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Aug 25, 2006 01:54 AM

Creative used for Preserved Lemons?

I just made a bunch of Moroccan style preserved lemons. What should I do make them once they are cured?

Obviously good for tagines, but what else?

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  1. Try adding them to a ceviche like seafood preparation. They can take the place of capers in a med style preparation.

    1. I make a preserved lemon relish that is good with roast chicken, grilled fish, vegetables, etc.

      Finely chop about the equivalent of one whole preserved lemon. Add finely chopped parsley, coriander leaves, dill, and green onion --- about 1/3 cup total of chopped herbs, in whatever proportion you prefer. You can also omit whatever herbs you don't have on hand--these are just the ones I like. Add a tablespoon or two of good olive oil, a quarter teaspoon each of sweet paprika and toasted ground cumin. Let sit for about 15 minutes to give the flavors a chance to blend.

      4 Replies
      1. re: La Dolce Vita

        Please tell me about toasting ground cumin. I tried toasting cumin seeds the other day and it didn't seem to make enough difference to be worth the bother. Do you toast the cumin already ground? In a frying pan?

        1. re: Fuffy

          Personally, I love the nutty flavor of toasted cumin, which is why I take the time if I can. If you can't perceive a difference,though, it may not be worth it for you.

          I have a very small, 6-inch cast-iron frying pan I use to toast cumin. I've toasted both whole seeds and ground, the process is the same. I also use this method for toasting sesame seeds.

          Put the spice into the pan, and turn on the heat. Frequently stir it around so it doesn't scorch. Watch it carefully. Do not leave the kitchen, because it will go from being nicely toasted to burned beyond hope in less time than you'll expect. You know it's done when it is fragrant and has become more golden. Good luck!

          1. re: La Dolce Vita

            Many Thanks La Dolce Vita, I'll try again.

        2. re: La Dolce Vita

          This sounds SO GOOD. Wow. Great idea.

        3. There is a Paula Wolfert (I believe) salad of tomatoes, red peppers and chopped preserved lemons.Possibly herbs as well, I can't remember.

          1. Thank god for this post. I thought I would never use them up.
            I used them in my taboulli salad which made a nice addition.

            1. lemon and green peppercorn buerre blanc.