Preserved Lemons

Preserved lemons are a cornerstone of North African cuisine, and once you've tried them, you'll wonder how you ever cooked without them.

Simple Preservation

The process couldn't be easier: quarter lemons, pack them in salt, and wait. In about a month, you'll have tangy, salty, intensely lemony treasures that transform any dish.

Using Preserved Lemons

The rind is the star – discard the pulp or use it sparingly. Finely dice the rind and add it to tagines, grain salads, roasted vegetables, or pasta. A little goes a long way.

Beyond Traditional Uses

Try blending preserved lemon into vinaigrettes, mixing it into butter for fish, or adding it to braised meats. The possibilities are endless once you start experimenting.