What Is Preserved lemons?
Preserved lemons: Lemons packed in salt, and often their own juice, for several weeks until the peel turns soft and intensely flavored. A staple of Moroccan cooking.
In the kitchen
The salt softens the peel and mellows its bitterness, so what you eat is the rind, with the pulp usually discarded or used to season. The flavor is bright, salty and almost floral, not simply sour.
Rinse a piece, remove the pulp and chop the rind finely into tagines, salads, grain dishes and sauces. A small amount goes a long way.
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