preserved lemon
Salted citrus specialty
Preserved lemon is a lemon cured in salt and its own juice, a staple of North African and Middle Eastern cooking.
The long brining process transforms the fruit—the rind becomes soft and intensely flavored while losing its bitterness.
Typically only the rind is used, finely chopped and added to tagines, salads, and grain dishes: The recipe calls for a quarter of a preserved lemon.
- rindTough outer covering
- saltSodium chloride compound
- brineWater saturated with sodium
- jarWide-mouthed storage vessel
- tagineEarthenware pot and stew
chicken tagine · clay pot · citrus · Morocco · harissa · confit · fermented · North Africa · Moroccan cuisine · Middle Eastern · olives · condiment · peel · saffron · curing · zest · za'atar · shakshouka
- gourmet ingredientstruffle, saffron, truffles, truffle oil, caviar
- Maghreb cuisinecouscous, tagine, tajine, harissa, mint tea
- taginechicken tagine, lamb tagine, clay pot, couscous, harissa
- citrusorange, lime, grapefruit, tangerine, clementine
- Mediterranean foodolive tapenade, olives, tzatziki, hummus, pita
- spicesallspice, anise, cardamom, black pepper, cloves
preserved lemonfresh fruit
preserved lemonunprocessed
Not yet treated
natural · raw · fresh produce · whole foods · unfermented
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