In the Market: Preserved Lemons

We are always looking for easy, simple ingredients to use at home during the hot summer months. That's why Gothamist loves to have a jar of preserved lemons on hand. After being cured in a salt mixture, the lemon rinds can be used as an intense, sweet accent to a tomato salad, couscous, or even a simple bowl of olives. Preserved lemons are also an excellent seasoning for grilling chicken or lamb this summer.

Fairway has a large jar of preserved lemons for $6.99, or rather than buying them, make your own.

Do you have any uses for preserved lemons to share?

Contact the author of this article or email tips@gothamist.com with further questions, comments or tips.

By Joe DeSalazar in Food on July 12, 2005 12:35 PM

Comments [rss]

dirt

Nice lemons should be devoured and not preserved...

erika

preserved lemons are delicious in a moroccan tagine. this is a long cooking stew traditionally prepared in a clay tagine pot, but a dutch oven does just fine too.

lamb or chicken chunks

olives

preserved lemon

onion

spices

whatevs

serve over cous cous. orgasmico!!

s alesch

make some orrechiete pasta,

in a little dish broil some sardines, pinenuts, garlic, 2 anchovies, olive oil and a few chunks of preserved lemmons. when crispy and sizzling rest it atop your oiled and salted pasta.

shave some bottarga on top for more sheer energy....

pure gourmet hobo.....