Preserved lemon is a citrus preparation that is technically a pickle, rather than a preserve. Common in North African cuisine, especially Moroccan cuisine,^[1] it is also known as "country lemon" or leems. Diced, halved, or perfectly whole lemons are packed in a simple brine made up of a combination of water, lemon juice, and salt; occasionally spices are included as well.^[1] The flesh of the preserved lemon can be used in stews and sauces, but it is the rind that is most valued.

The fruit is washed before using to remove any surface salt, or blanched to remove all of the salt and bring out the natural mild sweetness. It is then sliced, chopped, or minced as needed for the texture of the dish.

Preserved lemon is the key ingredient in many Moroccan dishes like stews and tagines, the flavor is mildly tart but intensely lemony. Preserved lime are also used in Cambodian cuisine, in dishes such as Ngam nguv, a chicken soup flavoured with whole preserved lemons.

[edit] See also

• Chanh muối

[edit] References

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