Preserved lemons are a great way to add some zesty flavour to a dish. They are commonly used in Middle Eastern and North African cuisine to flavour tagines and stews. These lemons could also be chopped into salads, cous cous, rice dishes or finely diced to enhance dressings, marinades and stuffing.
These little lemons are small in size but very flavoursome. Both the skin and flesh can be eaten, though we do recommend you rinse these in water first.
Wash lemon in cold water. Both the skin and/or the flesh can be used - dice to desired size and add to dish as required.
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