The Sunday Project: Perserved Lemons
with Matthew Altizer
A staple of Moroccan cuisine, preserved lemons are tradition- ally added to soups and stews to add a mysterious citrusy hum.
Preserved lemons are made by “marinating” whole lemons in salt over a period of time until the rind becomes soft and almost translucent. After a few weeks of pickling, the lemons can be used in almost any dish. Unlike using
fresh lemon juice, they bring a warm, earthy citrus aroma and slight bitterness to whatever they’re added to. Minced preserved lemon rind is beautiful when stirred into mayonnaise or vinaigrettes.
Read the Sunday Project in the digital issue of City Palate.