The zesty, tangy flavor of preserved lemons adds a burst of excitement to any dish. These pickled citrus gems are a staple in many cuisines, particularly Moroccan and Mediterranean cooking. In this article, we’ll explore 18 mouthwatering recipes that showcase the versatility of preserved lemons. From hearty stews and roasted meats to bright and refreshing salads, these recipes will inspire you to experiment with this flavorful ingredient.
Whether you’re looking for a new twist on classic dishes or seeking inspiration for a special occasion, these zesty preserved lemons recipes are sure to delight your taste buds.
Moroccan Chicken Tagine with Preserved Lemons
Experience the rich flavors of Morocco with this aromatic chicken tagine, infused with the tangy zip of preserved lemons. This slow-cooked dish is perfect for a cozy evening or special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup preserved lemons, chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– 1 cup chicken broth
– 1/4 cup chopped fresh parsley
Instructions:
1. Heat oil in a large clay or ceramic tagine (or Dutch oven) over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, preserved lemons, cumin, paprika, cinnamon, salt, and pepper; cook for 1 minute.
4. Add chicken and stir to combine.
5. Pour in broth and bring to a simmer.
6. Cover and cook over low heat for 45-50 minutes or until chicken is cooked through.
7. Garnish with parsley and serve.
Cooking Time: 45-50 minutes
Preserved Lemon and Olive Couscous
This flavorful couscous recipe combines the tanginess of preserved lemons with the savory taste of Kalamata olives, creating a deliciously aromatic dish perfect for any occasion.
Ingredients:
– 1 cup couscous
– 2 cups water or vegetable broth
– 1/4 cup preserved lemon, finely chopped
– 1/4 cup pitted and sliced Kalamata olives
– 2 tablespoons olive oil
– Salt to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring the couscous and water or broth to a boil in a medium saucepan.
2. Reduce heat, cover, and simmer for 5-7 minutes or until the liquid is absorbed.
3. Fluff the couscous with a fork.
4. In a large skillet, heat the olive oil over medium heat. Add the chopped preserved lemon and cook for 1 minute.
5. Stir in the sliced olives and cook for an additional 2 minutes.
6. Combine the cooked couscous and lemon-olive mixture. Season with salt to taste.
7. Garnish with chopped fresh parsley, if desired.
Cooking Time: 15-20 minutes
Grilled Fish with Preserved Lemon Salsa
Grilled Fish with Preserved Lemon Salsa: A Bright and Flavorful Summer Dish
This refreshing recipe combines the simplicity of grilled fish with the tangy, salty flavor of preserved lemon salsa. Perfect for a light summer meal or as an appetizer.
Ingredients:
– 4 fish fillets (such as cod, tilapia, or mahi-mahi)
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon paprika
– Salt and pepper to taste
– Preserved Lemon Salsa (see below)
Preserved Lemon Salsa:
– 1/2 cup chopped preserved lemons
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– Juice of 1 lemon
– Salt to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, lemon juice, paprika, salt, and pepper.
3. Brush the mixture on both sides of the fish fillets.
4. Grill the fish for 4-6 minutes per side, or until cooked through.
5. Serve with Preserved Lemon Salsa spooned over the top.
Cooking Time: 12-15 minutes
Preserved Lemon Hummus with Fresh Herbs
Elevate your hummus game with the addition of preserved lemons and fresh herbs! This flavorful dip is perfect for snacking, entertaining, or as a creative twist on traditional hummus.
Ingredients:
– 1 1/2 cups cooked chickpeas
– 1/4 cup preserved lemon (rind and pulp), finely chopped
– 1/4 cup fresh parsley leaves and stems, chopped
– 1/4 cup fresh cilantro leaves, chopped
– 3 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 2 tablespoons tahini
– 2 tablespoons water
Instructions:
1. Drain and rinse chickpeas.
2. In a blender or food processor, combine chickpeas, preserved lemon, parsley, cilantro, garlic, lemon juice, and salt.
3. Blend until smooth, stopping to scrape down sides as needed.
4. With the blender running, slowly add olive oil, tahini, and water.
5. Continue blending until creamy and well combined.
Cooking Time: 5 minutes
Roasted Carrots with Preserved Lemon and Honey
This sweet and tangy recipe showcases the natural sweetness of carrots, paired with the brightness of preserved lemon and the warmth of honey. A perfect side dish for any occasion.
Ingredients:
– 4 large carrots, peeled and chopped into 1-inch pieces
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup preserved lemon, finely chopped
– 2 tablespoons honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrots with olive oil, garlic, and salt.
3. Spread the carrot mixture on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until tender and caramelized, flipping halfway through.
5. Meanwhile, mix chopped preserved lemon with honey in a small bowl.
6. After carrots are done roasting, toss them with the lemon-honey mixture.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Preserved Lemon and Garlic Roasted Chicken
This Moroccan-inspired recipe combines the tangy flavor of preserved lemons with the richness of garlic, resulting in a mouthwatering roasted chicken dish perfect for special occasions.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 cloves of garlic, minced
– 2 tbsp preserved lemon (diced), see note
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together garlic, preserved lemon, and a pinch of salt.
3. Stuff the chicken cavity with the garlic-lemon mixture.
4. Rub the outside of the chicken with olive oil, then season with salt and pepper.
5. Place the chicken in a roasting pan and roast for 45-50 minutes or until cooked through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Spicy Preserved Lemon Harissa Pasta
Elevate your pasta game with this bold and flavorful dish that combines the tanginess of preserved lemons, the spiciness of harissa, and the creaminess of Parmesan cheese. This recipe is perfect for those who love a little heat in their meals.
Ingredients:
– 8 oz spaghetti
– 2 tbsp olive oil
– 1/4 cup preserved lemon, finely chopped
– 2 tbsp harissa
– 1 tsp garlic powder
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped preserved lemon and cook for 2-3 minutes or until fragrant.
3. Add harissa and garlic powder to the skillet. Cook for an additional minute, stirring constantly.
4. Add reserved pasta water to the skillet and stir to combine.
5. Combine cooked spaghetti with the spicy lemon sauce. Season with salt and pepper to taste.
6. Top with grated Parmesan cheese and chopped parsley (if using). Serve immediately.
Cooking Time: 15-20 minutes
Preserved Lemon and Herb Butter for Bread
This flavorful compound butter combines the brightness of preserved lemons with the warmth of herbs, perfect for spreading on toast, crackers, or using as a finishing touch for sandwiches.
Ingredients:
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh chives
– 1/4 cup preserved lemon pulp (see note)
– Salt and pepper to taste
Instructions:
1. In a medium bowl, mix together the softened butter, parsley, chives, and preserved lemon pulp until well combined.
2. Season with salt and pepper to taste.
3. Wrap the mixture in plastic wrap or parchment paper and chill for at least 30 minutes to allow flavors to meld.
4. Unwrap and use as desired.
Cooking Time: None required! Just let the butter sit at room temperature for about 10-15 minutes before serving.
Quinoa Salad with Preserved Lemon and Mint
This refreshing quinoa salad combines nutty quinoa with the tangy sweetness of preserved lemon, the coolness of mint, and the crunch of toasted almonds. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup chopped fresh mint leaves
– 1/4 cup chopped preserved lemon (see note)
– 1/2 cup diced red bell pepper
– 1/4 cup toasted almonds, chopped
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, mint leaves, preserved lemon, and red bell pepper.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the quinoa mixture and toss to coat.
4. Top with toasted almonds and season with salt and pepper to taste.
Cooking Time: 5-7 minutes (cooking quinoa), 2-3 minutes (toasting almonds)
Preserved Lemon and Yogurt Marinated Lamb
This recipe combines the bold flavors of preserved lemon and yogurt with tender lamb, perfect for a special occasion or dinner party. The marinade’s tangy and aromatic notes will elevate the dish to new heights.
Ingredients:
– 1 pound boneless lamb shoulder or leg
– 1/2 cup plain Greek yogurt
– 2 tablespoons preserved lemon juice (see note)
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together yogurt, preserved lemon juice, olive oil, garlic, and cumin.
2. Add the lamb and coat evenly with the marinade.
3. Cover and refrigerate for at least 4 hours or overnight (up to 24 hours).
4. Preheat oven to 375°F (190°C).
5. Remove lamb from marinade, letting any excess liquid drip off.
6. Roast lamb in a preheated skillet or Dutch oven for 20-25 minutes per pound, or until it reaches desired doneness.
Cooking Time: Approximately 1 hour and 15 minutes for 1 pound of lamb.
Braised Greens with Preserved Lemon and Chili
Elevate your greens game with this flavorful and aromatic braise that combines the tanginess of preserved lemon with the spiciness of chili flakes. Perfect for a cozy dinner or a healthy lunch.
Ingredients:
– 1 pound mixed greens (kale, collard, mustard), stems removed and chopped
– 2 tablespoons olive oil
– 1/4 cup chopped preserved lemon (see note)
– 1-2 teaspoons chili flakes (depending on desired heat level)
– Salt and pepper to taste
– 1 clove garlic, minced (optional)
Instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-low heat.
2. Add the chopped preserved lemon and cook for 1-2 minutes, stirring occasionally, until fragrant.
3. Add the mixed greens, chili flakes, salt, and pepper to the skillet. Stir to combine.
4. Cover the skillet and braise the greens for 10-12 minutes, or until tender and slightly caramelized.
5. Taste and adjust seasoning as needed. Serve hot, garnished with minced garlic if desired.
Cooking Time: 10-12 minutes
Preserved Lemon and Caper Vinaigrette
This vinaigrette is a flavorful and tangy condiment that adds depth to any salad or dish. The combination of preserved lemons, capers, garlic, and herbs creates a rich and aromatic flavor profile.
Ingredients:
– 1/2 cup preserved lemon, finely chopped
– 1/4 cup capers, rinsed and drained
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 2 tablespoons white wine vinegar or apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or dill, chopped (optional)
Instructions:
1. In a small bowl, combine chopped preserved lemon, capers, garlic, salt, and pepper.
2. In a separate bowl, whisk together olive oil, vinegar, and Dijon mustard until smooth.
3. Add the preserved lemon mixture to the vinaigrette and stir to combine.
4. Taste and adjust seasoning as needed.
5. Store in an airtight container in the refrigerator for up to 1 week.
Cooking Time: None
Seared Scallops with Preserved Lemon Beurre Blanc
This recipe combines the sweetness of scallops with the tanginess of preserved lemon, all wrapped up in a rich and creamy beurre blanc sauce. Perfect for a special occasion or a romantic dinner.
Ingredients:
– 12 large scallops
– 2 tbsp olive oil
– 1/4 cup preserved lemon, finely chopped
– 1/2 cup white wine
– 1/2 cup heavy cream
– 2 tbsp butter
– Salt and pepper to taste
– Fresh parsley or chives for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pat scallops dry with paper towels.
3. Heat olive oil in a skillet over medium-high heat. Sear scallops for 2-3 minutes per side, until golden brown.
4. Remove scallops from the pan and set aside.
5. Reduce heat to medium and add chopped preserved lemon, white wine, and heavy cream to the pan. Simmer for 5 minutes.
6. Stir in butter until melted. Season with salt and pepper to taste.
7. Serve beurre blanc sauce over seared scallops. Garnish with fresh parsley or chives.
Cooking Time: 15-20 minutes
Preserved Lemon and Feta Stuffed Peppers
Add a burst of Mediterranean flavor to your dinner table with these colorful stuffed peppers. Sweet bell peppers filled with a tangy mix of preserved lemon, crumbled feta cheese, and fragrant herbs make for a delightful and easy meal.
Ingredients:
– 4 large bell peppers, any color
– 1/2 cup preserved lemon, finely chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix together chopped preserved lemon, crumbled feta cheese, parsley, garlic, salt, and pepper.
4. Stuff each pepper with the mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 30 minutes. Remove foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Lentil Soup with Preserved Lemon and Cumin
This hearty lentil soup is infused with the bright, tangy flavor of preserved lemon and the warm, earthy notes of cumin. A perfect blend of spices and textures that will leave you feeling cozy and satisfied.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 preserved lemon, diced (about 2 tablespoons)
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, vegetable broth, preserved lemon, cumin, smoked paprika, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 40 minutes
Preserved Lemon and Thyme Roasted Potatoes
A flavorful twist on classic roasted potatoes, this recipe combines the brightness of preserved lemons with the earthiness of thyme for a delicious side dish perfect for any meal.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch wedges
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup preserved lemon, chopped (see note)
– 2 sprigs fresh thyme, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, garlic, preserved lemon, and thyme until well coated.
3. Season with salt and pepper to taste.
4. Line a baking sheet with parchment paper and arrange potato wedges in a single layer.
5. Roast for 25-30 minutes or until potatoes are tender and golden brown.
6. Serve hot.
Note: Preserved lemons can be found at Middle Eastern markets or online. If you can’t find them, omit or substitute with lemon zest and juice.
Chickpea Stew with Preserved Lemon and Spinach
This hearty stew combines the creamy richness of chickpeas with the bright, tangy flavor of preserved lemon and the earthy sweetness of spinach. Perfect for a cozy evening meal or a healthy lunch option.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 preserved lemon, chopped (about 1/4 cup)
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 2 cups vegetable broth
– 1 bunch fresh spinach leaves
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the chickpeas, preserved lemon, cumin, smoked paprika (if using), salt, and pepper. Cook for 1 minute.
4. Pour in the vegetable broth and bring to a simmer.
5. Reduce heat to low and let stew for 20-25 minutes or until the flavors have melded together.
6. Stir in the fresh spinach leaves and cook until wilted.
Cooking Time: 25-30 minutes
Preserved Lemon and Ginger Glazed Salmon
Elevate your dinner game with this flavorful and aromatic glaze that combines the brightness of preserved lemons and the warmth of ginger, perfectly complementing the rich taste of salmon.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup preserved lemon juice
– 2 tbsp freshly grated ginger
– 2 tbsp honey
– 2 tbsp soy sauce
– 2 tbsp olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together preserved lemon juice, grated ginger, honey, soy sauce, and olive oil.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Brush the glaze evenly over both sides of the salmon, making sure they’re fully coated.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Summary
Get ready to add a burst of citrus flavor to your meals with these 18 zesty preserved lemons recipes! From classic Moroccan Chicken Tagine to innovative dishes like Grilled Fish with Preserved Lemon Salsa and Roasted Carrots with Preserved Lemon and Honey, there’s something for every taste and occasion. Whether you’re looking to elevate a weeknight dinner or add a twist to your favorite dish, these preserved lemon recipes are sure to inspire. Try them out and discover the bright, tangy flavor that’s been a staple of Mediterranean cuisine for centuries!
