Preserved Lemons
Preserved lemons are a classic Moroccan condiment. The unique and wonderfully intense flavor of the lemon skins ‘pickled’ in salt are an indispensable ingredient in North African dishes. I use it tagines, vegetable dishes, salads and anywhere else I want a sudden explosion of something curiously lemony.
The unique pickled taste, aroma and special silken texture cannot be duplicated with fresh lemons or lime juice, so don’t go looking for shortcuts.
It’s a benefit to select lemons with fragrant skins – something like the famous Sorrento lemon from Italy. Of course, other quality lemons from Greece, Sicily, Florida or California
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Preserved lemons are a classic Moroccan condiment. The unique and wonderfully intense flavor of the lemon skins ‘pickled’ in salt are an indispensable ingredient in North African dishes. I use it tagines, vegetable dishes, salads and anywhere else I want a sudden explosion of something curiously lemony.
The unique pickled taste, aroma and special silken texture cannot be duplicated with fresh lemons or lime juice, so don’t go looking for shortcuts.
It’s a benefit to select lemons with fragrant skins – something like the famous Sorrento lemon from Italy. Of course, other quality lemons from Greece, Sicily, Florida or California (to name a few locations) can also be used.
Difficulty: simple
Yield: one-liter jar with 3 whole lemons