My D’s boyfriend gave me a jar of preserved lemons over the holidays. Any tried and true recipes using preserved lemons?? They look beautiful in the jar!
I will ask my mom too because I know she has made and used them in the past - but thought I’d ask CC too. 
Don’t have any tried and true recipes but Moroccan tajines come to mind. Preserved lemons are traditionally used in the chicken varieties.
Haha - I knew @doschicos would have a suggestion! My mom is Moroccan and has a tagine that I bought her - but she rarely uses it. I think she isn’t patient enough these days for the slow cooking - she just likes the crockpot!
You can definitely make a tajine recipe without the tajine claypot. I use my dutch oven. After assembly, they pretty much cook themselves so not tons of hands on time.
Oh! That Orecchiette with roasted cauliflower recipe is thumbs up!
Preserved lemon slices are great stuffed into whole fish.
Quite a few of Ottolengli recipes call for preserved lemons. I’ve never tried any of them since I’ve not seen preserved lemons for sale. Has anyone tried making them?
I looked in the indexes for the three Ottolenghi cookbooks I own and actually saw very few recipes listed, though I could have sworn I had made some. Maybe I’ll see if I still have some in my fridge - I was thinking of doing something with lentils and swiss chard.
I think they are not hard to make - just need time to “preserve”!
Here’s a link with copious ideas.
https://www.thespruceeats.com/what-to-do-with-preserved-lemon-1327922
They used to sell deserved lemon at Trader’s Joe. They go well with chicken. I chop them up and sauté in olive oil a bit, stir in cooked pasta and cooked chicken. Very simple recipe. It is pretty good in a hurry.
@doschicos that link made me hungry…
For a lazy dinner, food52 has this fried chicken using preserved lemon
https://food52.com/recipes/35813-canal-house-s-chicken-thighs-with-lemon
I read somewhere that wherever recipes use lemon, you can chop up preserved lemon in replacement. Very easy to make preserved lemon using meyer lemons and they last forever in refrigerator. I don’t add any extra spice like cinnamon, anise, cloves, etc., just plain salt, since I want a neutral flavor that will work in any recipe.
Preserved lemons are very salty. I don’t personally see them as a replacement for lemons in any recipe. I love lemons. I’m not a huge fan of the taste of preserved lemons.
I would use them to make different types of pestos/chutneys for cool salads and pasta. (mint/cilantro/basil)
I made a delicious Italian Wedding Soup with orzo and chicken meatballs last night. I used just a little of the preserved lemons in the soup since it called for lemon zest and a little juice - and I did not add the recipe salt. Tastes good to me!
You always wash off the preserved lemon and only use the rind. But cut back salt first before adding the lemon is a good idea.
I’m not crazy about the preserved lemon flavor, but they are fun to have for a change of taste. I made a dish from the Ottolenghi Plenty More cookbook with lentils and roasted vegetables with a mushroom topping. There’s a mix of dried and fresh mushrooms along with the lemon. It’s fine with a different mix of mushrooms, but use some dried mushrooms for the intensity of the flavor. The recipe was pretty good, but I thought there was room for improvement.
Never used preserved lemons but with a ton of lemons ripening on our trees, I think I’ll make some in a few weeks. Then in the spring I can try some of these recipes!