IDEAS! Try adding preserved lemon rind to vegetable stir frys, to tuna salad, or to a frittata. Use preserved lemon pulp to baste seafood, lamb, or chicken; add a little to your vinaigrette for extra tang.
Here is one of my FAVORITE ways to use preserved lemons.
11 responses so far ↓
1 Tiffany // Nov 18, 2008 at 2:30 pm
Hi Kitty;
I totally enjoyed your class at Rancho La Puerta on 9/27. My first batch of preserved lemons is almost ready but I had a question - when they’re ready to transfer to the fridge should I keep them in the jar or transfer to a different container? Also, do they need to be rinsed prior to use? Looking forward to making my own Moraccan dishes. Hope to have another opportunity to cook with you!
Tiffany
2 kitty // Nov 22, 2008 at 5:54 pm
Thanks, Tiffany. When the lemons are ready–the rind is soft enough to be poked with a fork–and the juices turn to a jam like consistency, then you can put the jar in the fridge. Doing so before the lemons are preserved stops the process and the rind will be tough. I usually don’t rinse my lemons before uses–thus, I don’t have to use salt in my dish.
Let me know what happens!
KM
3 kitty // Dec 6, 2008 at 2:47 pm
Kitty’s Seasonal Cooking tips:
This is a family favorite:
Give your holiday bird a Moroccan twist!
Baste your turkey inside and out with preserved lemon pulp. The salty tang of preserved lemons adds a mouth-watering dimension to a celebratory roast, whether lamb, beef, turkey, or chicken.
Tell me what you think!
Kitty
4 donnabean // Jun 10, 2009 at 3:39 pm
Why have my preserved meyer lemons turned dark brown? They are only 4 mos. old.
Donna
5 mooramerican // Aug 20, 2009 at 10:45 pm
I usually use preserved lemon in most tagines. The best is Chicken, lamb, or beef with potatoes, peas or French fries .
These are the basic stews where using preserved lemons is a must.
6 kitty // Aug 23, 2009 at 1:05 pm
Donna, forgive the late response, I just found your comment.
The lemons turned brown possibly because they were not TOTALLY immersed in their own juice. The lemons must remain submerged or the rind of the top lemon may turn brown. The rest of the lemons should be fine. Meyers have a tendency to preserve faster than Eurekas because their skin is so thin. They were probably ready in 4 to 6 weeks, and should have been refrigerated as soon as the rind turned soft. The lemons turn brown when they are too old. Throw them out and make a new batch!
7 kitty // Aug 23, 2009 at 1:07 pm
Thank you mooramerican for your input.
I agree, preserved lemons are a delicious addition to many dishes, especially tagines. Chicken, olives, and preserve lemons is a classic. You will find the recipe in my book, Cooking at the Kasbah (though I am sure you have your own favorite).
Chokran,
Kitty
8 mooramerican // Aug 23, 2009 at 1:17 pm
Hi kitty,
I just want to tell you I already own your book
” Cooking at The Casbah” I bought it the first year it appeared from Powell’s books in Portland, Oregon. I love the pictures and The recipes though I think sometimes we americanize the moroccan recipes so that they please our american audience. HB
9 kitty // Aug 23, 2009 at 1:28 pm
Thank you for your feedback! I don’t Americanize the ingredients though I do try to make the techniques as straightforward as I can so as to show readers how easy it really is to cook “à la marocaine.”
By the way, have you tried a little preserved lemon pulp on the rim of a margarita glass? This cross-cultural suggestion came from a cooking student. I think it’s terrific!
Kitty
10 mooramerican // Aug 23, 2009 at 7:58 pm
Can you give me a margarita recipe that has no alcohol in it so that I try our suggestion! it sounds wonderful. As you might know some of us of muslims faith can’t have alcohol!
:)
I would love to try some of those suggested drinks if there are Halal ones!
HB
11 kitty // Aug 24, 2009 at 2:05 pm
Well, let’s see. How about using just the margarita mix without adding Tequila? The mix can be a bit sweet, so maybe add a little lemonade? Or, blend your own fruit (watermelon, strawberries, melon, etc . . .) with crushed ice and a little lemonade. Before you fill the glass, rub preserved lemon pulp around the rim instead of dipping it in salt. Keep me posted!
Kitty
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