Preserved lemon

Citron confit

What it is

Salt draws the water out and the bitterness with it, and after a month the peel is soft, translucent and tastes of something the fresh fruit never did. Moroccan kitchens keep a jar going permanently, topping it up rather than emptying it.

In the kitchen

The peel is the ingredient, not the pulp — scrape the flesh out and discard it. And rinse the rind unless the dish wants salt.

Goes with

Olive Chicken Cumin Cilantro / Coriander Olive oil Garlic Saffron Harissa

Also used with

Lamb tongue Smen (fermented Moroccan butter) Ras el hanout Couscous

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