One of the questions we hear most frequently is "what do I cook with a preserved lemon?" Preserved lemons have been made for thousands of years, and are a key ingredient in cuisines as diverse as southern Italian and Cambodian. Preserved lemons are an essential part of Moroccan cuisine, where they add the salty, tangy flavor essential for dishes such as salads, meat and vegetarian stews and even a spicy dip made of just preserved lemon and harissa. The classic Moroccan dish is a tagine, where vegetables, chicken or lamb is stewed together with lemons and spices. Tagine is always a little bit different, and varies from region to region and cook to cook. Sometimes it has prunes, sometimes it has golden raisins. Sometimes there are tomatoes, or cloves or whatever vegetables the chef has on hand. We could write a recipe for it, but this one, by Eric Ripert of Le Bernadin, is a great place to start. So grab yourself some mo foods Preserved Lemons and give it a shot! We would love pictures of your results.
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