Preserved lemons
الحامض المرقد / l'hamd marakad · citron confit
- Flavor and role
- Lemons cured in salt and matured for at least 1 month. The peel turns soft and salty with a bright, floral aroma.
- Typical dishes and uses
- Moroccan chicken tagine (with green olives), couscous, salad dressings.
- Substitutes
- Zest of 1 lemon + 1 tbsp lemon juice + 1/2 tsp salt = 1/2 preserved lemon. Usually only the peel is chopped and used; the pulp is discarded.
- Storage
- Keep in a jar submerged in the brine and juice; refrigerate 6 months to 1 year.
- Main countries
- Morocco · Tunisia
Updated 2026-10-10