22/25

Moroccan Preserved Lemons

The tangy, sour flavor of preserved lemons is powerful, so a little goes a long way. Discard the salty lemon pulp and slice the rinds for a variety of uses. They add brightness, salt and depth to tagines, stews, grain salads, dressings, relishes, roasted poultry, seafood, marinades and sauces.

Get the recipe.