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A fundamental flavoring in North African cooking, Casablanca Market's preserved lemons have a bright, balanced flavor, and they aren't overly salty or bitter like some brands. They are prepared from aromatic beldi lemons grown in Taroudant, a town in southern Morocco, by a community-based and women-run business. We like that they add a bold, piquant kick to dishes without being too sour, and their tender texture is perfect for chopping finely and incorporating into recipes.
Traditionally, preserved lemon is added to Moroccan stews, like our Chicken Tagine with Apricots, Butternut Squash and Spinach or Lemon-Saffron Chicken (Tangia). For both of these recipes, add 1 to 2 tablespoons of minced peel 10 minutes before the dish is done. They're also great for enhancing bean dishes, like a quick chickpea salad or our Turkish Red Lentil Soup flavored with cumin and paprika. Follow the recipe, adding 1 to 2 tablespoons of finely chopped rind to the dish during the last 5 minutes of cooking. Preserved lemon’s piquancy helps cut through starchy grains. Chop up and fold a spoonful into bulgur or couscous. Try adding 1 tablespoon of chopped peel to our Herb and Pistachio Couscous Salad instead of the recipe’s minced jalapeño peppers.
If you want to improvise with preserved lemon, remember that the pulp and peel should be used separately. The soft pulp can be mashed and stirred into soups, stews, dressings and sauces. The firmer, stronger-flavored rind should be either minced very fine so it's not overpowering, or diced and cooked for a bit in dishes to soften its texture and disperse its flavor.
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