Are you looking for a simple yet effective way to step up your cooking game? The answer is simpler than you think. With their rich salty, sour, and umami flavor, preserved lemons can elevate each meal, from salad dressing to soup and meats. Here’s everything you need to know about them and how to add them to your favorite recipes!
What Are Preserved Lemons?
Preserved lemons originate from North Africa as they’re a key ingredient in Moroccan and other North African cuisines. They’re also widely used in the Mediterranean and across the Middle East. To make them, lemons are normally quartered and packed in jars, and each wedge is covered in kosher salt. The jar is then brined in a solution of salt water, lemon juice, and aromatics like cinnamon sticks or peppercorns. The jars are then left to ferment for at least three weeks before they’re good to use. Once opened, a jar of preserved lemons can keep up to a year if stored in the refrigerator.
Which Parts Should Be Used?
Once you have your hands on a jar of preserved lemons, you might start to wonder which parts you should use and what, if anything, should be discarded. Since the brine is quite salty, it’s best to give them a short rinse to remove any excess salt. But don’t worry – doing that won’t remove any of their flavors.
Usually, you can use both the rind and pulp together for salads, tagines, roasted meat and veggies, and stews. For sauces, batters, vinaigrettes, dips, marinades, and drinks, it’s best to blend the rind and pulp in a food processor to get a smooth texture.
Cooking With Preserved Lemons 101
The peel and rind are where the most citrusy flavor is, which makes it perfect for dishes that need an extra kick of freshness. A finely minced peel is perfect for vinaigrettes, dressings, and roasted fish, as well as for creating a delicious citrusy finish to pesto, chimichurri, or aioli. Finely minced preserved lemon peels are terrific toast toppers and a mouthwatering addition to yogurts and dips. Add chopped preserved lemons to roasted chicken, and you’ll be amazed at what a great flavor they’ll bring.
Even though most recipes call for discarding the pulp, you can still use it, as long as you are mindful that it’s saltier than the rind. If you’re looking to add an extra punch to your slow-cook recipes, you can use the pulp only by mashing it directly into the stew, soup, or whatever it is you’re cooking. Generally, preserved lemons are perfect for proteins with higher levels of saturated fat as they help to lift their overall flavor and balance out their richness.