Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
3 tablespoons extra virgin olive oil1 yellow onion, minced2 cups dry yellow split peas, picked over 1 tablespoon turmeric1 clove garlic, mincedPinch red pepper flakes¼ cup preserved lemon rind, chopped1 tablespoon preserved lemon juice1 tablespoon freshly squeezed lemon juice1/4 cup chopped fresh flat-leaf parsley leaves3 tablespoons capers, soaked in a few changes of lukewarm water for 30 minutes, drained, chopped2 teaspoons kosher saltExtra virgin olive oil as a garnishDiced preserved lemon as a garnishCrusty bread of pita chips
Warm the olive oil in a large saucepan over medium heat until it ripples. Add the onions and cook until soft and translucent, 7 minutes. Add the split peas, cover with water by 4 inches and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Add the turmeric and simmer, stirring occasionally until the peas are soft and almost dry, about 30 minutes. If the peas need additional water, add occasionally, ¼ cup at a time. Place in a mixing bowl and let cool.
Add the garlic, crushed red pepper flakes, preserved lemon rind, preserved lemon juice, lemon juice, parsley, capers and salt. Mix well with a wooden spoon.
Place on a serving plate, make a shallow well in the center and drizzle olive oil into the center. Garnish with diced preserved lemons. Serve with pita chips or crusty bread.
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