"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Thread Tools Display Modes
Old 06-18-2012, 09:43 PM   #11
Chef Extraordinaire
CWS4322's Avatar
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,846
I add them to pasta dishes, Moroccan dishes, lentil-based dishes, ummm...trying to think ...

Here's a link:

Recipes Using Preserved Lemons Cookbook - Food.com - 94074

I've got OCD--Obsessive Chicken Disorder!
CWS4322 is offline   Reply With Quote
Old 06-19-2012, 05:26 AM   #12
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
Preserved lemons are more used in savory dishes, not sweet. You'll find them in almost any North African cookbook, as CWS mentioned, Morrocan. Couscous, tagines (stews), etc. There is a ton of salt in them, but they are amazingly not all that salty tasting. Think in terms of a sort of pickle. The process takes the bitterness out of the rind and softens the entire wedge.

Claire is offline   Reply With Quote
Old 06-19-2012, 08:09 AM   #13
Ogress Supreme
PrincessFiona60's Avatar
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 37,685
I like preserved lemons in chicken piccata.
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 06-25-2012, 04:24 PM   #14
Sous Chef
Join Date: Nov 2011
Posts: 545
Originally Posted by Addie
So what do you use these lemons in? Something like a Lemon Poppyseed bread? I have preserved lemons in a heavily concentrated sugar syrup. Great for desserts. Thinly sliced, and placed over a Frosted Lemon Cake, they make a pretty presentation. Even placed across the top of the Lemon Poppyseed bread. I have also use it to flavor the frosting with a couple of spoonfuls in place of the milk in a buttercream frosting or even a cream cheese frosting. But I would be afraid that the preserved in salt would taste salty.

Clue me in.
I like to slice them very thin and add to Israeli salad.
Siegal is offline   Reply With Quote
Old 06-25-2012, 11:17 PM   #15
Chef Extraordinaire
taxlady's Avatar
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 19,662
Send a message via Skype™ to taxlady
Originally Posted by Siegal View Post
I like to slice them very thin and add to Israeli salad.
What is Israeli salad?
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 06-26-2012, 12:13 AM   #16
Assistant Cook
Join Date: Jun 2012
Location: CT
Posts: 1
I really want to try this.
LunadeMiel is offline   Reply With Quote
Old 06-26-2012, 04:45 AM   #17
Head Chef
Join Date: Feb 2012
Location: USA
Posts: 1,158
How about Meyer lemons.

Preserved Meyer Lemons | The Urban Spork

Preserved Meyer Lemons Recipe at Epicurious.com
Cerise is offline   Reply With Quote
Old 07-02-2012, 07:15 PM   #18
Assistant Cook
Join Date: Jun 2012
Location: Montana
Posts: 15
When I still lived back East I had a friend whose mother was Moroccan and she would have jar after jar of preserved lemon.

If I remember properly it was just thin sliced lemon, lemon juice, salt and lots of shoving to get it all in to the jar. I don't remember her sterilizing or canning them and I never got sick. But I think this will be one of the first things on my shelf when I learn to can just in case my stomach's not the iron it used to be.
AnnCook is offline   Reply With Quote
Old 07-02-2012, 08:01 PM   #19
Master Chef
CharlieD's Avatar
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,231
Originally Posted by taxlady View Post
What is Israeli salad?
it really is a Russian cucumber - tomato salad, but somehow it became Israeli salad in America. I bet Israeli do not even know it's exists.
You are what you eat.
CharlieD is offline   Reply With Quote
Old 07-02-2012, 08:34 PM   #20
Executive Chef
Greg Who Cooks's Avatar
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,795
Originally Posted by LunadeMiel View Post
I really want to try this.
Me too! :)

Greg Who Cooks is offline   Reply With Quote


Preserved Lemons [QUOTE=CWS4322;1149950]Remind me how to make preserved lemons--I always buy mine...expensive![/QUOTE] They aren't really hard to make. The most effort will be sterilizing the mason jars. Ingredients 12 organic lemons, washed and dried. You may need a few extra depending on size and for juice. 1 Cup pickling or koshar salt Make cuts in each lemon starting at the blossom end to the stem end, stopping within 1/2" of the stem end. Rotate 90 degrees and repeat. Sterilize 3 pint jars, lids and rings in boiling water. Each jar should be done just before you are ready to stuff them, so the are still warm. Place salt in a bowl large enough to work over. Working over the bowl, gently spread apart the lemons and apply salt generously to the insides. Excess salt will fall back into the bowl. Immediately, add each lemon to the jar, pressing it down firmly to release juice. Fill each jar to within an inch of the top, making sure the lemons are completely covered in juice. Add 2 Tbsp of salt to each jar. Add lids and seal jars. Let cure for 3 weeks, turning the jars over every 2 days. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:51 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.