Sortun, who first encountered preserved lemons when she worked for the Tunisian-born chef Moncef Meddeb some 22 years ago, was so taken with the condiment, and Eastern Mediterranean cooking in general, that she opened her own restaurant, Oleana , to honor the cuisine.

by foodgal #Preserved_Lemons #foodgal #Lemons Everyone loves the idea of preserved lemon: that funky, salty, unique flavor so essential to Moroccan and Middle Eastern cuisine. Mar 5, 2017 - Who knew it was so easy to make preserved lemons? The flesh inside of the lemon becomes slightly transparent with a soft, jam-like consistency. Preserved lemons are whole lemons that have been preserved by being packed in tall jars with salt, flavoured with herbs and spices, covered with lemon juice or brine and left to cure for a … The longer they sit, the more jammy the become. Preserved lemons have an intense flavor and their tender rind has an almost jam-like consistency. Preserved lemon: it’s not exactly a love/hate relationship with cooks in America as much as love/bewilderment. After the lemons have aged in the salt and lemon juice the rinds will be tender and have acquired a lovely flavor without the bitterness of fresh lemons. "Preserved lemons add a fermented quality that a regular lemon would not," she says.