Preserved lemon is one of those ingredients that, once it becomes a regular part of your cooking routine, it’s nearly impossible to do without. Savory dishes like crunchy salad, oil-slicked pasta, and tender roast chicken all beg for a hit of tangy, salty preserved lemon. But what happens when, instead of stirring chopped preserved lemon into salad dressing or couscous, you fold it into cake batter? Magic, that’s what.
To back up: Preserved lemon, or salted whole lemons fermented until soft, is typically used as a seasoning or condiment in Tunisian, Moroccan, Israeli, Iranian, Turkish, and other North African and Middle Eastern cuisines, as well in dishes around the Indian subcontinent, where it’s known as lemon pickle, and is also seasoned with additional flavors like turmeric, chili powder, and cumin, among others, depending on the region. Chopped whole (yes, pith and peel, too) and seeded, preserved lemon can be stirred into nearly any dish that calls for fresh lemon, adding all the brightness of tart citrus with a bit more complexity. The brine, a deeply seasoned, lightly lemony syrup, should also be used in cooking, even after the lemons are gone.
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