Preserved Lemons

Submerging the lemons completely in juice prevents exposure to air, which can cause spoilage or mold growth. The salty, acidic environment is what helps them ferment and preserve safely. If your lemons aren’t releasing enough juice, top up with extra freshly-squeezed lemon juice to ensure everything is covered.

To use preserved lemons, simply rinse off the salty brine, then scoop out and discard the flesh (unless the recipe says otherwise). The peel is the part you’ll want to chop finely and add to salads, grain bowls, tagines, soups and stews, dressings and sauces, or even roasted vegetables. The flavor is intensely citrusy and salty, so start with a little and add more to taste.

Bay leaves, peppercorns, allspice, cinnamon sticks, chili, and cloves are all classic additions – but feel free to tailor the blend to your taste. Coriander seeds, cardamom pods, or even star anise can add a special touch. Use a light hand, since the lemons themselves are the star of the show!