How To Make & Use Preserved Lemons | Andrew Weil, M.D.

Sit back and dream about how you’re going to use these little gold gems because they take one month to cure. We never said this was a fast-food recipe!

Thinly sliced, these beauties make a regular appearance in Moroccan and Mediterranean cuisine. Now they are more commonly found in seafood dishes such as Clams or Mussels with Saffron in Preserved Lemon or in Preserved Lemon and Feta Dressing.

If your want to spice these up, add a couple bay leaves, a tablespoon of peppercorns and chili flakes or coriander seeds, to mention a few.

Recipe here:


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