A steaming bowl of lamb harira brings deep comfort straight to your table. Tender pieces of browned lamb simmer alongside chickpeas and broad beans in a savory bone broth infused with fragrant saffron and sweet paprika. Freshly chopped parsley, cilantro, and bright lemon juice balance the velvety texture, while fine vermicelli turns every spoonful into a complete meal that warms you completely through on chilly evenings.

This is a tasty perfumed Sharbat often served in Moroccan cuisine. For this recipe, you can substitute Orange Water for the Rose Water.

For this recipe, you can substitute your favorite firm-fleshed filleted white fish for the Scrod.

These Preserved Lemons will keep up to a year in the refrigerator. The brine can be reused two or three times over the year, simply add more lemons.