Moroccan preserved lemons

Moroccan Preserved Lemons have an intense lemon flavor and can be used in curries, stews, pasta, drinks, sauces, salads, and more!

Moroccan preserved lemons. They sound just as exotic as Vietnamese preserved lemons, but are just as easy to make and just as versatile for even the simplest of dishes. You don’t need a tagine, nor do you even need to know how to make Moroccan food. Once you get started, you’ll find endless uses in your everyday cooking for this aromatic version of preserved lemons.

Discover how to cook with Moroccan Preserved Lemons and enhance your dishes with their unique tangy flavor. Learn authentic recipes and expert tips for

Moroccan Preserved Lemons have a unique lemon flavor without any of the bitter, tart characteristics of fresh lemons. They are an important ingredient when making many Moroccan and other North African dishes.

Using preserved lemons in your cooking is an easy way to add a zesty flavour and umami to any dish such as chicken or lamb tagine, winter stews or soups, salads, couscous, sauces, vegetarian recipes, rice, ricotta spread or chicken marinade.

Ground cinnamon, fennel seed, coriander and pepper add to the intense lemony pulp and satin-like peels of these Moroccan preserved lemons.

Moroccan Preserved Lemons Recipe: Preserved lemons are an indispensable ingredient in Moroccan cooking and add a tart, salty, spicy, somewhat bitter punch to recipes.

Preserved Lemons are easy to make and great to have on hand! Keep them in your refrigerator and add them into all of your favorite dishes, sauces, and dressings for a burst of zingy, citrusy lemon.

Preserved lemons are a common North African condiment and delicacy used for many Moroccan dishes. These Moroccan-style lemons are mildly tart with an intense lemon flavor. Commonly used in tagines with chicken or lamb dishes, in rice and soups, with seafood and my personal favorite Moroccan preserved lemon briouates.

Moroccan preserved lemons are so easy to make! This is the best way to preserve lemons, and the whole lemon is used. You only need two ingredients, lemons and sea salt. This recipe takes about 10 minutes to prep and four weeks of fermentation time.