Today I’m starting a section of pantry staples. Just a recipe, a photo or two, and a few words. Quick and easy. It is February in Berkeley, CA and the Meyer lemon trees are full! So the “essentials” for my pantry (this month) will be lemon rich. First up: Preserved Lemons, a Moroccan condiment.
Preserved Lemons take no time at all to put together, but they do need to sit for a month before they are ready to use. The basic recipe is to cut lemons into wedges and pack them with salt. The salt preserves and tenderizes the lemon rind which makes it a wonderful addition to tagines, couscous, salads, and more.