Use the preserved lemon liquid in vinaigrettes or to enliven dips or spreads. Add lemon pieces to tagines or lamb stews for a salty-sour twist.
This recipe goes with Chicken Roulade with Olives and Simple Preserved Lemons
Cooking Light APRIL 2008
1. Squeeze lemon quarters in a sieve over a bowl, reserving liquid and rinds; discard seeds. Place rinds in a large zip-top plastic bag; add salt, and shake well to coat. Add reserved juice; seal bag. Store in refrigerator for 2 weeks, turning bag daily.
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