Whole Preserved Lemons

Preserved Lemons are an essential Moroccan culinary tradition using small lemons, salt and time to give a bright, citrus, complex, umami flavor and light saltiness these lemons add a flavorful punch to braises, tagines and dressings.

They are packed whole but tender enough to slice easily and use in a variety of dishes. Besides their complex flavor, we also love them for their long shelf stability. It’s no wonder they are popular in North African and Middle Eastern cuisine, and even used medicinally in China and Vietnam.

Uses: Finely dice the outer skin and add to braises, stews, meat dishes and tagines to sharpen spices and cut through rich flavors. Or add to pilafs or bean dishes, such as lentils, as the lemon’s briny, piquant bite helps brighten up starchy grains. Mash the inner flesh for dressings, vinaigrettes and marinades.​

Recipes: Roasted Fish with Chermoula, Spicy Roast Chicken with Preserved Lemons

Origin: Morocco

Ingredients: Lemons (Beldi), Water, salt, citric acid, ascorbic acid. Contains sulphites.

Size: Net wt. 13.4 oz (380g). Dry wt. 7.05 oz (200g).