4

There's probably not much difference. There is a fair amount of variation in preparation methods for Vietnamese preserved limes and lemons (chanh muối). The Garden Betty recipe you linked is probably the most common technique - soaking nearly-quartered lemons in heavily salted water for a few weeks - but that may not be the same method used for the $3 jar ...


2

I cannot seem to find references to a Moroccan dish named "Souk". Rather, souk is the Arabic word for bazaar or marketplace. Perhaps it refers to the sellers of your spice mix and not a dish to use it in? I will assume you have your hands on a typical Moroccan spice blend such as ras el hanout. In any case, to get the best flavor out of your spices, you ...


2

Greek or Turkish shepherds salad is the most common name by folks who aren't Jewish in my area. As its a pan Mediterranean salad I suspect folks call it whatever region of that area they are closest to.


1

In Morocco, this is a very common salad, it's usually made from diced cucumbers, tomato, and parsley to which a vinaigrette is added, some people add finely chopped onions. Variations include mint, and the vinaigrette is sometimes made with salt, pepper and paprika or cumin also. http://moroccanfood.about.com/od/saladsandsidedishes/r/...


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