Preserved Lemons

Preserved lemons are whole lemons salt-cured in their own juice for several weeks, transforming them into intensely savoury, briny, slightly fermented bombs of citrus flavor. A staple in North African and Middle Eastern cooking, they're commonly added to tagines, couscous, and dressings. The flesh is usually discarded, with only the soft, deeply flavoured rind chopped and used. A little goes a very long way - their flavour is concentrated and salty, so always start with less than you think. Rinse them first to reduce saltiness, and balance their punch with sweetness like honey or roasted vegetables.