disappeared. This keeps well in the fridge for quite a while.

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