Get ready to add a burst of citrusy flavor to your meals with these 20 tangy preserved lemon recipes! Preserved lemons, also known as pickled or cured lemons, are a staple ingredient in many cuisines, particularly Moroccan and Mediterranean cooking. The process of preserving lemons involves soaking them in a brine of salt, water, and spices, which gives the lemons their characteristic sour flavor and chewy texture.
In this article, we’ll explore a wide range of recipes that showcase the versatility of preserved lemons. From classic North African dishes like Moroccan Chicken Tagine to modern twists on pasta and hummus, these recipes will add a tangy twist to your meals. Whether you’re looking for inspiration for a quick weeknight dinner or a special occasion, we’ve got you covered.
Moroccan Chicken Tagine with Preserved Lemons and Olives
Moroccan Chicken Tagine with Preserved Lemons and Olives: A rich and aromatic stew that combines the bold flavors of chicken, preserved lemons, and olives.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chopped fresh parsley
– 2 cups chicken broth
– 1/4 cup preserved lemon juice
– 1/4 cup pitted green olives, sliced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper to taste
Instructions:
1. Heat oil in the base of a clay or ceramic tagine (or Dutch oven).
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, parsley, chicken broth, preserved lemon juice, olives, cumin, coriander, salt, and pepper.
4. Add chicken thighs and bring to a simmer.
5. Cover the tagine (or Dutch oven) and cook over low heat for 30-40 minutes or until chicken is cooked through.
6. Serve hot, garnished with additional parsley if desired.
Cooking Time: 30-40 minutes
Preserved Lemon and Herb Roasted Potatoes
Brighten up your meal with the tangy flavor of preserved lemons and herbs, perfectly balanced with roasted potatoes. This easy recipe is a perfect side dish for any occasion.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch cubes
– 2 tbsp olive oil
– 1/4 cup chopped fresh rosemary leaves
– 2 cloves garlic, minced
– 1 preserved lemon (see note), thinly sliced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, rosemary, garlic, and salt.
3. Spread the potato mixture on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 25-30 minutes or until potatoes are tender and golden brown.
5. During the last 10 minutes of roasting, add sliced preserved lemon to the potatoes.
6. Remove from oven and season with pepper.
Cooking Time: 35-40 minutes
Lemony Preserved Lemon Pasta with Garlic and Chili
Brighten up your pasta dish with the tangy flavor of preserved lemons, pungent garlic, and a hint of chili heat. This recipe combines the richness of pasta with the bold flavors of the Mediterranean.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 1/4 cup preserved lemon, finely chopped
– 3 cloves garlic, minced
– 1/2 teaspoon red pepper flakes
– 2 tablespoons olive oil
– Salt and black pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute, until fragrant.
3. Add chopped preserved lemon and red pepper flakes. Cook for an additional 2-3 minutes, stirring frequently, until the flavors meld together.
4. Combine cooked pasta and lemon-garlic mixture. Season with salt and black pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Grilled Salmon with Preserved Lemon Butter Sauce
Elevate your seafood game with this flavorful and aromatic dish that combines the richness of salmon with the tanginess of preserved lemons. This recipe is perfect for a quick and impressive dinner.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 2 tbsp preserved lemon butter (see note)
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or dill, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Season salmon fillets with salt and pepper.
3. Grill salmon for 4-5 minutes per side, or until cooked through.
4. Meanwhile, mix softened butter, preserved lemon butter, and garlic in a small bowl.
5. Serve grilled salmon with the preserved lemon butter sauce spooned over the top. Garnish with chopped parsley or dill if desired.
Note: Preserved lemon butter can be made by blending 1/2 cup softened butter with 2 tbsp preserved lemon zest (available at Middle Eastern markets) and 1 tsp salt. Store in an airtight container for up to 1 week.
Cooking Time: 12-15 minutes
Preserved Lemon and Feta Stuffed Chicken
Elevate your chicken game with this flavorful and aromatic recipe that combines the tanginess of preserved lemons and the creaminess of feta cheese. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 preserved lemon (chopped), rinsed and drained
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together feta cheese, parsley, garlic, and preserved lemon.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the feta mixture.
4. Drizzle olive oil over the chicken and season with salt and pepper.
5. Bake for 25-30 minutes or until cooked through.
6. Garnish with fresh thyme leaves, if desired.
Cooking Time: 25-30 minutes
Quinoa Salad with Preserved Lemon and Fresh Herbs
This refreshing quinoa salad combines the nutty flavor of cooked quinoa with the tangy zing of preserved lemon, all tied together with a sprinkle of fresh herbs. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup chopped preserved lemon (see note)
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large bowl, combine cooked quinoa, preserved lemon, parsley, and mint.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Toss gently to combine.
Cooking Time: 20-25 minutes (includes cooking quinoa)
Preserved Lemon Hummus with Toasted Pita
This refreshing twist on traditional hummus combines the tanginess of preserved lemons with the creaminess of chickpeas, served with crispy toasted pita for a delightful snack or appetizer.
Ingredients:
– 1 1/2 cups cooked chickpeas
– 1/4 cup preserved lemon, finely chopped
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/2 cup pita bread, cut into triangles
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a blender or food processor, combine chickpeas, preserved lemon, tahini, garlic, lemon juice, and salt.
3. Blend until smooth, adding olive oil as needed.
4. Toast pita bread triangles in the oven for 5-7 minutes, or until crispy.
5. Serve hummus with toasted pita and enjoy!
Cooking Time: 10-12 minutes
Braised Lamb Shanks with Preserved Lemons and Dates
Braised Lamb Shanks with Preserved Lemons and Dates: A Mediterranean-Inspired Delight
This hearty dish combines the rich flavor of lamb shanks with the brightness of preserved lemons and the sweetness of dates, resulting in a complex and satisfying meal.
Ingredients:
– 4 lamb shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup red wine
– 2 preserved lemons, sliced
– 1/4 cup pitted dates, chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides, then set aside.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add broth, wine, preserved lemons, dates, cumin, salt, and pepper. Stir to combine.
5. Return lamb shanks to the pot, cover, and transfer to the preheated oven.
6. Braise for 2 1/2 hours or until lamb is tender.
7. Serve with the rich, flavorful sauce spooned over the top.
Cooking Time: 2 1/2 hours
Preserved Lemon and Olive Tapenade
A flavorful condiment perfect for topping crackers, crostini, or grilled meats, this preserved lemon and olive tapenade combines the brightness of citrus with the richness of olives.
Ingredients:
– 1/2 cup pitted green olives (such as Cerignola or Castelvetrano)
– 1/4 cup preserved lemons (see note), finely chopped
– 1/4 cup Kalamata olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine olives, preserved lemons, garlic, salt, and pepper.
2. Blend until coarsely chopped, leaving some texture intact.
3. With the blender or food processor running, slowly pour in the olive oil through the top.
4. Continue blending until the tapenade reaches your desired consistency.
Cooking Time: 5 minutes
Note: Preserved lemons can be found at most Middle Eastern markets or made by soaking thinly sliced lemon in a brine of water, salt, and spices for several weeks.
Roasted Carrots with Preserved Lemon and Honey Glaze
Roasted Carrots with Preserved Lemon and Honey Glaze Recipe
Summary: Elevate humble carrots with a sweet and tangy glaze, featuring the bright citrus flavor of preserved lemon. Perfect for a side dish or as a topping for your favorite entrees.
Ingredients:
• 4-6 large carrots, peeled and chopped into 1-inch pieces
• 2 tablespoons olive oil
• 1/4 cup preserved lemon, finely chopped
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrots with olive oil, salt, and pepper until well coated.
3. Spread carrot mixture onto a baking sheet in a single layer.
4. Roast for 20-25 minutes or until tender and caramelized.
5. Meanwhile, whisk together preserved lemon, honey, and apple cider vinegar in a small bowl.
6. After carrots have roasted for 15 minutes, brush them with the glaze and continue to roast for an additional 10-15 minutes, or until glaze is sticky and caramelized.
Cooking Time: 35-40 minutes
Preserved Lemon and Yogurt Marinated Grilled Shrimp
This refreshing and flavorful recipe combines the tanginess of preserved lemon with the creaminess of yogurt, perfectly complementing succulent grilled shrimp. Perfect for a quick summer dinner or as an appetizer for your next gathering.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup plain Greek yogurt
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons preserved lemon, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, preserved lemon, garlic, salt, and pepper.
2. Add the shrimp to the marinade, making sure they are fully coated. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Remove shrimp from marinade, letting any excess liquid drip off.
4. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
5. Serve immediately, garnished with parsley or cilantro if desired.
Cooking Time: 6-8 minutes total
Couscous with Preserved Lemon and Toasted Almonds
This classic North African dish combines the fluffy texture of couscous with the tangy flavor of preserved lemon and the crunch of toasted almonds. A simple yet flavorful recipe perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1/4 cup preserved lemon, finely chopped
– 1/4 cup sliced almonds
– 2 tablespoons olive oil
– Salt to taste
Instructions:
1. Bring the water to a boil and add the couscous. Cover and let sit for 5 minutes.
2. Fluff the couscous with a fork and stir in the chopped preserved lemon, salt, and toasted almonds.
3. Drizzle with olive oil and serve hot.
Cooking Time: 10-12 minutes
Preserved Lemon and Thyme Roasted Chicken
Elevate your roasted chicken game with the bright, citrusy flavor of preserved lemons and the subtle aroma of thyme. This simple recipe yields a juicy, aromatic bird that’s perfect for any occasion.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 tbsp olive oil
– 1/4 cup preserved lemon, finely chopped
– 2 tbsp fresh thyme leaves
– 1 tsp salt
– 1 tsp black pepper
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together olive oil, preserved lemon, thyme, salt, and pepper.
4. Rub the mixture all over the chicken, making sure to get some under the skin as well.
5. Place the chicken in a roasting pan and roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 10-15 minutes before carving and serving.
Cooking Time: 45-50 minutes
Spicy Preserved Lemon Harissa Dip
Elevate your snack game with this addictive Spicy Preserved Lemon Harissa Dip, perfect for veggie sticks, crackers, or pita chips.
Ingredients:
– 1/2 cup preserved lemons (see note), finely chopped
– 1/4 cup harissa paste
– 1/2 cup Greek yogurt
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: 1/4 teaspoon cumin for added depth
Instructions:
1. In a bowl, combine chopped preserved lemons, harissa paste, Greek yogurt, lemon juice, and garlic.
2. Mix until smooth, adjusting seasoning as needed.
3. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None (ready when assembled)
Preserved Lemon and Avocado Toast with Chili Flakes
Add a burst of citrusy flavor and spicy kick to your breakfast or brunch with this simple yet flavorful toast recipe. Preserved lemons bring a tangy, salty taste that pairs perfectly with creamy avocado and a sprinkle of chili flakes.
Ingredients:
– 2 slices whole grain bread
– 1 ripe avocado, mashed
– 1/4 cup preserved lemon (see note), finely chopped
– 1-2 tsp chili flakes
– Salt and pepper to taste
– Optional: feta cheese or red pepper flakes for added flavor
Instructions:
1. Toast the bread until lightly browned.
2. Spread the mashed avocado on top of the toast.
3. Sprinkle the chopped preserved lemon over the avocado.
4. Add a pinch of chili flakes and season with salt and pepper to taste.
5. Serve immediately, or top with feta cheese for an added burst of flavor.
Cooking Time: 10 minutes
Lentil Soup with Preserved Lemon and Cumin
This hearty lentil soup is elevated by the bright, tangy flavor of preserved lemon and the warm, earthy notes of cumin. Perfect for a cozy evening meal or as a comforting lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 4 cups vegetable broth
– 1 can diced tomatoes
– 2 tablespoons preserved lemon, finely chopped
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and smoked paprika (if using); cook for 1 minute.
3. Add lentils, broth, diced tomatoes, and preserved lemon; bring to a boil.
4. Reduce heat to low, cover, and simmer for 30-40 minutes or until lentils are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.
Cooking Time: 30-40 minutes
Preserved Lemon and Herb Butter for Grilled Bread
Elevate your grilled bread game with this tangy and aromatic butter. A perfect accompaniment to your favorite sandwiches or as a dip for crudités.
Ingredients:
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons preserved lemon, finely chopped
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
Instructions:
1. In a small bowl, mix together the softened butter, chopped preserved lemon, parsley, and chives until well combined.
2. Season with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Grill your favorite bread or use as a dip for crudités.
Cooking Time: None, as this is a spread that can be stored in the refrigerator for up to 1 week.
Roasted Eggplant with Preserved Lemon and Tahini Drizzle
Roasted Eggplant with Preserved Lemon and Tahini Drizzle
Eggplant takes center stage in this flavorful dish, where the sweetness of roasted eggplant pairs perfectly with the tanginess of preserved lemon and creamy tahini.
Ingredients:
– 2 large eggplants
– 1/4 cup preserved lemon, finely chopped
– 1/2 cup tahini
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the eggplant halves, then season with salt and pepper.
4. Roast the eggplant for 30-40 minutes or until tender and caramelized.
5. In a small bowl, whisk together the tahini and 1 tablespoon of water to achieve a smooth consistency.
6. Once the eggplant is roasted, drizzle the tahini sauce over the top and sprinkle with chopped preserved lemon.
7. Garnish with fresh parsley or cilantro, if desired.
Cooking Time: 30-40 minutes
Preserved Lemon and Ginger Glazed Duck Breast
This recipe combines the savory flavor of duck breast with the tangy sweetness of preserved lemons and spicy kick of ginger, creating a dish that’s both elegant and delicious.
Ingredients:
– 4 duck breasts
– 1/4 cup preserved lemon, finely chopped
– 2 inches fresh ginger, peeled and grated
– 1/4 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together preserved lemon, ginger, honey, soy sauce, and olive oil.
3. Season the duck breasts with salt and pepper.
4. Brush the glaze all over the duck breasts, making sure they’re fully coated.
5. Place the duck breasts on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 20-25 minutes or until cooked to desired level of doneness.
7. Let the duck rest for 5 minutes before slicing and serving.
Cooking Time: 20-25 minutes
Preserved Lemon and Mint Iced Tea
Refresh your senses with this zesty and revitalizing iced tea infused with the tangy flavors of preserved lemon and mint.
Ingredients:
– 1 quart water
– 2 tablespoons loose-leaf black tea or green tea
– 2 cups fresh mint leaves
– 1/4 cup preserved lemon, thinly sliced
– 2 tablespoons honey (optional)
– Ice cubes
Instructions:
1. Bring the water to a boil.
2. Remove from heat and steep the tea leaves for 5 minutes.
3. Strain the tea into a large pitcher and discard the tea leaves.
4. Add the fresh mint leaves to the tea and let it infuse in the refrigerator for at least 2 hours or overnight.
5. Just before serving, add the sliced preserved lemon and honey (if using) to the tea. Stir well to combine.
6. Fill glasses with ice and pour the tea over the ice.
Cooking Time: 10 minutes
Summary
Discover the bold flavors of preserved lemons with these 20 tangy recipes! From Moroccan Chicken Tagine to Preserved Lemon Hummus, and from Grilled Salmon to Lentil Soup, there’s something for everyone. Add a burst of citrusy flavor to your meals with these creative ideas. Try using preserved lemons in pasta dishes, roasted vegetables, or as a marinade for grilled meats. You can even use them to add zing to dips, salads, and breads. Get inspired by these delicious recipes and elevate your cooking game!
