My mother has always cooked fantastic authentic Moroccan dishes all my life. As I learned how to cook, I realized there was one ingredient in these dishes that truly stood out: preserved lemons. It's got an unusual lemony taste that can't be substituted. The flavours really strike all your senses. We use it to cook with our meats, as a depth to our salad dressings, or just put a bit on the sides of our dishes as a type of chutney. A good jar of preserved lemons could cost you $15 to $30 at the shops. Skip it and make your own.
Ingredients:
Steps:
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If anyone is looking for a good recipe to use these in, here is my Moroccan Tagine:
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This is great, Toosa; thanks for posting! When using the lemons, do you just treat them as if they're fresh? Squeeze juice where needed, make zest and so forth?
Hi Rose Anne! You can use the inside, the outside, everything! I personally love the bitter sweet oddity that is the outside (and so do Moroccans, apparently) so I use it all.
Thank you, Ma'am. I'll look forward to the next recipe!
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