Comments on: Moroccan Preserved Lemons

By: Egyptian Preserved Lemons with Nigella Seeds and Dried Safflower | mideats.com

Wed, 11 Jan 2012 02:16:36 +0000

[...] despair; there are countless other simple Moroccan-style preserved lemon recipes to follow (this one from Nourished Kitchen is a great one). The nigella seeds can be found online, but the dried safflower isn’t [...]

By: E

Thu, 15 Dec 2011 02:56:21 +0000

Hi Jasmine,

Hope I’m not too late and you still see this…I thought this video might help, shows how to make preserved lemons, her method is ever so slightly different but you get to see how the lemons should be cut and yes, according to this vid, you can just slice them, with the added bonus that they will be ready sooner.

By: Jenny

Jenny — Tue, 29 Nov 2011 17:15:04 +0000

If you’re using an adblocker, you will not see anything on the resources page. If you disable your adblocker, it should work.

By: D.

D. — Tue, 29 Nov 2011 16:48:07 +0000

I do SO wish you would just list the entire web site of the places where you like to buy things and the things you like to buy. Your “sources” page doesn’t work for me, never has. I’ve unblocked all my pop-up blockers and yada yada yada but nothing seems to work to open them. Can’t you (and all the other nutrient-dense bloggers) please just list the entire web site url??

It would be very helpful. If it’s a long url, shorten it by going to tiny url or snip url.com

Thanks for your kind attention. I would love to use some of the products you talk about, but I have no access to them if I can’t open the link.

By: Moroccan-spiced Chicken Thighs | Yolks, Kefir, and Gristle

Moroccan-spiced Chicken Thighs | Yolks, Kefir, and Gristle — Wed, 05 Oct 2011 11:55:02 +0000

[...] T chopped preserved lemon (if you don’t have this, you can use lemon zest and finely chopped fresh lemon flesh, but [...]

By: aegmom

aegmom — Fri, 30 Sep 2011 12:18:36 +0000

I made these lemons and fermented them for 2 weeks. I am not sure where I went wrong and if I need to ferment them longer. I tried them this morning and they just taste like a salty lemon rind. I used meyer lemons and they just don’t taste like I thought they would. I am wondering what I can do with them at this point. Any suggestions are welcome.

By: Jasmine

Jasmine — Tue, 13 Sep 2011 22:11:25 +0000

Could you post a picture? I can not envision what the almost quartered lemons are supposed to look like. Would slices work as well?

By: Caroline

Caroline — Sun, 04 Sep 2011 00:13:59 +0000

I bought a jar of preserved lemons today at the farmer’s market and made the tapenade to go with the Moroccan-spiced roasted chicken (which I love!). The tapenade is so salty that I couldn’t eat it. Are the preserved lemons supposed to be extremely salty?

By: Foodie Friday « gapsdiary

Foodie Friday « gapsdiary — Sat, 03 Sep 2011 00:03:54 +0000

[...] a GAPS foodie. For real. I’m ready to branch out into gourmet GAPS. I saw a recipe for preserved lemons today that I am dying to try! And I can totally see myself frittering away in the kitchen [...]

By: Lemon-mint aioli | Fabulous Food Fan

Lemon-mint aioli | Fabulous Food Fan — Fri, 29 Jul 2011 15:27:44 +0000

[...] preserved lemon, seeded and chopped [...]

By: Lemon-mint aioli | Fabulous Food Fan

Lemon-mint aioli | Fabulous Food Fan — Fri, 29 Jul 2011 15:27:44 +0000

[...] preserved lemon, seeded and chopped [...]

By: Jenny

Jenny — Tue, 26 Jul 2011 19:05:29 +0000

I strongly prefer fermenters, but any jar will work as long as you have a weight to keep the lemons submerged in brine, otherwise they will mold. I haven’t tried it with oranges, but I have tried it with limes and WOW! that is good.