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A condiment from Morocco, preserved lemons are a pantry treasure that adds a bright, citrusy kick along with a salty funkiness to whatever you use them in.
You can make them from scratch at home with salt and time, but if you lack patience or opt for convenience, this is the jar you want on your shelf at the ready. Mix a spoonful into to stews, sauces, pestos, and salads to add bright complex zing to your cuisine.
Ingredients: Lemons, Lemon Juice, Sea Salt.
10 oz jar
Ottolenghi’s Spring Roast Chicken with Preserved Lemon recipe (p. 227) is an excellent illustration of “P” in the S.I.M.P.L.E. formula (pantry-led recipes). A simple substitution of preserved lemon for the typical fresh lemon gives roast chicken a whole new level of yum.
"They taste like a lemon that bumped into a pickle that collided with something deeper and richer—maybe an intense olive or something." Use them in the Chermoula (p. 211) or the dressing for Zucchini Salad (p. 91).