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What’s the best way to cook preserved lemons?

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I’ve recently bought preserved lemons for a tagine recipe. How do I prepare and use them properly in cooking?

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Rinse the preserved lemons to remove excess salt, then remove the flesh and seeds. You typically only use the peel, which adds a bright and tangy flavor to dishes like tagines.

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Preserved lemons are packed with flavor! Rinse them, then finely chop the peel and discard the pulp. Add it to the dish toward the end of cooking to maintain the bright citrus notes.

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You can use both the peel and the flesh, depending on how strong you want the flavor. Rinse them well and chop them finely for use in tagines, salads, or stews. It adds a lovely salty-sour taste.

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