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.
I love this recipe. I have a lemon tree so I was able to make multiple batches to give as gifts. That salty, sour flavor is so tasty. I tried some with sour cream on latkes (used a Fine Cooking recipe) and thought it was delicious!
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.
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