Preserved lemons are used in a lot of Middle Eastern recipes. If you’ve ever tried buying them, they can be tricky to find and then when you do find them, the price can give you a shock! I’m not sure why they’re expensive because they’re very easy to make and keep for at least a year. Just make sure you remember that they need to be made about a month in advance.
I think it’s best to use home grown lemons, because they’re usually organic and not waxed. Either way, give them a good scrub before using to remove and grit or wax. I love to slice the rind into tagines and lamb salads. You can find links to some recipes using Preserved Lemon at the bottom of the post.
A few coriander seeds, black peppercorns, cloves, a bay leaf, a cinnamon stick – Optional
Recipes using Preserved Lemon:
– Moroccan Chicken with Olives – Simply Recipes
– Couscous Salad – Jamie Oliver
– Grilled Salmon – Simply Recipes
– Lamb and Apricot Tagine
– When making hommus, a piece of preserved lemon can be added to make Lemon Hommus.
– I also think a curl of the rind would go great in a Martini, but I haven’t tried it yet.