Preserved Lemons are well-known in Morocco and used there very often. In the old days pickling was an affordable method of preserving lemons for use after the season. The earliest recorded recipe was from an 1824 cook book. They are often used in Indian and North African cuisine.
I use the lemons a lot in chicken dishes (not just in the tagine)
Preserved Lemons can also be used with fish dishes. I like to pickle the larger organic lemons as they can have really thick skin, I like to make sure I have the thickest, chunkier skin possible! However, it’s also good to cut some slices thin and put spice on them and keep them in a jar for a short time.
I always like to put my Preserved Lemons in beautiful jars and give them as presents at Christmas or other special occasions.
You can add them in salads or just have them on their own as an appetizer.
I often mix them with olives and have a drizzle of olive oil over them. I serve them on a nice colourful Mediterranean dish to show off – they’re almost like art!
Now let me show you how to make them – it’s really easy: