Preserved lemons

One of the most indispensable ingredients to Moroccan cooking, the flavor of preserved lemons is completely unique and magical.  Here at the restaurant we always have a large bucket of them on hand for traditional uses, and we are constantly on the lookout for new applications for this wonderful homemade condiment.  Preserved lemons are basically salt-pickled lemons, and our recipe includes the aromas of fennel seed, clove, bay leaf along with some garlic, onion and a few dried  red chilies.  There’s no other aroma quite like the bright fragrance of salted lemon and clove as the steam rises from the pot, and it is instantly recognizable when you enter the kitchen while our staff is preparing a new batch.

The most common use for preserved lemons in Moroccan cooking is in dishes involving chicken and olives.  Inspired by that, we use them to make marinades for roast or grilled chicken dishes — along with garlic, olive oil, ground coriander, fresh herbs, etc.  But in my mind the opportunities for culinary applications are quite broad:  we also love the brightness and silky texture that thin slivers of preserved lemon rind bring to small bittergreen salads — like arugula and watercress — and when mixed at the last minute with freshly cooked green kale.  Lately we have used that small salad as a counterpoint to seared scallops, and the green kale as a satisfying accompaniment to grilled skirt steak.

More on this subject soon, and keep an eye out for the posting of this recipe.  You will be able to make these at home and add preserved lemons to your personal repertoire of condiments!