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What else can I do with preserved lemons?

g
guerrilagourmet Mar 5, 2008 11:33 AM

I have a batch of preserved lemons (cut in half and packed in salt and spices) clogging up my pantry shelf. So far I've used them to punch up fish and shellfish dishes, but I'm getting bored. Do you have any creative ways to use preserved lemons?

  1. k
    katecm Mar 5, 2008 12:31 PM

    They go really well with meats, too. If you do a lamb and couscous, serve the lemons (I like to finely chop them first) to top the meat with. Also, lemon and beef is surprisingly nice. A tenderloin roast that is rubbed with a heavy garlic goes nicely with a parsley and minced preserved lemon confit.

    1. Tom P Mar 5, 2008 01:08 PM

      I use the juices that form in salad dressings, marinades, etc. My favorite way to roast a chicken, now, is to rub the insides and outside of a chicken with the juices, along with garlic, herbs and salt, and put a few of the lemons inside the cavity. Yum. And I love to chop up the lemons themselves and add them to couscous or salads made of grains and vegetables.

      1. heathermb Mar 5, 2008 01:35 PM

        I've chopped some up and added them to seafood risotto.

        2 Replies
        1. re: heathermb
          onefineleo Mar 5, 2008 02:04 PM

          My second batch is now ready......six weeks in the fridge. Here's my question: I didn't sterilize the jar this time. I just washed it really well in hot, soapy water. Do you think I have anything to worry about?

          1. re: onefineleo
            k
            Kagey Mar 6, 2008 03:46 AM

            You should be fine, as long as you used plenty of salt. Between the salt and the acidity, it will be pretty safe. I usually wash really well in hot soapy water, and I don't put the pickle in the fridge until after I open it--after a month!

        2. g
          guerrilagourmet Mar 5, 2008 03:07 PM

          Wow, that all sounds great. Maybe I'll make up a lamb tagine...

          1. sixelagogo Mar 6, 2008 02:50 AM

            i used to work at a restaurant that made charmoula all the time...it's a morrocan mixture of parsley, cilantro, cumin, and preserved lemon. It goes exceptionally well with shrimp and lamb and I've used it as a spread on sandwhiches by itself and with a little mayo.

            We would make it in large batches and, like pesto, store it with a coating of olive oil on top to prevent browing. A quick check of epicurious led to the recipe below. If you did make the recipe and plan to keep it in the fridge, i would advise leaving out the lemon juice, as this browns herbs; Instead, put in preserved lemon and add a squirt of lemon juice to it when you use it.

            Charmoula from Bon Apetit
            1 tablespoon cumin seeds
            1 garlic clove, minced
            1 1/4 cups finely chopped fresh cilantro
            1/2 cup finely chopped fresh Italian parsley
            2 teaspoons fresh lemon juice
            1 1/2 teaspoons paprika
            1/8 teaspoon cayenne pepper
            1/2 cup plus 2 tablespoons extra-virgin olive oil

            toast cumin in dry pan; Transfer to mortar. Add garlic; pound with pestle until paste forms. Transfer to bowl. Mix in cilantro and next 4 ingredients. Stir in olive oil. Season with salt and pepper.

            http://www.epicurious.com/recipes/foo...

            1 Reply
            1. re: sixelagogo
              g
              guerrilagourmet Mar 7, 2008 09:10 AM

              That looks pretty cool...

            2. s
              Springhaze2 Mar 7, 2008 09:35 AM

              There are lots of tagine recipes that are great with preserved lemons. Or you could send some to me!

              1. s
                shivani Mar 7, 2008 01:28 PM

                there's a recipe on the magazine part of the site for a celery, fennel and parsley salad with preserved lemons.

                1. meatn3 Mar 8, 2008 08:42 PM

                  Your thread got me thinking about my jar of lemons. Made up a dish tonight - it was excellent! Wash & trim asparagus. Place in a baking dish. Mince a preserved lemon (rind & inner mush) place in a bowl. Add freshly ground pepper & a good olive oil, stir. Pour over asparagus & roll the spears around til well covered. Let marinate for 1/2 hr. or so. Roast at 450 for maybe 12 min., removing from oven & turning several times. This was great hot & at room temp. This is going on the rotation as a quick side for company - can prep well ahead & have it ready fast. Make more than you think you will need. I made enough for 4 (was planning on leftovers) and 2 of us devoured it.

                  My lemons have a bit of salt - didn't rinse them. It ended up being just right in the finished dish. Served with lamb chops, garlic mashed potatoes & broiled tomatoes.

                  1 Reply
                  1. re: meatn3
                    g
                    guerrilagourmet Mar 12, 2008 10:56 AM

                    I make something like that with regular lemons all the time. I've never even thought of using the preserved lemons.

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