Email to Tammy McNiff      

Recipe Categories: tia's HOME PAGEAfghanCookery APPETIZERS Baking Beans BEVERAGES Bread BREAD BreadMachine BREAKFAST CakeMix Cakes CAKESandPIES CANDY CASSEROLES CentralEuropean Chocolate ChristmasGifts CondimentsJamsetc COOKIES CROCKPOT David DESSERTS DessertsHEALTHY FISHandSEAFOOD FrozenConvenience FRUIT Grains Health HolidayDishes IceboxCookies IceCream Indian Italian LOWFAT MakeAhead MEATS Mexican MezzeTapas Microwave MiddleEastern Muffins PASTA PASTRIES Pie POULTRY PRESSURECOOKER Quick RICE SALADandDRESSING SANDWICHES SAUCES SNACKS Snacks SoupsandStews SOUPSandSTEWS Spice_Blends Tapas Thai Vegan VEGETABLES VEGETARIAN Vietnamese

Parmesan, Preserved Lemon, and Thyme Waf




Source of Recipe


seriouseats.com


Recipe Link: http://www.seriouseats.com/recipes/2009/04/the-secret-ingredient-preserved-lemons-moroccan-recipes.html

List of Ingredients




2 tablespoons finely chopped preserved lemon (about 1/2 small preserved lemon)
1 cup grated Parmesan cheese
1 teaspoon chopped fresh thyme leaves

Recipe



1. Preheat the oven to 400°F.

2. Place the finely chopped preserved lemon pieces in a mesh strainer, and rinse very well. Dry on paper towels, and pat very dry.

3. Mix together the dry lemon pieces, the Parmesan, and the chopped fresh thyme leaves. On a Silpat- or parchment-lined baking sheet, heap little tablespoon mounds of the cheese mixture, leaving room for them to spread as they melt, and bake in the oven for 4 or 5 minutes, until golden. Allow to cool completely on the baking sheet, then lift off with a spatula and allow to rest on paper towels.