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.
Preserved Lemons
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.
Christine Neale says
This looks yummy…but living in Canada I have never seen a recipe using preserved lemons – can you post a link? Thanks for all your interesting items!
thingsforboys says
Great idea Christine, I’ve added some links at the bottom of the post.
Laura says
I’ve been meaning to make these for ages, must give them a try. Your instructions are great.