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Preserved Lemons
Mustapha's

It never fails to amaze us how the simple things often make the most impact. Take preserved lemons for example. Lemons, salt and water: that’s all that’s in the bottle and yet the end result is marvelous.

First, the lemons used are ‘country’ lemons or Leem lemons which are perfectly suited to be brined, and which for hundreds of years have been used as preserving lemons in Morocco. Two of them are then put into a simple salt and water brine which softens not only the skin, but the tartness. What results is a rich lemon taste without the mouth-puckering or the bitterness.

The rind and the pulp both make the perfect seasoning in exotic chicken dishes like Fragrant Moroccan Chicken With Preserved Lemons as well as adding richness to stews, dressings, salads and even martinis!

We know that there are recipes to make your own preserved lemons and we’ve tried them, but we have to admit, when you want a preserved lemon for just the right dash in a recipe, you don’t want to have to think about the recipe ingredients six weeks in advance. Yes, it takes six weeks to preserve lemons, and so these lemons, already preserved for you, are the ultimate. You don’t have to worry about chemicals or preservatives or colors… or anything unwanted. The owner is a stickler for presenting food at it simplest and most flavorful.

Two preserved lemons and so many ways to use them! Be sure and check out our other Preserved Lemon recipes using these simple wonders! Refrigerate after opening, and these lemons will be there to add richness and depth to whatever you want to add Zing to.