Preserved lemons are a cornerstone of Moroccan and wider North African cooking, made by curing whole lemons in salt and their own juice. Over a few weeks the rind turns soft, silky and deeply aromatic, adding a bright, savoury lemon flavour to tagines, salads, dressings and grains.
Preserved lemons are a cornerstone of Moroccan and wider North African cooking, made by curing whole lemons in salt and their own juice. Over a few weeks the rind turns soft, silky and deeply aromatic, adding a bright, savoury lemon flavour to tagines, salads, dressings and grains.
Preserved lemons are a cornerstone of Moroccan and wider North African cooking, made by curing whole lemons in salt and their own juice. Over a few weeks the rind turns soft, silky and deeply aromatic, adding a bright, savoury lemon flavour to tagines, salads, dressings and grains.
Preserved lemons are a cornerstone of Moroccan and wider North African cooking, made by curing whole lemons in salt and their own juice. Over a few weeks the rind turns soft, silky and deeply aromatic, adding a bright, savoury lemon flavour to tagines, salads, dressings and grains.
Preserved lemons are a cornerstone of Moroccan and wider North African cooking, made by curing whole lemons in salt and their own juice. Over a few weeks the rind turns soft, silky and deeply aromatic, adding a bright, savoury lemon flavour to tagines, salads, dressings and grains.
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