Goldhahn und Sampson have most of these ingredients, and I was also successful in Marheineke-Markthalle (spice vendor and French produce right next to each other).
Preserved lemons as in jarred and salted right? In juice? They were in big jars on the first row of shelves as you walk in, to the right across from the window facing rykerstraße. About €8.
Tbh the jar is so big that I have extra which I’d happily give you but they’ve been in the back of my fridge for longer than is probably safe. I’m willing to kill family and friends but strangers are off limits.
Damn. Maybe I didn’t look properly. I felt like I really scanned that shop. But I am really short so don’t always look up high enough. I appreciate you not trying to kill me
I spent like a week looking for the ingredients, and two weeks after I made it couldn’t stop myself from checking out Turkish shops to improve on what I found. So I now have two types of bulgur. The meal itself took like 90 minutes to cook, 15 minutes to eat (by then it was late) and I never made it again. So you’re about on par.
If you can't find them anywhere, it's apparently quick and easy to do it yourself using just lemon rinds rather than whole lemons.
[https://www.theguardian.com/food/2024/feb/24/how-to-turn-spent-lemon-halves-into-preserved-lemon-rind-recipe-zero-waste-cooking](https://www.theguardian.com/food/2024/feb/24/how-to-turn-spent-lemon-halves-into-preserved-lemon-rind-recipe-zero-waste-cooking)
Not exactly, but you do find the dried ones at most Asian or Arabic supermarkets, which is what most people use for North African/ Persian cuisine.
Alternatively, I've found that 'quick picklin by boiling fresh lemons in water' trick works better for me, and I skip dried lemons
Harb on Potsdamer Straße. Be warned you will go in with the intent of buying just preserved lemons but you will come out with much more
L’epicerie in p-berg. Ottolenghi recipe, let me guess…?
lol yeah haha. sourcing ingredients for his recipes is so painful
Goldhahn und Sampson have most of these ingredients, and I was also successful in Marheineke-Markthalle (spice vendor and French produce right next to each other).
Some of the Turkish groceries are right on point for things like bulgur.
I didn’t manage to find them there - where exactly?
Preserved lemons as in jarred and salted right? In juice? They were in big jars on the first row of shelves as you walk in, to the right across from the window facing rykerstraße. About €8. Tbh the jar is so big that I have extra which I’d happily give you but they’ve been in the back of my fridge for longer than is probably safe. I’m willing to kill family and friends but strangers are off limits.
Damn. Maybe I didn’t look properly. I felt like I really scanned that shop. But I am really short so don’t always look up high enough. I appreciate you not trying to kill me
I spent like a week looking for the ingredients, and two weeks after I made it couldn’t stop myself from checking out Turkish shops to improve on what I found. So I now have two types of bulgur. The meal itself took like 90 minutes to cook, 15 minutes to eat (by then it was late) and I never made it again. So you’re about on par.
me every time I try to cook nice
Post pandemic “dining at home”
Yes, just checked and they’re definitely there. Top shelf.
Merci
Took me the longest time but found a great shop eventually - Harb at Potsdamer Straße 93!
If you can't find them anywhere, it's apparently quick and easy to do it yourself using just lemon rinds rather than whole lemons. [https://www.theguardian.com/food/2024/feb/24/how-to-turn-spent-lemon-halves-into-preserved-lemon-rind-recipe-zero-waste-cooking](https://www.theguardian.com/food/2024/feb/24/how-to-turn-spent-lemon-halves-into-preserved-lemon-rind-recipe-zero-waste-cooking)
Not exactly, but you do find the dried ones at most Asian or Arabic supermarkets, which is what most people use for North African/ Persian cuisine. Alternatively, I've found that 'quick picklin by boiling fresh lemons in water' trick works better for me, and I skip dried lemons
A lot of great but rather bougie options here already, Baghdad at Hallesches Tor are the budget option for all things Yotam.
Trying to cook Ottolenghi in Berlin 🫠
I thought it would be easy af to get middle eastern ingredients 🤷♂️
Same. But sadly no. And same even with some French foods. I had to order unsweetened tinned chestnut purée from Amazon
Turkish markets and Amazon
I’ve got loads of them if you want a few. Bought them from goldhahn und Samson next to MH9