preserved lemons
Salt-cured citrus
Preserved lemons are lemons cured in salt and their own juice, a staple of North African and Middle Eastern cooking.
The long brining process—typically a month or more—transforms the fruit, softening the rind and mellowing the tartness into something rich and deeply savory.
Usually only the rind is used, finely chopped: Add preserved lemon to the tagine.
The flavor is intensely citrus but earthy, adding brightness to dishes where fresh lemon would be too sharp.
- MoroccanOf a Maghreb nation
- North AfricanFrom the continent's top
- Middle EasternFrom Western Asia's cultural region
- tagineEarthenware pot and stew
- chicken tagineMoroccan braised poultry dish
clay pot · brine · salted · salt cured · citrus · zest · rind · pickled · fermented · tangy · jar · pantry staple · cured · briny · harissa · spice paste · couscous · olives
- Fermented Foodskimchi, sauerkraut, miso, yogurt, soy sauce
- preserved foodsjam, pickles, jelly, sauerkraut, jerky
- sour foodslime, vinegar, pickle, grapefruit, cranberry
- Maghreb cuisinecouscous, tagine, tajine, harissa, mint tea
- Middle Eastern Ingredientsbarberries, bulgur, chickpeas, couscous, cumin
- taginechicken tagine, lamb tagine, clay pot, couscous, harissa
preserved lemonsfresh fruit
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