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Preserved lemon quandary

Hello -- I impulsively bought a preserved lemon, and am now trying to figure out what to do with it. Anybody have any ideas for a relatively simple recipe I could use it in? A vegetarian preparation would be nice, but I'm also open to meat. Just not looking to try to create an elaborate Moroccan feast. Thanks.

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  1. little bits in a parsley and roasted red pepper salad.

    little bits over an olive tapenade.

    whizzed in a food pro with mayo as a coating for baked chicken or salmon.

    1. The BBQ Bible has a tasty preserved lemon harissa using tomatoes, jalapeno, paprika cumin.

      Cook this Now by Melissa Clark has a simply dish -sauteed scallops with tomatoes and preserved lemon.

      1. Just yesterday, I made the "Spiced Quinoa-Stuffed Bell Peppers" from Aida Mollenkamp's "Keys to the Kitchen". It includes 1/4 preserved lemon, and was very tasty. Unfortunately, I don't have a link to the recipe.

        1. I like incorporating minced preserved lemon peel in vinaigrettes.

          For a more elaborate, vegetarian dish, Deborah Madison's green lentils with roasted beets and preserved lemons is delicious: http://www.nytimes.com/recipes/7701/g...

          1. You can use it in most recipes in which you would use a lemon. In general they are somewhat more intense, so you use less. And in terms of "help! what do I do with it???" Relax - it is preserved. It will keep for a while - that is one of its great advantages. When you need a lemon and you don't have a fresh one - why, there is your preserved lemon, all ready to go. I think you will find it incredibly useful in your cooking, much like canned tomatoes are useful.