Ingredients :

• Hulled yellow millet — Found in health food stores or the organic section of supermarkets. Yellow millet is milder than dark golden millet — less bitter, with a finer texture. Rinse it quickly under cold water before cooking; no soaking needed: it cooks in exactly 15 minutes.
• Salt-preserved lemons — This is the key ingredient, and it should not be confused with sugar-preserved lemons used in pastry. Look for salt-preserved lemons in Middle Eastern groceries or the canned goods aisle. Mince them very finely, skin included. The white inner pulp is often very salty — taste before adjusting the salt in the dish.
• Toasted hazelnuts — If you buy them raw, toast them yourself in a dry pan over medium heat for 3-4 minutes, stirring constantly. They are ready when the skin cracks and they smell like warm praline. Chop them coarsely — irregular pieces, not powder, otherwise you lose all the crunch.
• Raisins — Zante currants (small, black, slightly tart) are perfect here. If yours are dry and hard, let them soak for 10 minutes directly in the lemon juice before assembling: they plump up, soak in the flavor, and become much more interesting.