Yield: Yields 1 pint
Preserved lemons add a salty zing to Moroccan dishes like the Tangy Fish Tagine with Preserved Lemons and Vegetables. They’re available in some supermarkets, but it’s also easy to make your own. The only hard part is waiting 4 weeks for them to be ready to use.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I love preserved lemon, and this is the best version I have tried. Super-easy, and the pint volume makes a lot more sense than the quart-sized recipes elsewhere. A little preserved lemon goes a long way! This will be my go to recipe.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?