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Recipe Summary

Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Squeeze lemons, reserving 1/2 cup juice.

  • 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.

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

Source

Chef Allen's, North Miami Beach, Florida

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