These beauties are one of a kind, with a lot of character and they are very useful to spice up a dish that is missing character. I like putting them in salads, rice dishes and with lentils. I've also experimented adding them in bread, hummus and with pasta.
Preserved lemons originates from Morocco where they are used to spice up dishes like stews and salads and you also find them in North African cuisine and Indian, the indian style is usually spiced with curry. As these lemons are only preserved in their own juice together with salt, it will give you a bitter and salty flavor, perfect to balance a dish that needs a little bitterness to lift up the other flavors.
There is not a lot of ingredients or tools needed to make these lemons. It's important that you use organic lemons since you will be eating the peel.
Salad with Preserved Lemons
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