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Mar 5, 2008 11:33 AM

What else can I do with preserved lemons?

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?

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

        2 Replies
        1. re: heathermb

          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

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

          1. i used to work at a restaurant that made charmoula all the'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.


            1 Reply