other uses for preserved lemons?

I'm just nuts about them!
So far I've made the Moroccan chicken/lemon/olive tagine and also a chickpea ragout with them. What else should I do?

Thanks!

[wurstle]

stupid question about preserved lemons. we bought some pre-made in a jar at Fairway recently. are you supposed to wash off the brine or eat them right out of the jar? they were VERY salty, so I'm guessing you wash them off but want to be sure.

[cheryl_h]

I rinse them off lightly.

[dml]

as with anything that salty (salted capers, bacalao, some olives, chinese preserved vegetables, etc) you can rinse/soak it until to reduce the saltiness to a more desirable level, with the caveat that doing so also dimishes flavor somewhat. I usually use my lemons straight, but I like food salty.

Compound butter with herbs - I use dill and parsley and a touch of garlic. You can form it into a log and keep in the freezer and cut off a lump to use on broiled fish, or chicken, or baked potato, or?

I have a cookbook that suggests pureeing them and then making a salad dressing.

It makes a great salsa cubed up with cucumber and sweet onion and tossed with some chopped parsley and basil. Serve atop grilled fish or chicken.

Aaron, I have a Meyer lemon bush and your salsa has my mouth watering. Have you ever used Meyer lemons? If so, any changes? Usually I make preserved lemons from the Lisbon variety but these Meyers are begging to be used.
Thanks

Meyers make a fantastic preserved lemon. Meyer lemon is similar to the original lemon strains.

I also have a Meyer lemon tree and always use same to make my preserved lemons. They turn out magnificently.

I also use them (sorry if this is repet. because I've posted this before) in cioppino and any other kind of bouillebaisse-type soups - just chop some up and dump em in.

Paula Wolfert has a delicious salad of olives and preserved lemons which I'll post if wanted.

That sounds delicious, I'd love to try that...

Here's Paula Wolfert's recipe

1 1/2 cups Morrocan "midway" or ripe olives (NOTE - I've tried this with Kalamata and French black olives and it's been great)

1 garlic clove

coarse salt

6 leafy sprigs of coriander

1 sprig leafy parsley

1 teaspoon sweet paprika

1/4 tsp cayenne pepper

1/2 tsp fine ground cumin

1 1/2 Tbsp fruity olive oil

2 Tbsp fresh lemon juice

1/4 preserved lemon rind cut into thin slivers (I always use a half a lemon rind and sometimes more.

Crush garlic and mix with salt. Roughly chop herbs and add to garlic and crush until pasty. Add spices, oil and lemon juice and pour over olives, mixing well. Let stand for 2 or 3 hours before serving. Garnish with the lemon slivers.
NOTE - I have made it also where I put the lemon slivers in with the olives and let the whole thing marinate.

I haven't used Meyer Lemons to do preserved lemons, but many people on this board have with great results. I'm sure it would be great in the salsa as well.

My former MIL (Moroccan) made a stuffing for whole fish (use a mild white fish) out of preserved lemons, cilantro, Italian parsley, onions, tomatoes, tumeric, cumin, and harissa, all chopped together. You can also do this with layers of fish filets. I've used the same for stuffing a roasting chicken.

I also add chopped preserved lemons to stews and soups, as the mood dictates.