The tangy, zesty flavor of preserved lemons is a game-changer for any dish. Whether you’re cooking up a Moroccan-inspired tagine or making a refreshing hummus, this versatile ingredient can add depth and excitement to a wide range of recipes. In this article, we’ll explore 20 delicious ways to use preserved lemons in your cooking and baking. From savory main courses to sweet treats, these tangy preserves are the perfect way to add a burst of citrus flavor to any meal.
Moroccan Chicken Tagine with Preserved Lemons
Discover the vibrant flavors of Morocco with this aromatic chicken tagine recipe, featuring tangy preserved lemons and a blend of warming spices. This slow-cooked stew is perfect for a cozy dinner or special occasion.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken thighs
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and black pepper
– 1 cup chicken broth
– 1/4 cup honey
– 2 preserved lemons, chopped (see note)
– Fresh parsley or cilantro, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
3. Add chicken, cumin, paprika, cinnamon, salt, and pepper; cook until browned, about 5-7 minutes.
4. Add broth, honey, and preserved lemons; bring to a boil.
5. Reduce heat to low and simmer, covered, for 30-40 minutes or until chicken is cooked through.
6. Serve hot, garnished with parsley or cilantro.
Cooking Time: 35-45 minutes
Preserved Lemon Hummus with Fresh Herbs
Elevate your snack game with this flavorful and refreshing twist on classic hummus. Preserved lemons add a tangy, salty depth to this creamy dip, while fresh herbs bring a bright and aromatic touch.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup preserved lemon (see note)
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 cup freshly chopped parsley
– 1/4 cup fresh cilantro leaves
– Salt and pepper to taste
– 3 tablespoons lemon juice
– 1/4 cup olive oil
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine chickpeas, preserved lemon, tahini, garlic, parsley, cilantro, salt, and pepper. Blend until smooth.
3. With the blender running, slowly add the lemon juice and olive oil.
4. Taste and adjust seasoning as needed.
5. Serve with pita chips, vegetables, or crackers.
Cooking Time: 10 minutes
Grilled Fish with Preserved Lemon Salsa
Elevate your grilling game with this refreshing combination of flavors, featuring tender fish paired with a tangy preserved lemon salsa. Perfect for a light and satisfying meal or as an appetizer.
Ingredients:
– 4 fish fillets (white fish like cod, tilapia, or mahi-mahi work well)
– 1/2 cup preserved lemons, finely chopped
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Season fish fillets with salt and pepper.
3. Grill fish for 4-5 minutes per side, or until cooked through.
4. Meanwhile, combine preserved lemons, red onion, jalapeño, and garlic in a bowl.
5. Squeeze the mixture with olive oil, and season to taste.
6. Serve grilled fish topped with Preserved Lemon Salsa and garnish with parsley or cilantro if desired.
Cooking Time: 10-12 minutes (grilling time: 8-10 minutes)
Preserved Lemon and Olive Tapenade
Elevate your charcuterie board or add a burst of flavor to sandwiches with this vibrant tapenade. A perfect blend of salty, tangy, and aromatic, preserved lemon and olive tapenade is a delightful accompaniment to any gathering.
Ingredients:
– 1/2 cup pitted green olives
– 1/4 cup preserved lemon (see note), finely chopped
– 2 cloves garlic, minced
– 1 tablespoon extra-virgin olive oil
– Salt and pepper to taste
Instructions:
1. In a food processor or blender, combine olives, preserved lemon, garlic, and salt. Process until coarsely chopped.
2. With the processor running, slowly pour in olive oil through the top. Continue processing until the mixture reaches your desired consistency (some like it smooth, others chunky).
3. Taste and adjust seasoning as needed.
Cooking Time:
– Prep time: 10 minutes
– Total time: 15 minutes
Roasted Vegetables with Preserved Lemon Dressing
Roasted Vegetables with Preserved Lemon Dressing Recipe
Summary:
Elevate your roasted vegetables with a tangy and bright preserved lemon dressing, perfect for adding a burst of citrus flavor to your favorite autumnal dishes.
Ingredients:
– 2-3 lbs mixed root vegetables (carrots, Brussels sprouts, sweet potatoes, etc.)
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup preserved lemon juice (see note)
– 2 cloves garlic, minced
– 1 tsp chopped fresh parsley
Step-by-Step Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the mixed vegetables with olive oil, salt, and pepper until well coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 20-25 minutes or until tender and caramelized.
5. While the vegetables are roasting, whisk together preserved lemon juice, garlic, and parsley to make the dressing.
6. Once the vegetables are done, toss them with the preserved lemon dressing and serve hot.
Note: To make preserved lemon juice, soak thinly sliced lemons in a brine of water, salt, and spices for at least 2 weeks before blending with olive oil and straining through a cheesecloth.
Cooking Time:
20-25 minutes
Preserved Lemon and Herb Couscous
This fragrant couscous dish combines the brightness of preserved lemons with the warmth of herbs, making it a perfect side dish for any Mediterranean-inspired meal. With its fluffy texture and aromatic flavors, you’ll want to serve this couscous alongside your favorite grilled meats or vegetables.
Ingredients:
– 1 cup couscous
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 2 preserved lemons, chopped (see note)
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– Salt and pepper to taste
Instructions:
1. Bring the water or broth to a boil.
2. Add the couscous, cover, and turn off heat. Let it sit for 5-7 minutes until fluffy.
3. In a pan, heat the olive oil over medium heat. Add the chopped preserved lemons and cook for 2-3 minutes, stirring occasionally.
4. Stir in the chopped parsley and mint. Season with salt and pepper to taste.
5. Fluff the cooked couscous with a fork and stir in the lemon-herb mixture.
Cooking Time: 15-20 minutes
Spicy Preserved Lemon Shrimp Skewers
Elevate your seafood game with these flavorful shrimp skewers, bursting with the tangy zip of preserved lemons and a hint of spice. Perfect for a quick weeknight dinner or a summer party appetizer!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup preserved lemon, finely chopped
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/2 teaspoon red pepper flakes (adjust to taste)
– Salt and pepper, to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, honey, ginger, and red pepper flakes. Add chopped preserved lemon; mix well.
3. Thread shrimp onto skewers, leaving a small space between each piece.
4. Brush the preserved lemon mixture evenly over the shrimp.
5. Season with salt and pepper to taste.
6. Grill for 8-10 minutes, turning occasionally, until shrimp are pink and cooked through.
Cooking Time: 8-10 minutes
Preserved Lemon and Garlic Roast Chicken
A flavorful and aromatic roast chicken dish that combines the brightness of preserved lemons with the pungency of garlic, perfect for a special occasion or everyday meal.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 cloves of garlic, peeled and minced
– 2 tablespoons olive oil
– 1/4 cup preserved lemons, finely chopped
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together garlic, olive oil, and salt.
3. Stuff the chicken cavity with the garlic mixture and thyme sprigs.
4. Place the chicken in a roasting pan and brush the outside with olive oil.
5. Sprinkle the chopped preserved lemons over the top of the chicken.
6. Roast for 45-50 minutes or until the chicken is cooked through, basting with pan juices every 20 minutes.
Cooking Time: Approximately 1 hour
Preserved Lemon and Cauliflower Rice Pilaf
This vibrant pilaf combines the brightness of preserved lemons with the subtle sweetness of cauliflower rice, perfect for a flavorful side dish or light lunch. The tanginess of the preserved lemon adds depth to this easy-to-make recipe.
Ingredients:
– 1 head of cauliflower
– 2 cups water
– 2 tablespoons olive oil
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped scallions (green onions)
– 2 cloves garlic, minced
– 2 preserved lemons, rinsed and finely chopped
– Salt and pepper to taste
Instructions:
1. Pulse cauliflower in a food processor until it resembles rice.
2. Heat oil in a large skillet over medium-high heat. Add garlic and sauté for 1 minute.
3. Add cauliflower “rice” and cook for 5-7 minutes, stirring frequently, until tender but still slightly crunchy.
4. Stir in parsley, scallions, and chopped preserved lemons. Season with salt and pepper to taste.
5. Serve hot, garnished with additional parsley if desired.
Cooking Time: 15-20 minutes
Preserved Lemon and Avocado Toast
A flavorful twist on traditional avocado toast, this recipe combines the creamy richness of avocados with the tangy zest of preserved lemons.
Ingredients:
– 2 slices of bread (whole wheat or white)
– 1 ripe avocado, mashed
– 2 tbsp preserved lemon, finely chopped
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/2 tbsp olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. Toast the bread until lightly browned.
2. Spread the mashed avocado on top of the toast.
3. Sprinkle the chopped preserved lemon over the avocado.
4. Season with salt and pepper to taste.
5. Drizzle the olive oil over the top.
6. Garnish with chopped parsley, if desired.
Cooking Time: 10 minutes
Preserved Lemon and Feta Stuffed Peppers
A flavorful and colorful twist on traditional stuffed peppers, this recipe combines the tanginess of preserved lemons with the creaminess of feta cheese. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 bell peppers (any color)
– 1/2 cup preserved lemon, finely chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup cooked rice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, mix together preserved lemon, feta cheese, cooked rice, salt, and pepper.
4. Stuff each pepper with the mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with foil.
6. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes until peppers are tender.
Cooking Time: 45-50 minutes
Preserved Lemon and Chickpea Stew
This hearty stew combines the tangy flavor of preserved lemons with the creamy texture of chickpeas, perfect for a cozy dinner. With minimal prep time and no fancy techniques required, this recipe is a great option for a quick weeknight meal.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 2 cups vegetable broth
– 1/4 cup preserved lemon juice (see note)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, salt, and pepper; cook 1 minute.
4. Add chickpeas, vegetable broth, and preserved lemon juice. Stir to combine.
5. Bring to a simmer, then reduce heat to low and let cook for 20-25 minutes or until heated through.
Cooking Time: 25 minutes
Note: Preserved lemons can be found at Middle Eastern markets or online. To make your own, soak sliced lemons in a brine made with salt, water, and spices for several weeks.
Preserved Lemon and Mint Quinoa Salad
This refreshing quinoa salad combines the tangy flavor of preserved lemons with the cooling essence of mint, making it perfect for a light and satisfying meal or as a side dish. With its nutty quinoa base, crunchy texture from toasted almonds, and burst of citrus, this salad is sure to become a new favorite.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 1/4 cup preserved lemon (rinsed and chopped)
– 1/4 cup fresh mint leaves
– 1/2 cup toasted almonds
– 2 tablespoons olive oil
– Salt to taste
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water.
2. In a large bowl, combine cooked quinoa, preserved lemon, and mint leaves.
3. Toast almonds in a dry skillet over medium heat for 2-3 minutes or until fragrant.
4. Add toasted almonds, olive oil, and salt to the quinoa mixture. Toss to combine.
5. Serve immediately.
Cooking Time: 20-25 minutes
Preserved Lemon and Yogurt Marinated Lamb
This recipe combines the bright flavors of preserved lemon, creamy yogurt, and tender lamb for a truly exotic culinary experience. Perfect for a special occasion or a flavorful weekday dinner.
Ingredients:
• 1 lb boneless lamb shoulder or leg, cut into 1-inch cubes
• 1/2 cup plain whole-milk yogurt
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp preserved lemon (see note), finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, preserved lemon, garlic, cumin, salt, and pepper.
2. Add lamb cubes and mix until well coated; cover and refrigerate for at least 4 hours or overnight.
3. Preheat oven to 400°F (200°C). Remove lamb from marinade, letting any excess liquid drip off.
4. Place lamb on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until cooked to your desired level of doneness.
Cooking Time: 15-20 minutes
Serves: 4-6
Preserved Lemon and Ginger Glazed Salmon
A sweet and tangy glaze elevates this salmon dish to a new level, perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup preserved lemon juice
– 2 tbsp honey
– 2 tsp grated fresh ginger
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together preserved lemon juice, honey, and grated ginger.
3. Place salmon fillets on a baking sheet lined with parchment paper.
4. Brush the glaze all over the salmon, making sure they’re fully coated.
5. Drizzle olive oil over the salmon and season with salt and pepper to taste.
6. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Preserved Lemon and Artichoke Pasta
This recipe combines the tangy flavor of preserved lemons with the subtle sweetness of artichokes, all wrapped up in a delicious pasta dish. Perfect for a quick weeknight meal or a special occasion.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti, linguine)
– 2 cups cooked artichoke hearts
– 1/4 cup preserved lemon, finely chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add cooked artichoke hearts and preserved lemon. Stir to combine.
4. Combine cooked pasta and artichoke mixture. Season with salt and pepper to taste.
5. Top with Parmesan cheese (if using) and serve hot.
Cooking Time: 20-25 minutes
Preserved Lemon and Cilantro Rice
This flavorful rice dish combines the brightness of preserved lemons with the freshness of cilantro, perfect for accompanying grilled meats or vegetables. The sweet and tangy flavors meld together beautifully, adding a pop of color and excitement to any meal.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup preserved lemon, finely chopped (see note)
– 1/4 cup fresh cilantro, chopped
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
1. Rinse the rice in a fine mesh strainer and drain well.
2. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed.
3. Fluff the cooked rice with a fork and stir in the chopped preserved lemon, cilantro, and olive oil.
4. Season with salt to taste.
Cooking Time: 20-25 minutes
Preserved Lemon and Date Chutney
This sweet and tangy chutney is perfect as a condiment for grilled meats, cheeses, or as a dip for snacks. The preserved lemons add a salty, umami flavor that complements the natural sweetness of the dates.
Ingredients:
– 1 cup pitted dates
– 2/3 cup chopped preserved lemon (see note)
– 1/4 cup chopped fresh parsley
– 1 tablespoon honey
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine dates, preserved lemon, parsley, honey, apple cider vinegar, salt, and pepper.
2. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
3. Taste and adjust seasoning if necessary.
Cooking Time: None! This chutney is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 2 months.
Preserved Lemon and Almond Cake
Elevate your baking game with this unique and flavorful cake, featuring the tangy sweetness of preserved lemons and the crunch of toasted almonds.
Ingredients:
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) whole milk
– 1/4 cup (60g) unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1/4 cup (30g) finely chopped preserved lemon
– 1/2 cup (60g) ground almonds
– 2 cups (250g) all-purpose flour
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together sugar, milk, and butter until smooth.
3. Add eggs one at a time, whisking well after each addition.
4. Stir in vanilla extract, chopped preserved lemon, and ground almonds.
5. Gradually add flour and salt; mix until just combined.
6. Divide batter evenly between prepared pans.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cooking Time: 50-60 minutes
Preserved Lemon and Honey Glazed Carrots
Elevate your carrot game with this sweet and savory recipe that combines the brightness of preserved lemons with the warmth of honey. Perfect as a side dish or added to salads, these glazed carrots are sure to impress.
Ingredients:
– 4 large carrots, peeled and sliced into 1/4-inch thick rounds
– 2 tbsp preserved lemon (see note), chopped
– 2 tbsp honey
– 1 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together honey, preserved lemon, and olive oil.
3. Add the carrot slices to the bowl and toss to coat.
4. Season with salt and pepper to taste.
5. Spread the carrots in a single layer on a baking sheet lined with parchment paper.
6. Roast for 20-25 minutes or until caramelized and tender.
Cooking Time: 20-25 minutes
Summary
Discover the versatility of preserved lemons with these 20 zesty recipes! From savory dishes like Moroccan Chicken Tagine and Grilled Fish with Preserved Lemon Salsa, to tangy dips like Hummus with Fresh Herbs and creamy dressings for Roasted Vegetables. Elevate your meals with Preserved Lemon and Herb Couscous or add a burst of flavor to Quinoa Salad. For sweet treats, try Preserved Lemon and Almond Cake or Honey Glazed Carrots. With these recipes, you’ll be hooked on the tangy, citrusy goodness of preserved lemons!
