Discover the versatility of preserved lemons with these 18 mouthwatering recipes that showcase their tangy flavor and aroma. From Moroccan Chicken Tagine to Preserved Lemon and Herb Roasted Potatoes, this collection of dishes will inspire you to get creative in the kitchen. With ingredients like chicken, fish, lamb, beef, and even vegetables, there’s something for everyone. Whether you’re looking for a flavorful marinade, a tangy sauce, or a burst of citrus flavor, these recipes are sure to delight your taste buds.
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Moroccan Chicken Tagine with Preserved Lemons and Olives
This classic Moroccan dish combines tender chicken, tangy preserved lemons, and savory olives in a rich and aromatic tagine. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 large onions, chopped
– 3 cloves of garlic, minced
– 1 cup preserved lemons, diced
– 1/2 cup pitted green olives, sliced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 1 cup chicken broth
Instructions:
1. Heat the oil in a large clay or ceramic tagine (or Dutch oven) over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute.
4. Add the chicken and cook until browned on all sides, about 5-7 minutes.
5. Add the preserved lemons, olives, salt, and black pepper. Pour in the chicken broth.
6. Bring to a simmer, then cover and cook over low heat for 30-40 minutes or until the chicken is tender.
Cooking Time: 45-50 minutes
Preserved Lemon and Herb Roasted Potatoes
Elevate your roasted potatoes with the tangy flavor of preserved lemons and a blend of fresh herbs. This easy recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2-3 large potatoes, peeled and cut into wedges
– 1/4 cup preserved lemon, finely chopped
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss potatoes with olive oil, garlic, rosemary, thyme, salt, and pepper until they are evenly coated.
3. Spread the potato mixture on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until potatoes are tender and golden brown.
5. During the last 5 minutes of roasting, sprinkle chopped preserved lemon over the potatoes.
6. Serve hot and enjoy!
Cooking Time: 25 minutes
Lemony Preserved Lemon Pasta with Garlic and Chili
Brighten up your pasta game with this zesty and aromatic dish, featuring the tangy flavors of preserved lemons, garlic, and chili.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti, linguine)
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1/4 cup preserved lemon, finely chopped
– 1/4 cup red pepper flakes
– Salt and black pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes or until fragrant.
3. Add chopped preserved lemon and red pepper flakes. Sauté for an additional 2-3 minutes, stirring frequently.
4. Combine cooked pasta with the skillet 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 and Dill Sauce
Elevate your grilling game with this flavorful and refreshing salmon dish, featuring the tangy sweetness of preserved lemon and the brightness of fresh dill.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup preserved lemon, finely chopped
– 1/4 cup plain Greek yogurt
– 2 tbsp freshly chopped dill
– 2 tbsp olive oil
– Salt and pepper to taste
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 together preserved lemon, yogurt, and dill in a small bowl.
5. Brush the sauce onto the grilled salmon during the last minute of cooking.
6. Serve immediately.
Cooking Time: 12-15 minutes
Preserved Lemon and Olive Tapenade Crostini
Elevate your appetizer game with this flavorful and aromatic crostini, perfect for any gathering. The combination of tangy preserved lemons, rich olive tapenade, and crunchy baguette is sure to impress.
Ingredients:
– 1 baguette, sliced into 1/4-inch thick rounds
– 1/2 cup preserved lemon, finely chopped
– 1/4 cup olive tapenade
– 1/4 cup crumbled feta cheese (optional)
– Fresh parsley leaves for garnish
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Arrange baguette slices on a baking sheet and toast for 5-7 minutes, or until lightly browned.
3. Spread a small amount of olive tapenade on each toasted baguette slice.
4. Top with chopped preserved lemon and crumbled feta cheese (if using).
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley leaves.
7. Serve immediately.
Cooking Time: 15-20 minutes
Spicy Preserved Lemon Hummus with Pita Chips
Spicy Preserved Lemon Hummus with Pita Chips Recipe
This recipe combines the creamy richness of traditional hummus with the tangy zip of preserved lemon, perfect for snacking or as a dip for your favorite pita chips.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon preserved lemon (finely chopped)
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
– Pita chips for serving
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a blender or food processor, combine chickpeas, tahini, garlic, lemon juice, preserved lemon, cumin, salt, and pepper. Blend until smooth.
3. With the blender or food processor running, slowly pour in the olive oil. Continue blending until well combined.
4. Transfer the hummus to a serving bowl. Serve with pita chips.
Cooking Time: 5 minutes
Preserved Lemon and Herb Couscous Salad
This refreshing salad combines the tangy flavors of preserved lemon with the lightness of couscous, all wrapped up in a fragrant bundle of fresh herbs.
Ingredients:
– 1 cup couscous
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 preserved lemons (see note), finely chopped
– Salt and pepper to taste
Instructions:
1. Cook the couscous according to package instructions using water or broth.
2. In a large bowl, combine the cooked couscous, parsley, mint, olive oil, garlic, and chopped preserved lemon.
3. Season with salt and pepper to taste.
4. Serve at room temperature or chilled.
Cooking Time: 20-25 minutes (including cooking time for couscous)
Note: To use preserved lemons, rinse the rind under cold water, then chop finely. You can also substitute with a combination of lemon zest and juice if preserved lemons are not available.
Braised Lamb Shanks with Preserved Lemons and Dates
A classic Moroccan-inspired dish that combines the tender richness of lamb shanks with the bright, tangy flavor of preserved lemons and the sweetness of dates.
Ingredients:
– 4 lamb shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup preserved lemon juice (see note)
– 1/4 cup chopped pitted dates
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season lamb shanks with salt, pepper, and cumin.
3. Heat oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add onion and garlic to the pot; cook until softened, about 5 minutes.
5. Add broth, preserved lemon juice, and dates to the pot. Stir to combine.
6. Return lamb shanks to the pot and cover with a lid. Braise for 2 hours, or until lamb is tender.
7. Serve with pan juices spooned over the top.
Note: To make preserved lemons, soak fresh lemons in saltwater brine for at least 30 days before using.
Preserved Lemon and Feta Stuffed Chicken Breast
This recipe combines the tangy flavors of preserved lemons and feta cheese with tender chicken breast, creating a unique and delicious dish perfect for any occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/4 cup preserved lemon, finely chopped
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together preserved lemon, feta cheese, and garlic.
3. Lay the chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the lemon-feta mixture.
4. Drizzle the tops of the chicken breasts with olive oil and season with salt and pepper.
5. Bake for 25-30 minutes or until the chicken is cooked through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Roasted Carrots with Preserved Lemon and Honey Glaze
Elevate your side dish game with this sweet and tangy roasted carrot recipe, featuring the bright flavors of preserved lemon and honey.
Ingredients:
– 4 large carrots, peeled and chopped into 1/2-inch thick rounds
– 2 tbsp olive oil
– 1/4 cup preserved lemon, finely chopped
– 2 tbsp honey
– 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 they’re evenly coated.
3. Spread the carrots out in a single layer on a baking sheet lined with parchment paper.
4. Roast the carrots for 20-25 minutes, or until they’re tender and caramelized.
5. While the carrots are roasting, whisk together chopped preserved lemon and honey in a small bowl.
6. After the carrots have roasted for 15-18 minutes, brush them with the preserved lemon-honey glaze.
7. Return the carrots to the oven and roast for an additional 2-3 minutes, or until the glaze is caramelized.
Cooking Time: 25-30 minutes
Preserved Lemon and Cauliflower Rice Pilaf
This vibrant pilaf combines the tangy flavor of preserved lemons with the creamy texture of cauliflower rice, creating a delicious and healthy side dish or main course.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 cup cooked white rice (preferably day-old)
– 1/4 cup preserved lemon, chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Pulse the cauliflower in a food processor until it resembles rice.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add cooked rice, preserved lemon, cumin, salt, and pepper to the skillet. Stir-fry for 5 minutes, breaking up any clumps.
4. Add cauliflower “rice” to the skillet and stir-fry for an additional 2-3 minutes, or until heated through.
5. Taste and adjust seasoning as needed.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Seared Scallops with Preserved Lemon Butter Sauce
Elevate your seafood game with this elegant and flavorful dish featuring seared scallops smothered in a tangy preserved lemon butter sauce. Perfect for a special occasion or romantic dinner.
Ingredients:
– 12 large scallops
– 2 tbsp unsalted butter, softened
– 2 tbsp preserved lemon (finely chopped)
– 1 tsp Dijon mustard
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat skillet over medium-high heat.
2. Pat scallops dry with paper towels. Season with salt and pepper.
3. Add butter to the skillet, then sear scallops for 2-3 minutes per side, until cooked through.
4. Remove scallops from the skillet. Reduce heat to low.
5. Add preserved lemon, Dijon mustard, and white wine (if using) to the skillet. Stir to combine.
6. Serve scallops with the preserved lemon butter sauce spooned over the top. Garnish with parsley or thyme.
Cooking Time: 12-15 minutes
Preserved Lemon and Mint Quinoa Bowl
This vibrant bowl combines the tanginess of preserved lemons with the freshness of mint, all wrapped up in a nutritious quinoa base.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tbsp olive oil
– 1/4 cup chopped fresh mint leaves
– 2 tbsp preserved lemon, thinly sliced
– Salt and pepper to taste
– Optional: chopped nuts or seeds for garnish
Instructions:
1. Rinse the quinoa in a fine-mesh strainer and cook according to package instructions using water or broth.
2. Heat the olive oil in a small skillet over medium heat. Add the mint leaves and cook, stirring occasionally, until wilted (about 2-3 minutes).
3. In a large bowl, combine the cooked quinoa, wilted mint mixture, and preserved lemon slices. Season with salt and pepper to taste.
4. Serve warm or at room temperature, garnished with chopped nuts or seeds if desired.
Cooking Time: 20-25 minutes
Slow-Cooked Beef Stew with Preserved Lemons and Rosemary
This hearty stew is a perfect blend of tender beef, tangy preserved lemons, and fragrant rosemary. A slow-cooked classic that’s sure to warm your belly and your heart.
Ingredients:
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup preserved lemons, sliced
– 2 sprigs fresh rosemary, chopped
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper, to taste
– 1 cup beef broth
Instructions:
1. Preheat the slow cooker to low.
2. In a large skillet, heat olive oil over medium-high. Brown the beef cubes, then transfer them to the slow cooker.
3. Add the chopped onion, minced garlic, sliced preserved lemons, and chopped rosemary to the skillet. Cook until the onion is translucent.
4. Transfer the mixture to the slow cooker with the browned beef.
5. Add thyme, bay leaf, salt, and pepper. Pour in the beef broth.
6. Cover the slow cooker and cook for 8-10 hours or overnight.
Cooking Time: 8-10 hours
Preserved Lemon and Yogurt Marinated Grilled Shrimp
Elevate your summer grilling with the bright, citrusy flavors of Morocco. This recipe combines succulent shrimp with the tanginess of yogurt and the pungency of preserved lemon for a dish that’s both familiar and exotic.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup plain Greek yogurt
– 2 tablespoons preserved lemon, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a blender or food processor, combine yogurt, preserved lemon, garlic, and salt. Blend until smooth.
2. Add the shrimp to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Remove the shrimp from the marinade, letting any excess liquid drip off.
4. Brush the shrimp with olive oil and grill for 2-3 minutes per side, until pink and cooked through.
5. Serve immediately, garnished with parsley or cilantro if desired.
Cooking Time: 6-8 minutes
Lentil Soup with Preserved Lemon and Cumin
Warm up with this flavorful and nutritious soup, featuring the tangy sweetness of preserved lemon and the earthiness of cumin. Perfect for a cozy evening meal or as a hearty lunch.
Ingredients:
– 1 cup dried green lentils
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 preserved lemon, finely chopped
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the lentils, broth, preserved lemon, and cumin. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 45-50 minutes
Preserved Lemon and Avocado Toast with Chili Flakes
Elevate your breakfast or snack game with this flavorful and refreshing toast! The tangy preserved lemons, creamy avocado, and spicy kick from chili flakes will have you hooked.
Ingredients:
– 2 slices of bread (whole wheat or your preferred type)
– 1 ripe avocado, mashed
– 2 tablespoons of preserved lemon, finely chopped
– 1/4 teaspoon of chili flakes
– Salt and pepper to taste
– Optional: red onion, tomato, or feta cheese 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 to taste.
5. Season with salt and pepper as needed.
6. Garnish with optional toppings, if desired.
Cooking Time: 10 minutes
Baked Cod with Preserved Lemon and Cherry Tomatoes
A Mediterranean-inspired dish that combines the flaky texture of cod with the bright, citrusy flavor of preserved lemon and sweet cherry tomatoes. This easy-to-make recipe is perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 cod fillets (6 oz each)
– 1/2 cup preserved lemon, thinly sliced
– 1 pint cherry tomatoes, halved
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place cod fillets on the prepared baking sheet.
4. Drizzle olive oil over the cod, then sprinkle with garlic and salt.
5. Arrange preserved lemon slices and cherry tomatoes around the cod.
6. Bake for 12-15 minutes or until cod is cooked through and flakes easily with a fork.
7. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Summary
Get ready to brighten up your meals with the tangy flavor of preserved lemons! This collection of 18 recipes showcases the versatility of this Moroccan staple. From savory dishes like Moroccan Chicken Tagine and Braised Lamb Shanks to lighter options like Roasted Carrots and Seared Scallops, preserved lemons add a burst of citrusy flavor. Try them in pasta sauces, hummus, tapenades, or as a marinade for shrimp or beef. Whatever your taste, there’s a recipe here that will have you puckering up with delight!
