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    You are in: Home / Cookbooks / Recipes using preserved lemons
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    31 recipes in

    Recipes using preserved lemons

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    Moroccan cuisine is superb. This is a wonderful dish that is sure to convert you if you've never tried it.

    Recipe #87669

    One glance at the ingredients for this recipe and I knew it was, for me, a must-try recipe. I also loved the inclusion of time for marinating the chicken. Marinating always makes SUCH a difference to the end result. I'll be making this without the red chilli, but I'm well aware that many others will probably want to increase the heat. C'est la vie! I'd also prefer to serve it with a rice dish rather than couscous. I found this recipe in the latest edition - May 2005 - of the 'Australian Good Taste' magazine.

    Recipe #120175

    I made this because I had a bag of spinach & a red pepper that wouldn't last much longer in the fridge, and I had been trying to think of a way to use the preserved lemons I had made.

    Recipe #64716

    2 Reviews |  By Sarah!

    Adopted from the Recipezaar account. This is posted in response to a request for recipes using preserved lemon. I found it in the Seattle paper's archives, but it is originally from "The New Book of Middle Eastern Food"

    Recipe #59235

    6 Reviews |  By Rita~

    For those Moroccan dishes. Optional Safi Mixture: 1 cinnamon stick 3 cloves 5 to 6 coriander seeds 3 to 4 black peppercorns 1 bay leaf can be added in between layers of lemons.The addition of olive oil to act as a sealant on top of the lemons but is not necessary.

    Recipe #77521

    8 Reviews |  By Mirj

    Submitted in response to a recipe request by Friedel.

    Recipe #40736

    1 Reviews |  By Dib's

    I found this recipe and am posting as a follow up to "Preserved Lemons."

    Recipe #21692

    I found this recipe in the paper and it sounds delicious - have to make some preserved lemons before I can make it though. I love all the ingredients.

    Recipe #19673

    I found this in a magazine, but I have changed a few things to suit our tastes. We usually have this over cous cous, with a couple of Moroccan salads that I plan to post seperately.

    Recipe #24759

    This is a tasty chicken dish. If you have time, make your own preserved lemons or buy in a specialty store. They are really good in this dish. If not, use a fresh, sliced lemon. Serve with rice or couscous.

    Recipe #36500

    Lovely, warm, spicy Mediterannean notes. Good winter fare. This recipe is from Paul Merrett (Fresh Food).

    Recipe #59196

    5 Reviews |  By Rita~

    You can skip the preserved lemons(the salad will be just as good)! But be adventurous! Take time to finely cut all the vegies (confettied)! Serve as an appetizer, salad, side dish or main meal.

    Recipe #57277

    A favorite side dish. Recipe courtesy Emeril Lagasse, 2000

    Recipe #53390

    I just love this kind of stew -- the lamb and prunes make a wonderful combination (you could use apricots instead of the prunes if you prefer) and the slow cooking means the meat comes out tender everytime.

    Recipe #52706

    I adopted this recipe, its a keeper for sure, there was no original intro as the title speaks for itself.

    Recipe #53342

    I particularly like this recipe because it is easy and can be put together after work and looks like you worked all day on it.

    Recipe #95451

    Packed with vegetables,this casserole is full of flavour. Recipe found in an Australian cooking magazine and adjusted for our tastes. Add more chilli powder if you like your food spicier!

    Recipe #140887

    I got this recipe from Williams Sonoma. I bought a Tagine for my mom for Christmas. The Tagine Spice mentioned can be purchased at Williams Sonoma. 6 points

    Recipe #151851

    Rich and spicy and healthy and vegetarian and, despite the long list, really easy! Great over couscous and with Chermoulah on the side.

    Recipe #160279

    With preserved lemon, fennel seed, chilli and rosemary - combination of some of my favourite flavours and super easy to make. Good with drinks or to take on picnics. One of my friends tells me these are the best olives ever (bold statement, I know!).

    Recipe #165464

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