My mother has always cooked fantastic authentic Moroccan dishes all my life. As I learned how to cook, I realized there was one ingredient in these dishes that truly stood out: preserved lemons. It's got an unusual lemony taste that can't be substituted. The flavours really strike all your senses. We use it to cook with our meats, as a depth to our salad dressings, or just put a bit on the sides of our dishes as a type of chutney. A good jar of preserved lemons could cost you $15 to $30 at the shops. Skip it and make your own.
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If anyone is looking for a good recipe to use these in, here is my Moroccan Tagine:
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This is a simple way to make preserved lemons. A little drizzle of this stuff goes a long way when making salads, using as a topping, or in your marinades. It's great because it doesn't have just a lemon flavour, it's also got the taste of the dissolved lemon rind, which is amazing.
