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Bought preserved lemons, what would you use them for?

v
vvv03 May 25, 2012 03:16 PM

I got carried away at Kalustyan's today, as I am wont to do on every visit, and bought a jar of preserved lemons. I had had a quinoa salad that had them in there at a party (but didn't get the recipe. Natch.) I know it's heavily used in Moroccan cuisine. What do you do with your preserved lemons? Any recipes would also be appreciated.

  1. todao May 25, 2012 03:19 PM

    Here, IMO, is a winner:

    http://simplyrecipes.com/recipes/moroccan_chicken_with_lemon_and_olives/

    Then again, on the veggie side:

    http://whatscookingamerica.net/KarenC...

    1. weezieduzzit May 25, 2012 03:20 PM

      In addition to tagines and other Moroccan dishes I use it in lots of places where I would use both salt and lemons- chicken dishes, salads, slivered and sprinkled over fish, sauteed with green beans (yum!) and in compound butters.

      They are extremely easy to make, too.

      1. w
        will47 May 25, 2012 04:53 PM

        It pairs well with any dark greens like kale or chard. Great finely chopped in a raw kale salad, or sautéed with chard or other greens (as mentioned above).

        We've used it in pasta dishes a time or two.

        1. s
          Spot May 25, 2012 05:19 PM

          We make them and use them all the time -- whenever a dish needs a little extra acid. Lately, I've been really noticing recipes and restaurants not quite getting that pitch-perfect hit of something a bit acidic (vinegar, lemon, lime, preserved lemon, etc.) that brighten and lighten dishes just before serving. More anon when I do my Seattle trip report....

          1. s
            sedimental May 25, 2012 05:49 PM

            Cous Cous.

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