Salt - they are used in Moroccan cooking in things like tagines. But they make a great flavour boost for things like soup and stews, or stirred through cous cous, lentils, beans. It's a salty, lemon flavour. You just use the rind, not the flesh.
Hello Penny, would you consider posting a "How It Was Done" post? I'm collecting posts that are instructional in nature. In fact, I'd love to try making preserved lemons myself, or ask my wife to help me do it :)
Preserve them!
Good question Ruth. What a gorgeous colour they are in the jars.
ReplyDeleteSalt - they are used in Moroccan cooking in things like tagines. But they make a great flavour boost for things like soup and stews, or stirred through cous cous, lentils, beans. It's a salty, lemon flavour. You just use the rind, not the flesh.
ReplyDeleteYummy they look so good!
ReplyDeleteI have seen so many recipes using precerved lemons lately. fantastic in Morroccan tagines!
ReplyDeleteHello Penny, would you consider posting a "How It Was Done" post? I'm collecting posts that are instructional in nature. In fact, I'd love to try making preserved lemons myself, or ask my wife to help me do it :)
ReplyDeleteSure Ivan - my friend is coming up next month so I'll get her to bring more lemons. That way I can take photos...
ReplyDelete