Salted lemons, a staple in Moroccan and Middle Eastern cuisine, are primarily used for their intensely citrusy and savory flavor. While both the peel and pulp can be utilized, the peel is far more commonly used.
Using Salted Lemon Peel
The preserved peel becomes soft and less bitter than fresh lemon peel. Here's how to use it:
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Rinse thoroughly: Before using, rinse the salted lemon peel under running water to remove excess salt.
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Remove the pulp (optional): While the pulp is edible, it's very salty and can be mushy. Many recipes call for just the peel. You can easily scrape the pulp away with a spoon or knife.
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Finely chop or slice: Depending on the recipe, chop the peel finely or slice it thinly.
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Add to dishes: Salted lemon peel adds a bright, salty, and complex citrus flavor to a variety of dishes, including:
- Tagines and stews: A classic addition to Moroccan tagines and other slow-cooked stews, adding depth and brightness.
- Salads: Finely diced, it can bring a surprising and zesty flavor to salads.
- Sauces and dressings: Adds a unique tang to sauces and dressings for meats, vegetables, or salads.
- Roasted vegetables and meats: Toss with roasted vegetables or rub onto meats before roasting for a savory citrus boost.
- Dips and spreads: Incorporate into dips like hummus or spreads for sandwiches and crackers.
- Grains and rice: Stir into cooked grains like couscous, rice, or quinoa to add a layer of flavor.
Using Salted Lemon Pulp
Although less common, the pulp can also be used:
- Rinse thoroughly: It's crucial to rinse the pulp very well to remove excess salt.
- Puree or mash: The pulp is usually quite soft, so it can be easily pureed or mashed.
- Add sparingly: Because of its intense saltiness, use the pulp sparingly.
- Suitable uses:
- Soups and stews: A small amount can be added to soups or stews for a concentrated lemon flavor. Be mindful of the salt content of the overall dish.
- Marinades: A touch of pulp can add depth to marinades for meats or vegetables.
Considerations
- Salt content: Remember that salted lemons are very salty. Adjust the amount of salt in your recipe accordingly. You may need to omit or reduce salt altogether.
- Storage: Store leftover salted lemons in the refrigerator, submerged in their brine.
