Yield
3 cups

How to Make It

Step 1

Peel lemons with a vegetable peeler; cut rind into thin strips, and place in a saucepan. Add water to cover; bring to a boil. Reduce heat; simmer 5 minutes. Drain and cool.

Step 2

Squeeze lemons, reserving 1/2 cup juice.

Step 3

Cook coriander and pine nuts in a heavy skillet over low heat, stirring constantly, until lightly browned. Stir in lemon rind, reserved lemon juice, and oil; cook, stirring often, 2 minutes.

Step 4

Combine dates and onion in a bowl; stir in lemon mixture. Let stand 30 minutes.

Chef Allen's, North Miami Beach, Florida

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