Lemons are truly awesome.
Lemons can do anything.
Lemons are magic.
Well, maybe not really…
…but lemons do add a bit of zip, zing, and character to just about anything and everything ~ that seems somewhat magical to me.
What about preserved lemons?
Have you tried them yet?
How do you use them?
~ in just about anything and everything ~
Preserved lemons are one of the indispensable ingredients of Moroccan and North African cooking, used in fragrant lamb and vegetable tagines, and just about everything! Their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice, despite what some may believe. In Morocco, they are made with a mixture of fragrant-skinned doqq and tart boussera lemons, but excellent luck comes also from Meyer lemons or organic limonettes.
Some recipes have a slightly different procedure for pickling, which involves the use of olive oil and optional herbs (in the manner of Safi).
The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. The flavor is mildly tart but intensely lemony.
So how are these amazing, magical, and valuable gems created?
Click on the photo below, the YouTube screen, or the simple link – they will all take you there.