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How To: Make Moroccan Preserved Lemons

by Matt Allison

How To: Make Moroccan Preserved Lemons

I love growing and cooking my own vegetables, though sadly due to space restrictions in our yard, the only fruit I'm able to grow is a lowly Eureka lemon tree.

Not that lemons are something to be sniffed at; in summer we drink amazing lemon minted water out on the porch, make our own cordials and desserts, and as we move into fallI collect the bounty and preserve them for one of our favorite dishes, chicken tagine.

Preserved lemons are commonly used in North African dishes, and their salty taste and texture lends complexity to the simplest dishes like sauteed vegetables.

While preserving them takes little more than a mason jar and salt, my recipe below takes it up a notch and boosts the flavor.

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