Tags » Preserved Lemon


Chermoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking. It is usually used to flavour fish or seafood, but it can be used on other meats or vegetables.   143 more words


Chickpea, Harrisa & Preserved Lemon Salad

Continuing the tradition of all things chickpeas, today I bring you my favourite weeknight chickpea salad. It’s really easy, filling and has lots of good flavours. 144 more words


Ricotta and Preserved Lemon Zucchini Flowers

There are so many things to celebrate about the coming of Spring and stuffed zucchini flowers lightly fried in tempura batter is definitely one of them. 216 more words


Preserved Lemon Inspiration

16th April 2015

I had lunch at my favourite restaurant in Breda by far, Block 62. Fantastic food made with great local produce – and they’re not paying me to say that! 144 more words

Preserved lemons

My mother in law’s lemon and lime trees decided that it rather liked the winter this year and produced hundreds of fruits. She brought a bag of overripe lemons and limes when she visited and apologized because she made lemon butter with lots of them and really did not know how else to get rid of them. 721 more words


Lamb, Artichokes and Edamame Tagine

Moroccan food, especially the tagines, are close to our heart. Or rather more accurately, close to our palates and our stomachs. The cuisine uses a lot of the same spices; coriander, cumin, saffron, mint etc but in different ways and combinations. 421 more words


Chicken with Preserved Lemons, Fresh Herbs and Olives

or, Winging It with Chicken

We all know that recipes are written for a reason. In many situations, you need the correct proportion of ingredients to get the most balanced flavors and textures. 552 more words