Are you looking to add a burst of citrus flavor to your dishes? Look no further than preserved lemons! These tangy and flavorful ingredients are a staple in many cuisines, particularly Moroccan and Mediterranean cooking. Preserved lemons have a unique texture and taste that is both sour and salty, making them the perfect addition to a wide range of recipes.
From savory meats and stews to fresh salads and snacks, preserved lemons can add depth and complexity to any dish. In this article, we’ll explore 18 zesty preserved lemon recipes that are sure to tantalize your taste buds. Whether you’re a seasoned chef or a culinary newbie, these recipes will inspire you to get creative with this versatile ingredient.
Moroccan Chicken Tagine with Preserved Lemons
Moroccan Chicken Tagine with Preserved Lemons Recipe
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This classic Moroccan dish is a flavorful and aromatic stew that combines the rich flavors of chicken, preserved lemons, and spices. This recipe serves 4-6 people.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into 2-inch pieces
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/4 tsp ground turmeric
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 preserved lemon, chopped (see note)
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Heat oil in a large clay or ceramic tagine (or Dutch oven) over medium-high heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, coriander, cinnamon, and turmeric. Cook for 1 minute.
4. Add chicken and cook until browned, about 5-7 minutes.
5. Add diced tomatoes, chicken broth, and preserved lemon. Bring to a boil, then reduce heat to low and simmer, covered, for 30 minutes or until chicken is cooked through.
6. Season with salt and pepper to taste. Garnish with parsley or cilantro leaves.
Cooking Time: 1 hour
Note: To make preserved lemons, slice 2 lemons thinly and soak them in a brine of 1 cup water, 1/4 cup salt, and 1/4 cup sugar for at least 30 days. Rinse and chop before using.
Preserved Lemon and Olive Tapenade
This vibrant tapenade combines the brightness of preserved lemons with the savory richness of olives, perfect for snacking or serving as a condiment. With just a few ingredients and no cooking required, this recipe is quick to prepare and packed with flavor.
Ingredients:
– 1/2 cup pitted green olives
– 1/4 cup preserved lemon, finely chopped
– 1/4 cup Kalamata olive tapenade
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the chopped preserved lemon, green olives, and garlic.
2. Stir in the Kalamata olive tapenade until well combined.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! Let the flavors combine while you wait.
Lemon and Herb Roasted Potatoes with Preserved Lemon
Lemon and Herb Roasted Potatoes with Preserved Lemon: A flavorful twist on classic roasted potatoes, this recipe combines the brightness of lemon zest with the savory depth of preserved lemon and fresh herbs.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch cubes
– 2 tbsp olive oil
– 1/4 cup chopped fresh rosemary
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup crumbled preserved lemon (see note)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, rosemary, salt, and pepper until coated.
3. Spread potato mixture on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until potatoes are golden brown.
5. Stir in lemon juice and preserved lemon. Return to oven for an additional 5-7 minutes.
6. Serve hot, garnished with additional rosemary if desired.
Note: Preserved lemon can be found at Middle Eastern markets or online. If unavailable, substitute with 1/4 cup chopped fresh parsley and 2 tbsp freshly squeezed lemon juice.
Preserved Lemon Hummus with Fresh Herbs
Elevate your hummus game with the addition of preserved lemons and fresh herbs. This flavorful dip is perfect for snacking, entertaining, or as a creative topping for your favorite dishes.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/4 cup preserved lemons, finely chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh herbs of choice (e.g., parsley, cilantro, dill)
– Optional: paprika, sumac, or other spices for added depth
Instructions:
1. In a blender or food processor, combine chickpeas, tahini, lemon juice, garlic, and preserved lemons.
2. Blend until smooth, adding olive oil as needed to achieve desired consistency.
3. Taste and adjust seasoning with salt, pepper, and additional herbs if desired.
4. Transfer to a serving bowl and garnish with fresh herbs.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled, accompanied by pita bread, vegetables, or crackers.
Cooking Time: None needed! Just blend and serve.
Grilled Fish with Preserved Lemon and Garlic Butter
Grilled Fish with Preserved Lemon and Garlic Butter: A flavorful and aromatic seafood dish that combines the simplicity of grilled fish with the tanginess of preserved lemon and the richness of garlic butter.
Ingredients:
– 4 fish fillets (such as snapper or cod)
– 1/4 cup preserved lemon, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter, softened
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together preserved lemon, garlic, and softened butter.
3. Brush both sides of the fish fillets with the lemon-garlic butter mixture.
4. Season with salt and pepper to taste.
5. Place the fish on the preheated grill and cook for 4-6 minutes per side, or until cooked through.
6. Garnish with chopped parsley if desired.
7. Serve immediately.
Cooking Time: 8-12 minutes
Preserved Lemon and Feta Stuffed Chicken
Elevate your chicken dish with the bright, tangy flavor of preserved lemons and creamy feta cheese. This simple yet impressive recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup preserved lemon, finely chopped
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together preserved lemon, feta cheese, and garlic.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each chicken breast with the lemon-feta mixture.
5. Drizzle olive oil over the chicken and season with salt and pepper.
6. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Lemon and Herb Couscous with Preserved Lemon
Lemon and Herb Couscous with Preserved Lemon: A Bright and Zesty Side Dish
This recipe combines the classic flavors of couscous with the brightness of lemon and the savory depth of preserved lemon. Perfect as a side dish for your next dinner party or special occasion.
Ingredients:
– 1 cup couscous
– 2 cups water
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons freshly squeezed lemon juice
– 2 teaspoons grated preserved lemon (see note)
– Salt and pepper to taste
Instructions:
1. Bring the water to a boil in a medium saucepan. Add the couscous, cover, and turn off the heat. Let it sit for 5-7 minutes or until the liquid is absorbed.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
3. Fluff the cooked couscous with a fork and add it to the skillet. Stir in the parsley, mint, lemon juice, and preserved lemon.
4. Season with salt and pepper to taste.
5. Serve warm or at room temperature.
Note: Preserved lemons can be found at Middle Eastern or specialty stores, or made at home by curing thinly sliced lemons in a mixture of salt, water, and spices for several weeks.
Cooking Time: 15-20 minutes
Preserved Lemon and Caper Pasta
This recipe combines the bright, citrusy flavor of preserved lemons with the salty, pungent taste of capers for a unique and flavorful pasta dish.
Ingredients:
– 8 oz. pasta (linguine or spaghetti work well)
– 2 tablespoons olive oil
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tablespoons preserved lemon pulp (see note)
– 1 tablespoon capers, rinsed and drained
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the parsley and garlic; cook for 1-2 minutes or until fragrant.
3. Add the preserved lemon pulp and capers to the skillet. Cook for an additional 1-2 minutes, stirring frequently.
4. Add the cooked pasta to the skillet, tossing to combine with the preserved lemon and caper mixture. If the sauce seems too thick, add a bit of reserved pasta water.
5. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Roasted Carrots with Preserved Lemon and Honey Glaze
Roasted Carrots with Preserved Lemon and Honey Glaze: A sweet and tangy twist on classic roasted carrots.
Ingredients:
– 1 pound of carrots, peeled and chopped into bite-sized pieces
– 2 tablespoons olive oil
– 1/4 cup honey
– 2 tablespoons preserved lemon, finely chopped
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the carrots with olive oil, salt, and pepper on a baking sheet.
3. Roast the carrots in the preheated oven for 20-25 minutes, or until tender and caramelized.
4. Meanwhile, mix honey and preserved lemon in a small bowl.
5. After the carrots have roasted for 15 minutes, brush them with the honey-preserved lemon glaze.
6. Return the carrots to the oven and continue roasting for an additional 5-10 minutes, or until the glaze is caramelized and sticky.
7. Garnish with fresh parsley or thyme, if desired. Serve warm.
Cooking Time: 25-30 minutes
Preserved Lemon and Yogurt Marinated Lamb
Elevate your lamb dish with the brightness of preserved lemons and the tanginess of yogurt.
Ingredients:
– 1 kg lamb shoulder or leg, bone-in
– 1/4 cup plain whole-milk yogurt
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp paprika
– Salt and pepper, to taste
– 2 preserved lemons (see note), finely chopped
– Fresh parsley, for garnish
Instructions:
1. In a large bowl, whisk together yogurt, olive oil, garlic, oregano, paprika, salt, and pepper.
2. Add the lamb and toss to coat evenly. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat oven to 180°C (350°F). Remove lamb from marinade, letting any excess liquid drip off.
4. Place lamb on a roasting pan and roast for 20-25 minutes per kilogram, or until cooked through.
5. During the last 10 minutes of cooking, sprinkle chopped preserved lemons over the lamb. Garnish with parsley before serving.
Note: Preserved lemons can be found in most Middle Eastern or Mediterranean markets. If unavailable, use fresh lemons and add a tablespoon of lemon juice to the marinade.
Lemon and Herb Quinoa Salad with Preserved Lemon
A refreshing and flavorful quinoa salad that combines the brightness of lemon, the earthiness of herbs, and the tanginess of preserved lemon. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 1 cup cooked quinoa
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/2 cup crumbled feta cheese (optional)
– 2 cloves garlic, minced
– 1 preserved lemon, finely chopped (see note)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, lemon juice, parsley, mint, and garlic.
2. Stir until well combined.
3. Add crumbled feta cheese (if using) and chopped preserved lemon.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Preserved Lemon and Garlic Roasted Shrimp
Elevate your seafood game with this flavorful and aromatic dish that combines the sweetness of shrimp with the tanginess of preserved lemons and garlic. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1/4 cup chopped fresh parsley
– 2 tablespoons preserved lemon (see note)
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together garlic, olive oil, parsley, and preserved lemon.
3. Add the shrimp and toss to coat evenly.
4. Season with salt and pepper to taste.
5. Line a baking sheet with parchment paper and arrange the shrimp in a single layer.
6. Roast for 8-10 minutes or until pink and cooked through.
7. Serve immediately, with lemon wedges on the side if desired.
Note: Preserved lemons can be found at most Middle Eastern markets or online. If you can’t find them, omit or substitute with 1 tablespoon freshly squeezed lemon juice.
Lemon and Thyme Roasted Chicken with Preserved Lemon
Brighten up your dinner table with this flavorful and aromatic roasted chicken recipe, infused with the zesty goodness of lemon and thyme.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 lemons, juiced
– 2 tbsp olive oil
– 2 tbsp honey
– 1 tsp dried thyme
– Salt and pepper, to taste
– 1 preserved lemon, thinly sliced
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, whisk together lemon juice, olive oil, honey, thyme, salt, and pepper. Rub the mixture all over the chicken, making sure to get some under the skin as well.
4. Place the sliced preserved lemon on top of the chicken.
5. Roast the chicken in the preheated oven for 45-50 minutes or until it reaches an internal temperature of 165°F (74°C).
6. Let the chicken rest for 10-15 minutes before carving and serving.
Cooking Time: 45-50 minutes
Preserved Lemon and Avocado Toast
Add a burst of flavor to your morning toast with this simple and delicious recipe combining the tanginess of preserved lemons with creamy avocado.
Ingredients:
– 2 slices of bread (preferably crusty baguette or ciabatta)
– 1 ripe avocado, mashed
– 2 tablespoons of preserved lemon, finely chopped
– Salt and pepper to taste
– Optional: red pepper flakes for added heat
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. Add a pinch of red pepper flakes if you like a little heat.
Cooking Time: 5 minutes
Note: Preserved lemons can be found at most specialty stores or online. If you’re feeling adventurous, you can also make your own preserved lemons by soaking thinly sliced lemons in a mixture of water and salt for several weeks.
Lemon and Herb Butter with Preserved Lemon
Elevate your bread game with this zesty and aromatic butter, infused with the tangy flavor of preserved lemons. This recipe is perfect for serving alongside roasted meats, vegetables, or as a spread for sandwiches.
Ingredients:
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons chopped fresh herbs (such as parsley, chives, or dill)
– 2 teaspoons preserved lemon, finely chopped
– Salt and pepper to taste
Instructions:
1. In a medium bowl, cream the softened butter until light and fluffy.
2. Add the lemon juice, chopped herbs, and preserved lemon. Mix until well combined.
3. Season with salt and pepper to taste.
4. Serve immediately or store in an airtight container at room temperature for up to 1 week.
Cooking Time: None
Preserved Lemon and Mint Infused Water
Stay hydrated and invigorated with this flavorful and refreshing infused water recipe. Perfect for hot summer days or as a pick-me-up any time of the year, this drink combines the tanginess of preserved lemons with the cooling essence of mint.
Ingredients:
– 1/2 cup cold-pressed water
– 1/4 cup sliced preserved lemon (see note)
– 1/4 cup fresh mint leaves
– Ice cubes (optional)
Instructions:
1. In a large pitcher, combine the cold-pressed water and sliced preserved lemons.
2. Add the fresh mint leaves to the pitcher and stir gently to combine.
3. Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
4. Serve the infused water over ice cubes, if desired.
Cooking Time: None! This recipe is ready in just a few minutes of preparation time.
Lemon and Rosemary Focaccia with Preserved Lemon
Elevate your bread game with this flavorful focaccia, infused with the brightness of lemon and the earthiness of rosemary. The addition of preserved lemon adds a tangy, salty depth to each bite.
Ingredients:
– 1 1/2 cups warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups all-purpose flour
– 2 tablespoons chopped fresh rosemary
– 2 lemons, zested and juiced (about 2 tablespoons each)
– 2 tablespoons preserved lemon, finely chopped
Instructions:
1. In a large bowl, combine warm water and yeast. Let it sit for 5 minutes.
2. Add olive oil, salt, and 2 cups of flour to the bowl. Mix until a shaggy dough forms.
3. Knead the dough for 10 minutes, then place in a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
4. Preheat oven to 400°F (200°C).
5. Punch down the dough, transfer to a baking sheet lined with parchment paper, and shape into a rectangle.
6. Drizzle with olive oil, sprinkle with rosemary, lemon zest, and preserved lemon.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Preserved Lemon and Ginger Tea
A refreshing and flavorful tea that combines the tanginess of preserved lemons with the spicy warmth of ginger, perfect for a soothing pick-me-up.
Ingredients:
– 1 cup boiling water
– 1/2 cup dried green tea leaves (or any other herbal tea)
– 1/4 cup sliced preserved lemon (see note)
– 2-inch piece of fresh ginger, peeled and thinly sliced
– Honey or sugar to taste (optional)
Instructions:
1. In a large pot, bring the boiling water to a simmer.
2. Add the green tea leaves and let steep for 3-5 minutes, or until desired strength is reached.
3. Remove the tea leaves by pouring the tea through a strainer into a teapot or mug.
4. Add the sliced preserved lemon and ginger to the tea.
5. Steep for an additional 2-3 minutes, allowing the flavors to meld together.
6. Strain out the solids before serving. If desired, add honey or sugar to taste.
Cooking Time: 10-12 minutes
Summary
Discover the bright, citrusy flavor of preserved lemons in these 18 recipes! From Moroccan Chicken Tagine to Lemon and Herb Roasted Potatoes, Preserved Lemons add a tangy twist to a variety of dishes. Try them in hummus, pasta sauces, or as a marinade for lamb or shrimp. For a snack, top toast with avocado and preserved lemon, or infuse water with mint and preserved lemon for a refreshing drink. Whether you’re looking to spice up your cooking or add some zesty flair to your meals, these recipes are sure to inspire.
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