How To Make Preserved Lemons A Moroccan And Middle Eastern Speciality

Unlock one of the secrets of Moroccan and Middle Eastern cuisine and discover how preserved lemons transform a dish into something indescribably exquisite!

If you’re a fan of Moroccan and Middle Eastern cooking you’ve probably had the experience of thumbing through recipes, drooling all the while, earmarking the ones you particularly like, only to then scan through the ingredients and see the words:  “Preserved Lemons”.  Your heart sinks for a moment as you realize you’re sorely lacking this crucial ingredient (and simultaneously wondering, what the heck is a “preserved lemon” anyway??)  And so with disappointment you un-earmark that page and move on to the next recipe.

DON’T let that scenario stop you again!

Preserved lemons are so easy and quick to make, last practically forever, and will enhance your dishes like nothing you’ve ever tasted.  If you’re willing to take a few minutes of your time to make these preserved lemons, you’ll be able to reap your lemony harvest throughout the rest of the year.

Okay, so first things first.  What are preserved lemons?  They’re lemons that have been pickled in salt and their own juices and left to sit for a month before using.

Preserved lemons will transform your dish from something good into something amazing.  Think about how much you love things flavored with lemon.  Preserved lemons are lemons on steroids.  They add an intense, concentrated lemon flavor to the dish without all the sour tartness.  The preserving process tempers the tartness while accentuating the lemon flavor.  Mildly tart but intensely lemony.  See, I told you.  Don’t think twice next time about leaving out this touch of heaven.

Preserved lemons are used throughout Morocco, the Middle East and in certain areas of India to add flavor to a variety of dishes – everything from meats to salads, stews and sauces.  And really, your imagination is the limit to how they can be used and enjoyed.

Here are a few more ideas:

Salad Dressings.  Blend some preserved lemon into it and that dressing will love you forever.  

Fish.  Seafood and lemons are soul mates.  Now think about relationship seafood and preserved lemons can form.  Till never do us part.  Whip up a lovely marinade for your fish with some finely diced or blended preserved lemon or add it to your sauce to drizzle over your fish.  

Healthy Grain Dishes and Salads.  Think nutty roasted barley or quinoa tossed with vegetables and tiny bits of preserved lemon with a tasty vinaigrette.  Or how about a preserved lemon risotto or pilaf?  Now you’re talking.  

Pasta.  Buttery pasta tossed with a creamy preserved lemon sauce?  Commmme to mama!  

Dips.  Try adding some preserved lemon to your hummus next time.  Or to your baba ganoush. 

Salsas.  Next time you make your famous mango/pineapple/however-you-make-it salsa, add some diced preserved lemon to it.  Life never was so good.

How To Make 
Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.

How To Use 
To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.