HOME > Chowhound > Home Cooking >


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.

  1. Click to Upload a photo (10 MB limit)
  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.

            1. 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. 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

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

                  1. re: biggreenmatt

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

                  2. 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

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

                    2. 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.