Description

Preserved lemons are common in the cuisines of North Africa and the Indian subcontinent to add flavour to a variety of dishes – everything from meats to salads, stews and sauces. Whole Moroccan lemons are pickled in a brine of water, lemon juice, and salt; which is an affordable and practical method of preserving lemons for use long after their season and far away from where they are grown.  They add an intense, concentrated lemon flavour to many dishes, without all the sour tartness traditionally associated with lemons. The pulp of preserved lemons can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued.

Can be used in lamb or beef tagines, salads, lemon confit for broiled fish, or the all time favourite of chicken with preserved lemon and olives!