These preserved lemons are in a safflower and cumin salt-brine, infusing them with delicate spices. During the preserving process, the lemons lose their sharpness, but their citrus-flavour is intensified. They are a deeper yellow than fresh lemons, with a softer, edible rind.
Preserved lemons are often added to chicken tagines. Also use slivers of preserved lemon in tabbouleh salads and tzatziki dips, and even add a couple of halves to a tray of mixed vegetables before roasting.
Preserved lemons are sometimes referred to in recipes as pickled lemons or salted lemons.
Ingredients: preserved lemon, brine, safflower, nigella seeds.
Storage: keep refrigerated after opening.
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