Preserved lemons are a key ingredient in many North African and Middle Eastern dishes, providing a tart and tangy flavor. They are made from whole, quartered, or sliced lemons that have been submerged in a mixture of salt, lemon juice, and sometimes additional spices, then left to ferment for several weeks to months. The process of preservation breaks down the fruit's cell walls, resulting in a tender, more mellow, and less acidic taste.The bright and flavorsome quality of preserved lemons makes them a delight in a range of recipes, from slow-cooked stews, like Moroccan tagine, to seafood dishes, salads, and marinades. Additionally, the salty lemon paste or brine can be used as a seasoning by itself, lifting the profile of a dish without overwhelming their natural flavors.
