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Preserved lemon quandary

Deborah R. Oct 2, 2013 08:53 AM

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.

  1. a
    alpidarkomama Oct 19, 2013 09:47 PM

    Great with roasted veggies. I also made a cucumber, tomato, sweet onion, vinegar, oil, salt, preserved lemon salsa that was GREAT on fish. Oh, yum. Last week I marinated green olives in garlic, preserved lemon, and thyme. Also delicious.

    1. d
      Dcfoodblog Oct 4, 2013 07:59 PM

      Add to a vegetarian quiche. I make a leek and asparagus tart that frequently has finely chopped preserved lemon in it. The flavor perks up without tasting sour.

      1 Reply
      1. re: Dcfoodblog
        hotoynoodle Oct 4, 2013 08:21 PM

        oh! what a great idea!!!! i make "egg-bake things" often. thanks!

      2. biggreenmatt Oct 4, 2013 07:03 AM

        I make my own and I adore them. Even the brine is useful when you're making something that needs a kick of salty-sour, like a dirty martini (they make amaaaaaazing dirty martinis, esp with gin) or a salad dressing.

        I use mine with meats, curries, diced and thrown into salads, grains, on hotdogs (sounds weird, but think of how naturally it goes on merguez, and it's only a little jump to a quality hot dog), lamb, you name it.

        Simplest way is to make a diced middle-eastern salad of cuke, tomato (seeded), parsley and red onion, add preserved lemon and all of a sudden the thing takes off.

        2 Replies
        1. re: biggreenmatt
          hotoynoodle Oct 4, 2013 07:15 AM

          i make my own too and they basically last forever in the fridge. great kitchen staple.

          1. re: biggreenmatt
            ndchef Oct 19, 2013 09:19 AM

            I would love to know more about how you make your dirty martinis with preserved lemon! Sounds great!

          2. m
            maestra Oct 3, 2013 06:18 PM

            1. Roasted cauliflower with smoked paprika, pine nuts, a teeny bit of garlic, and lots of preserved lemon. Also delicious with shrimp or squid.
            2. Use in blended dips/sauces instead of lemon juice. My current favorite is roasted eggplant, a dried guajillo chile or two, smoked paprika, cumin, coriander, olive oil, and preserved lemon. It blends up into a silky sauce or dip for my vegetables and rice. I recently did a green harissa and used preserved lemon for the acid. Same works for sauces/dips based on roasted red peppers.
            3. The cookbook "Plenty" has at least one use; I think it was a tomato, etc. saute finished with preserved lemon.

            1. r
              ratgirlagogo Oct 3, 2013 04:47 PM

              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.

              1. g
                GilaB Oct 2, 2013 11:19 AM

                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. drongo Oct 2, 2013 09:17 AM

                  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. jpr54_1 Oct 2, 2013 09:06 AM

                    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. hotoynoodle Oct 2, 2013 09:04 AM

                      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.

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