Tag Archives: preserved lemons

Preserved lemons

Preserved lemons

Make preserved lemons with ripe, new-season fruit that have not been waxed. Store-bought lemons are usually coated with wax, which has to be removed by scrubbing in warm water with a soft-bristle brush; even then it is very difficult to remove. Pieces of pickled lemon may be washed before using to remove any surface salt, or blanched to remove more of the salt and bring out the natural mild sweetness. They may then be sliced, chopped, or minced as needed for the texture of the dish. The rind may be used with or without the pulp. Preserved lemon is the key ingredient in many Moroccan dishes such as tagines. In Cambodian cuisine, it is used in dishes such as Ngam nguv, a chicken soup with whole preserved lemons. They are often combined in various ways with olives, artichokes, seafood, veal, chicken, and rice. Lemon Pickle is a standard accompaniment to curd rice, which is often the last course in South Indian Cuisine.