This Tunisian preserve is made by finely julienning bitter orange peel, briefly boiling it to reduce its bitterness, and simmering it in sweetened water until glossy. The knife work and syrup consistency take care and skill.
Boil the finely julienned bitter orange peel in water with a pinch of baking soda for 10 minutes, then drain. This helps reduce the bitterness.
Cook the drained peel in a pot with the sugar and lemon juice for 20 minutes, until the syrup is glossy and sticky.
Transfer the preserves to a clean jar while hot. Let cool for 10 minutes before closing the lid.
Cut the peel into very thin julienne strips; thicker pieces may retain their bitterness. To check the syrup, drop some onto a cold plate and test it with your finger.
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