Preserved Lemons

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Preparation info

  • Makes

    6

    • Difficulty

      Easy

Appears in

Modern Mediterranean

Modern Mediterranean

By Melia Marden

Published 2013

  • About

Preserved lemons are essential to Moroccan cooking. They’re earthy and salty, with a slightly pickled taste and a mellower acidity than fresh lemons. Add them to braised meats or stews to enrich the flavor, or dice the peel and quickly sauté it with fresh vegetables for a simple but exotic side dish. For a long time I was resistant to making my own, out of sheer impatience—you have to wait for a few weeks for them to be ready–but once we started making them at the restaurant, I realized how easy the process truly is and I felt a little foolish for having bought them for all those years. A little goes a long way, so if you make a batch when you have some extra time (or lemons) on your hands, you’ll reap the rewards for months. I’ve given a bare-bones recipe because I think the lemons hold their own, but feel free to experiment and mix in a few spices at the last stage; a pinch of peppercorns, a few strands of saffron, or a cinnamon stick can be nice additions.