Now, who’s ready to add a burst of sunshine to their cooking? Preserved lemons are the secret weapon your dishes have been missing, offering a unique blend of tangy, salty, and slightly sweet flavors that can transform any meal from ordinary to extraordinary. Whether you’re a seasoned chef or just starting out, these 18 zesty recipes will inspire you to get creative in the kitchen. Let’s dive in!
Moroccan Preserved Lemons
When exploring the vibrant flavors of Moroccan cuisine, preserved lemons stand out as a versatile and aromatic ingredient that can elevate any dish. This simple yet transformative recipe requires just a few ingredients and a bit of patience, but the result is well worth the wait.
Ingredients
- For the lemons:
- 6 organic lemons
- 1/2 cup kosher salt
- For the jar:
- 1 sterilized quart-sized glass jar with lid
- Additional lemon juice, if needed
Instructions
- Wash the lemons thoroughly under cold water to remove any dirt or wax.
- Cut each lemon into quarters from the top, stopping about 1/2 inch from the bottom to keep them attached.
- Generously sprinkle salt inside the cuts and over the outside of each lemon, using about 1 tablespoon per lemon.
- Press the lemons into the sterilized jar, packing them tightly and adding more salt between layers.
- Press down on the lemons to release their juice, ensuring they are completely submerged. If needed, add additional lemon juice to cover.
- Seal the jar tightly and store it in a cool, dark place for at least 30 days, shaking gently every few days to redistribute the salt and juices.
- After 30 days, the preserved lemons are ready to use. Rinse them under cold water before using to remove excess salt.
Dive into the world of Moroccan cooking with these preserved lemons, offering a unique blend of tangy and salty flavors that can transform salads, tagines, and more. Their soft, almost candied texture and intense aroma make them a standout addition to your culinary repertoire.
Preserved Lemon Chicken Tagine
Here’s how to bring the vibrant flavors of Morocco into your kitchen with a dish that’s as aromatic as it is delicious. Preserved lemon chicken tagine is a comforting meal that combines tender chicken with the unique tang of preserved lemons, all simmered to perfection.
Ingredients
- For the marinade:
- 2 lbs chicken thighs, bone-in and skin-on
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp paprika
- Salt, to taste
- For the tagine:
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 preserved lemon, pulp removed and peel thinly sliced
- 1 cup chicken stock
- 1/2 cup green olives, pitted
- 2 tbsp fresh cilantro, chopped
Instructions
- In a large bowl, combine the chicken thighs with olive oil, cumin, coriander, turmeric, paprika, and salt. Massage the spices into the chicken until evenly coated. Let it marinate for at least 30 minutes at room temperature.
- Heat a tagine or heavy-bottomed pot over medium heat. Add the marinated chicken, skin-side down, and cook for 5-7 minutes until the skin is golden brown. Flip the chicken and cook for another 3 minutes. Remove the chicken and set aside.
- In the same pot, add the sliced onion and minced garlic. Sauté for 5 minutes until softened and fragrant.
- Return the chicken to the pot. Add the preserved lemon slices, chicken stock, and green olives. Bring to a simmer, then reduce the heat to low. Cover and cook for 45 minutes, until the chicken is tender and cooked through.
- Sprinkle with fresh cilantro before serving. For an extra touch of flavor, serve with couscous or warm bread to soak up the delicious sauce.
Succulent chicken thighs infused with the bold flavors of preserved lemon and spices make this tagine a standout dish. The sauce, rich with the essence of olives and cilantro, pairs beautifully with the tender meat, offering a taste of Moroccan cuisine right at your table.
Preserved Lemon and Olive Salad
Often, the most delightful dishes come from combining simple, flavorful ingredients. This Preserved Lemon and Olive Salad is a testament to that, offering a bright, tangy, and slightly salty flavor profile that’s perfect for a summer day.
Ingredients
- For the salad:
- 2 cups mixed greens
- 1/2 cup pitted Kalamata olives
- 1/4 cup preserved lemons, thinly sliced
- 1/4 cup red onion, thinly sliced
- For the dressing:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Salt to taste
Instructions
- In a large bowl, combine the mixed greens, Kalamata olives, preserved lemons, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, honey, and a pinch of salt until well blended. Tip: For a smoother dressing, slowly drizzle in the olive oil while whisking.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Use your hands to toss the salad for better control and to prevent bruising the greens.
- Let the salad sit for 5 minutes before serving to allow the flavors to meld together. Tip: If you prefer a crisper texture, serve immediately after tossing.
Layered with contrasting textures and flavors, this salad is a refreshing side or a light main. Try serving it alongside grilled fish or chicken for a complete meal that sings with Mediterranean vibes.
Preserved Lemon Hummus
Venturing into the world of homemade hummus can transform your snack time into a gourmet experience. This Preserved Lemon Hummus recipe combines the tangy zest of preserved lemons with the creamy texture of chickpeas, creating a dip that’s both refreshing and rich.
Ingredients
- For the hummus base:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 2 cloves garlic, minced
- 1/2 tsp salt
- For the preserved lemon flavor:
- 2 tbsp preserved lemon peel, finely chopped
- 1 tbsp preserved lemon juice
- For garnishing:
- 1 tbsp olive oil
- 1/2 tsp paprika
- Fresh parsley, chopped (for garnish)
Instructions
- In a food processor, combine the chickpeas, tahini, fresh lemon juice, minced garlic, and salt. Process until smooth, about 2 minutes. Tip: For extra smooth hummus, peel the chickpeas before processing.
- Add the chopped preserved lemon peel and preserved lemon juice to the food processor. Process for another 30 seconds to incorporate the flavors evenly.
- Transfer the hummus to a serving bowl. Use the back of a spoon to create a shallow well in the center. Tip: This well is perfect for holding garnishes and adds a professional touch.
- Drizzle the olive oil over the hummus, then sprinkle with paprika and chopped parsley. Tip: Let the hummus sit for 10 minutes before serving to allow the flavors to meld.
Yielding a creamy texture with a bright, tangy kick, this Preserved Lemon Hummus is a standout. Serve it with warm pita bread or as a vibrant spread on sandwiches for an unexpected twist.
Preserved Lemon Risotto
Discover the vibrant flavors of Preserved Lemon Risotto, a dish that combines the creamy texture of traditional risotto with the unique tang of preserved lemons. This recipe is perfect for those looking to add a bright, citrusy twist to their culinary repertoire.
Ingredients
- For the risotto:
- 1 cup Arborio rice
- 4 cups chicken or vegetable stock, kept warm
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 1 preserved lemon, peel only, finely chopped
- Salt to taste
Instructions
- Heat the olive oil and 1 tbsp of butter in a large pan over medium heat until the butter is melted.
- Add the finely chopped onion and garlic to the pan, sautéing until translucent, about 5 minutes.
- Stir in the Arborio rice, ensuring each grain is coated with the oil and butter mixture, and toast for 2 minutes.
- Pour in the white wine, stirring constantly until the liquid is fully absorbed by the rice.
- Begin adding the warm stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- Once the rice is al dente and the risotto has a creamy consistency, remove from heat. Stir in the remaining 1 tbsp of butter, Parmesan cheese, and preserved lemon peel.
- Season with salt to taste, though the preserved lemon adds a significant amount of saltiness, so adjust accordingly.
With its creamy texture and bright, citrusy flavor, this Preserved Lemon Risotto is a delightful twist on the classic. Serve it as a main dish or as a sophisticated side to grilled fish or chicken for an extra layer of flavor.
Preserved Lemon and Herb Roasted Chicken
Very few dishes offer the perfect balance of tangy and herby flavors quite like this one. Today, we’re diving into a recipe that’s both simple to follow and packed with flavor, ideal for beginners looking to impress.
Ingredients
- For the chicken:
- 1 whole chicken (about 4 lbs)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the preserved lemon and herb mixture:
- 1 preserved lemon, finely chopped
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 3 garlic cloves, minced
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken.
- Pat the chicken dry with paper towels; this helps the skin crisp up beautifully.
- Rub the chicken all over with olive oil, then season with salt and pepper.
- In a small bowl, mix together the preserved lemon, rosemary, thyme, and garlic to create the herb mixture.
- Carefully loosen the skin over the chicken breasts and thighs, then spread the herb mixture underneath the skin.
- Place the chicken on a roasting rack in a roasting pan, breast side up.
- Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
- Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
Golden and aromatic, this chicken boasts crispy skin and moist, flavorful meat. Serve it alongside roasted vegetables or over a bed of couscous for a meal that’s as visually appealing as it is delicious.
Preserved Lemon Aioli
Preserved lemon aioli is a vibrant, tangy condiment that elevates any dish it accompanies, from sandwiches to grilled vegetables. Perfecting this recipe requires attention to detail, but the result is a beautifully balanced sauce that’s both luxurious and flavorful.
Ingredients
- For the aioli base:
- 1 large egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1 cup neutral oil (like canola or grapeseed)
- For flavoring:
- 2 tablespoons finely chopped preserved lemon peel
- 1 small garlic clove, minced
Instructions
- In a medium bowl, whisk together the egg yolk, lemon juice, Dijon mustard, and salt until fully combined.
- Slowly drizzle in the oil, a few drops at a time, while continuously whisking to emulsify the mixture. Tip: Patience is key here; adding the oil too quickly can cause the aioli to break.
- Once the mixture begins to thicken, you can add the oil in a thin, steady stream, still whisking constantly, until all the oil is incorporated and the aioli is thick and creamy.
- Fold in the chopped preserved lemon peel and minced garlic until evenly distributed throughout the aioli. Tip: Taste as you go to adjust the balance of flavors, adding more lemon peel for tang or garlic for sharpness.
- Transfer the aioli to a clean jar or container and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Tip: This resting period also helps the aioli thicken slightly more.
Finished aioli should be creamy with a bright, lemony tang and a subtle garlic undertone. Try spreading it on a turkey sandwich or using it as a dip for crispy sweet potato fries for an unexpected twist.
Preserved Lemon and Garlic Roasted Potatoes
Here’s a simple yet flavorful recipe that will elevate your side dish game with minimal effort. Preserved lemon and garlic roasted potatoes are a tangy, aromatic twist on a classic favorite.
Ingredients
- For the potatoes:
- 2 lbs baby potatoes, halved
- 3 tbsp olive oil
- 1 tsp salt
- For the seasoning:
- 2 cloves garlic, minced
- 1 preserved lemon, finely chopped
- 1 tbsp fresh rosemary, chopped
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
- In a large bowl, toss the halved baby potatoes with olive oil and salt until evenly coated. Tip: Ensuring each piece is coated will help them crisp up evenly.
- Spread the potatoes in a single layer on a baking sheet. Roast for 25 minutes. Tip: Avoid overcrowding to allow for proper air circulation and even cooking.
- While the potatoes roast, mix the minced garlic, chopped preserved lemon, and rosemary in a small bowl.
- After 25 minutes, remove the potatoes from the oven and sprinkle the garlic, preserved lemon, and rosemary mixture over them. Stir gently to distribute the seasoning.
- Return the baking sheet to the oven and roast for an additional 10 minutes, or until the potatoes are golden and crispy. Tip: The preserved lemon adds a unique tanginess, so no additional salt is needed.
Just out of the oven, these potatoes boast a crispy exterior with a fluffy inside, infused with the bright flavors of preserved lemon and aromatic garlic. Serve them alongside grilled meats or fold into a breakfast hash for a delightful twist.
Preserved Lemon and Thyme Roasted Salmon
Every home cook deserves a show-stopping dish that’s both simple to prepare and bursting with flavor, and this Preserved Lemon and Thyme Roasted Salmon is just that. Let’s walk through the process together, ensuring you achieve perfectly cooked salmon with a vibrant, herbaceous crust.
Ingredients
- For the salmon:
- 1.5 lbs salmon fillet, skin-on
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the crust:
- 2 preserved lemons, finely chopped
- 2 tbsp fresh thyme leaves
- 1/4 cup breadcrumbs
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- Place the salmon fillet on the prepared baking sheet, skin-side down. Drizzle with 2 tbsp olive oil and season evenly with 1 tsp salt and 1/2 tsp black pepper.
- In a small bowl, mix together the chopped preserved lemons, thyme leaves, breadcrumbs, and 1 tbsp olive oil until well combined.
- Press the lemon-thyme mixture evenly over the top of the salmon fillet, creating a crust.
- Roast in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the crust is golden brown.
- Tip: For an even crust, press the mixture firmly onto the salmon. Tip: Check the salmon at the 12-minute mark to avoid overcooking. Tip: Let the salmon rest for 5 minutes before serving to allow the flavors to meld.
Zesty preserved lemons and aromatic thyme create a crust that’s both crispy and flavorful, complementing the tender, flaky salmon beneath. Serve this dish atop a bed of quinoa or with roasted vegetables for a complete meal that’s as nutritious as it is delicious.
Preserved Lemon and Almond Cake
Zesty and uniquely flavorful, this Preserved Lemon and Almond Cake combines the tangy punch of preserved lemons with the nutty richness of almonds for a dessert that’s as intriguing as it is delicious. Perfect for those who appreciate a cake with a complex flavor profile and a moist, dense texture.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup preserved lemon, finely chopped
- 1/2 cup whole milk
- For the glaze:
- 1/2 cup powdered sugar
- 1 tbsp preserved lemon juice
- 1 tbsp whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Fold in the finely chopped preserved lemon.
- Alternately add the dry ingredients and the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, whisk together the powdered sugar, preserved lemon juice, and whole milk for the glaze until smooth.
- Drizzle the glaze over the cooled cake before serving.
Creating a visually appealing drizzle with the glaze can add an elegant touch to your presentation. The cake’s texture is wonderfully moist, with the preserved lemon offering a bright contrast to the sweet, nutty almond base. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Preserved Lemon and Goat Cheese Tart
Always looking for a dish that combines tangy and creamy flavors with a crisp texture? This preserved lemon and goat cheese tart is a delightful choice, perfect for those who appreciate a balance of flavors in their meals.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 8 oz goat cheese, softened
- 1/4 cup preserved lemon, finely chopped
- 2 eggs
- 1/4 cup heavy cream
- 1 tbsp fresh thyme leaves
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix 1 1/4 cups all-purpose flour and 1/2 tsp salt.
- Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add 4 tbsp ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep the crust tender.
- Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Chill for 30 minutes.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes until lightly golden. Tip: This step, known as blind baking, ensures a crisp crust.
- In a medium bowl, beat 8 oz softened goat cheese until smooth. Add 2 eggs, one at a time, then stir in 1/4 cup heavy cream, 1/4 cup finely chopped preserved lemon, and 1 tbsp fresh thyme leaves.
- Pour the filling into the pre-baked crust and smooth the top. Bake for 25-30 minutes until the filling is set and the edges are golden.
- Let the tart cool in the pan for 10 minutes before slicing. Tip: Allowing the tart to cool slightly makes it easier to cut.
Lusciously creamy with a bright tang from the preserved lemon, this tart pairs wonderfully with a simple arugula salad for a light lunch or as an elegant starter at your next dinner party.
Preserved Lemon and Mint Tea
Ever find yourself craving a beverage that’s both refreshing and uniquely flavorful? Preserved Lemon and Mint Tea combines the tangy depth of preserved lemons with the fresh zest of mint, creating a drink that’s as intriguing as it is delicious.
Ingredients
- For the tea base:
- 2 cups water
- 2 tbsp loose leaf black tea
- For the flavor infusion:
- 1/4 cup preserved lemon, thinly sliced
- 1/4 cup fresh mint leaves
- 1 tbsp honey
Instructions
- Bring 2 cups of water to a boil in a small saucepan over high heat.
- Once boiling, remove the saucepan from heat and add 2 tbsp of loose leaf black tea. Let steep for 5 minutes for optimal flavor.
- Strain the tea into a pitcher to remove the tea leaves, ensuring a smooth texture.
- Add 1/4 cup of thinly sliced preserved lemon and 1/4 cup of fresh mint leaves to the pitcher. Tip: Gently muddle the mint leaves before adding to release their essential oils.
- Stir in 1 tbsp of honey until fully dissolved. Adjust the sweetness by adding more honey if desired, but remember the preserved lemons add their own tangy sweetness.
- Let the mixture steep at room temperature for 30 minutes to allow the flavors to meld together. Tip: Cover the pitcher with a lid or plastic wrap to prevent any odors from the fridge affecting the tea.
- Refrigerate the tea for at least 2 hours before serving to chill thoroughly and intensify the flavors.
- Serve over ice, garnished with a sprig of mint and a slice of preserved lemon for an elegant touch. Tip: For a stronger mint flavor, add more fresh mint leaves just before serving.
Delight in the harmonious blend of tangy and sweet with every sip of this Preserved Lemon and Mint Tea. The tea’s vibrant flavor profile makes it a perfect afternoon pick-me-up or a sophisticated starter for your next dinner party. Try serving it in clear glasses to showcase the beautiful interplay of colors between the golden tea and green mint leaves.
Preserved Lemon and Ginger Marmalade
Let’s dive into making a unique Preserved Lemon and Ginger Marmalade that combines the tangy zest of lemons with the warm spice of ginger, perfect for brightening up your morning toast or adding a flavorful twist to your dishes.
Ingredients
- For the preserved lemons:
- 4 large lemons, thinly sliced
- 1/4 cup sea salt
- 1 cup water
- For the marmalade:
- 2 cups sugar
- 1 tbsp grated fresh ginger
- 1 cup water
Instructions
- Begin by preparing the preserved lemons. Layer the lemon slices in a clean jar, sprinkling sea salt between each layer.
- Pour 1 cup of water over the lemons to cover them completely. Seal the jar and let it sit at room temperature for 3 days, shaking it gently once a day to distribute the salt.
- After 3 days, drain the lemons and rinse them under cold water to remove excess salt. Chop the lemons into small pieces, discarding any seeds.
- In a medium saucepan, combine the chopped lemons, sugar, grated ginger, and 1 cup of water. Bring the mixture to a boil over medium heat, stirring occasionally.
- Reduce the heat to low and simmer for 45 minutes, or until the mixture thickens and reaches 220°F on a candy thermometer. Stir frequently to prevent sticking.
- Remove the marmalade from heat and let it cool for 5 minutes before transferring it to sterilized jars. Seal the jars while the marmalade is still hot.
With its vibrant flavor and slightly chunky texture, this marmalade is a delightful addition to cheese boards or as a glaze for roasted meats. The balance of sweet, salty, and spicy notes makes it a versatile condiment that’s sure to impress.
Preserved Lemon and Rosemary Focaccia
Creating a focaccia that’s both aromatic and flavorful starts with understanding the basics. Combine the tangy zest of preserved lemons with the earthy aroma of rosemary for a bread that’s anything but ordinary.
Ingredients
- For the dough:
- 4 cups all-purpose flour
- 1 1/2 cups warm water (110°F)
- 2 tbsp olive oil
- 1 tbsp sugar
- 2 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- For the topping:
- 1/4 cup preserved lemons, thinly sliced
- 2 tbsp fresh rosemary leaves
- 2 tbsp olive oil
- 1/2 tsp coarse sea salt
Instructions
- In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the water and let sit for 5 minutes until frothy.
- Add flour, 2 tbsp olive oil, and salt to the yeast mixture. Stir until a shaggy dough forms.
- Turn dough onto a floured surface and knead for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it doesn’t tear, it’s ready.
- Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat oven to 425°F. Punch down dough and transfer to a greased 9×13 inch baking pan. Stretch dough to fit the pan.
- Dimple the dough with your fingers. Drizzle with 2 tbsp olive oil, then scatter preserved lemons and rosemary over the top. Sprinkle with coarse sea salt.
- Bake for 20-25 minutes until golden brown. Tip: For an extra crispy crust, place a pan of water on the oven’s lower rack during baking.
- Let cool in the pan for 5 minutes, then transfer to a wire rack. Tip: Brush with a little more olive oil right after baking for added shine and flavor.
Focaccia emerges from the oven with a crisp exterior and a soft, airy interior, punctuated by the bright notes of preserved lemon and rosemary. Serve it warm, torn into pieces, alongside a bowl of olive oil and balsamic vinegar for dipping, or as a sophisticated base for sandwiches.
Preserved Lemon and Caper Pasta
Zesty flavors come together in this Preserved Lemon and Caper Pasta, a dish that balances tangy, salty, and savory notes perfectly. Ideal for beginners, this recipe walks you through each step to ensure a delicious outcome every time.
Ingredients
For the pasta:
- 8 oz spaghetti
- 4 quarts water
- 1 tbsp salt
For the sauce:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 cup preserved lemon, finely chopped
- 2 tbsp capers, drained
- 1/2 tsp red pepper flakes
- 1/4 cup pasta water
- 1/4 cup parsley, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt.
- Add 8 oz spaghetti to the boiling water. Cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
- Reserve 1/4 cup of pasta water, then drain the spaghetti and set aside.
- In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 cloves minced garlic and sauté for 1 minute until fragrant.
- Add 1/4 cup preserved lemon, 2 tbsp capers, and 1/2 tsp red pepper flakes to the skillet. Cook for 2 minutes, stirring frequently.
- Pour in the reserved pasta water to deglaze the pan, scraping up any browned bits for extra flavor.
- Add the drained spaghetti to the skillet, tossing to coat evenly with the sauce.
- Remove from heat and stir in 1/4 cup chopped parsley and 1/4 cup grated Parmesan cheese.
- Serve immediately, garnished with additional parsley and Parmesan if desired.
The pasta boasts a vibrant texture, with the al dente spaghetti perfectly coated in a glossy, flavorful sauce. For an extra touch, top with a sprinkle of toasted breadcrumbs or serve alongside a crisp green salad.
Preserved Lemon and Yogurt Dip
First, let’s dive into creating a Preserved Lemon and Yogurt Dip that’s as vibrant in flavor as it is simple to make. This dip combines the tangy brightness of preserved lemons with the creamy smoothness of yogurt, perfect for elevating any snack or meal.
Ingredients
- For the dip:
- 1 cup plain Greek yogurt
- 2 tbsp finely chopped preserved lemon
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp salt
Instructions
- In a medium bowl, combine 1 cup plain Greek yogurt and 2 tbsp finely chopped preserved lemon.
- Add 1 tbsp olive oil, 1/2 tsp ground cumin, and 1/4 tsp salt to the bowl.
- Stir the mixture until all ingredients are well incorporated and the dip is smooth. Tip: For a smoother texture, you can blend the ingredients in a food processor for 30 seconds.
- Taste the dip and adjust the seasoning if necessary. Tip: If the dip is too thick, you can thin it with a teaspoon of water at a time until desired consistency is reached.
- Transfer the dip to a serving bowl and drizzle with a little extra olive oil on top for presentation. Tip: Let the dip sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
After chilling, the Preserved Lemon and Yogurt Dip will have a creamy texture with a bright, tangy flavor that pairs wonderfully with fresh vegetables, pita bread, or as a unique spread for sandwiches. A sprinkle of fresh herbs or a dash of paprika can add color and an extra layer of flavor before serving.
Preserved Lemon and Avocado Toast
Sometimes, the simplest ingredients can transform into something extraordinary with just a little creativity and patience. Preserved lemon and avocado toast is a testament to that, combining creamy, rich avocado with the bright, tangy punch of preserved lemons for a breakfast that feels both indulgent and refreshing.
Ingredients
- For the toast:
- 2 slices of sourdough bread
- 1 tbsp olive oil
- For the topping:
- 1 ripe avocado
- 1 tbsp preserved lemon, finely chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh cilantro, chopped
- 1 tsp red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C) to toast the bread for a crispier texture.
- Brush both sides of the sourdough slices with olive oil and place them on a baking sheet.
- Toast the bread in the oven for 5-7 minutes, or until golden and crispy. Tip: Keep an eye on the bread to prevent burning.
- While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
- Mash the avocado with a fork until smooth but still slightly chunky for texture.
- Stir in the finely chopped preserved lemon, salt, and black pepper into the mashed avocado. Tip: The preserved lemon is already salty, so adjust the additional salt accordingly.
- Once the bread is toasted, spread the avocado mixture evenly over each slice.
- Sprinkle the chopped cilantro and red pepper flakes (if using) over the top for an extra layer of flavor and color. Tip: For a more vibrant dish, add the cilantro just before serving to keep it fresh.
Every bite of this toast offers a delightful contrast between the creamy avocado and the crispy sourdough, with the preserved lemon adding a surprising depth of flavor. Serve it with a side of fresh fruit or a soft-boiled egg for a more substantial meal.
Preserved Lemon and Dill Pickles
Now, let’s dive into making Preserved Lemon and Dill Pickles, a tangy and aromatic treat that’s perfect for adding a burst of flavor to any dish. This recipe is straightforward, ensuring even beginners can achieve delicious results.
Ingredients
- For the brine:
- 4 cups water
- 1/4 cup kosher salt
- 2 tbsp sugar
- For the pickles:
- 1 lb small cucumbers, washed and trimmed
- 2 preserved lemons, thinly sliced
- 4 cloves garlic, smashed
- 1 large bunch fresh dill
- 1 tsp black peppercorns
- 1 tsp coriander seeds
Instructions
- In a medium saucepan, combine water, kosher salt, and sugar. Bring to a boil over high heat, stirring until the salt and sugar are completely dissolved. Remove from heat and let cool to room temperature.
- While the brine cools, prepare your jars by washing them in hot, soapy water and rinsing thoroughly. This ensures your pickles stay fresh longer.
- Pack the cucumbers, preserved lemon slices, garlic, dill, black peppercorns, and coriander seeds tightly into the jars. Tip: Layering the ingredients evenly distributes the flavors.
- Pour the cooled brine over the cucumbers, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top of each jar.
- Seal the jars tightly and store them in the refrigerator. Tip: The pickles will taste best after at least 48 hours, allowing the flavors to meld.
- Check the pickles after 2 days. They should be crisp, with a perfect balance of salty, tangy, and slightly sweet flavors from the preserved lemons and dill. Tip: For an extra flavor boost, let them sit for up to a week before serving.
Preserved Lemon and Dill Pickles offer a crunchy texture and a complex flavor profile that elevates sandwiches, salads, or even cheese boards. Try serving them alongside grilled meats for a refreshing contrast.
Conclusion
Brightening up your culinary creations has never been easier with these 18 zesty preserved lemons recipes. Whether you’re a seasoned chef or a curious home cook, there’s something here to inspire your next kitchen adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!
