Preserving lemons is one of those projects that makes me so, so happy. It’s really easy to do, and you end up with bright, salty, acidic lemon that you can add as a secret ingredient to your dishes for months to come.
But what dishes, exactly? Preserved lemons are a slam dunk in Moroccan food. You can’t go wrong with a classic chicken tagine, especially. But they’re also a great addition to salad dressings, roasted vegetables, as a relish on fish or lamb chops, and in pasta or grain salads. Or make these delicious seared lamb chops with lemon & tahini sauce.
Just a note when cooking with preserved lemons: they’re pretty salty! So season your dish accordingly by holding back a bit of the salt you would normally add.
One year ago: sweet & spicy and easy to make, honey glazed salmon is the perfect weeknight meal.