I was intrigued by a radio show describing the bliss of eating preserved lemons. I had heard chefs refer to preserved lemons numerous times and just thought of it as a condiment. But hearing such prose and then seeing it online with how to make them and use them tugged at me to try to create this simple yet exotic item.
I was actually thrilled with the result and made Moroccan Chicken straight away. I loved it, my husband was noncommittal. Oh well. The salad dressing is delicious and we enjoy it most weeks.
They look pretty cool sitting in the fridge, I must say.
Have you ever made preserved lemons? What are your favorite ways to use?
Here’s the instructions I followed: Preserved Lemons