The final mezze project that I attempted was preserved lemons. I absolutely love Meyer lemons and they were actually in season and available at Trader Joe's, so I went for it. I found a variety of preserved lemons throughout the internet and decided to stay close to home, once again using From Tapas to Meze (this book obviously earned its spot on the shelf after this past project) to keep things simple.
The recipe calls for juicing the lemons and placing the rinds and flesh into a jar with bay leaves, cinnamon and loads of salt. The juice is poured over the lemons to cover and like magic, in a couple of weeks, you have preserved lemons! It really can't be easier.
What isn't so easy, however, is finding a way to use them. Every recipe I found said that they tasted great in all manner of salads, dressings and other dishes. Without really giving me a road map to what those other dishes might be. Luckily, my Mediterranean handbook had a recipe for a Preserved Lemon, Tomato and Red Onion Salad.
The salad seemed like something that would be beautiful in the summer and not so much in the winter. In order to capture the best flavors, I hunted down some heirloom greenhouse baby tomatoes in a variety of colors to maximize flavor and visual appeal. I tweaked the dressing a bit because of available ingredients in the rest of my kitchen and in the end really liked the result.
I have to admit that I tasted the preserved lemon on its own and a sweet lemon is turned into something more caustic with the salt and bay, but as an ingredient, it added a special layer to the salad dressing. I do have another recipe coming using these preserved lemons, so we'll see if I can develop more ways to use these beautiful fruits.
Moroccan Preserved Lemons (adapted from From Tapas to Meze)
- 8 Meyer lemons (these are available from Jan. - Mar.)
- 1/2 cup kosher salt
- 2 cinnamon sticks
- 4 bay leaves
- Additional freshly squeezed lemon juice, if needed
- Cut lemons in quarters, keeping the sections attached at the stalk end (do not cut all the way through. Squeeze the juice from the lemons and set aside.
- Cover lemon quarters with good sprinkling of salt.
- Place 1 tablespoon salt in the bottom of a canning jar. Pack in the lemon quarters, pushing them down and adding tablespoons of salt, cinnamon sticks and bay leaves between the lemons.
- Cover lemons with juice. Add more if needed to cover lemons, leaving a bit of headspace in the jar.
- Place lid on jar and let lemons sit in a warm place for about 3 weeks, turning the jar upside down periodically to distribute salt and juices (do not store upside down, simply turn and replace).
- When using lemons, remove from the brine with a clean utensil. Remove pulp (it will peel easily off), wash peel and use as directed.
- Will keep for up to 1 year.
Tomato, Red Onion and Preserved Lemon Salad (adapted from From Tapas to Meze)
- 2 pints heirloom cherry tomatoes, diced (the more colors the better)
- 1 small red onion, diced
- 1 1/2 preserved lemon, diced
- 6 tbsp olive oil
- 4 tbsp lemon juice
- 2 large garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint (cilantro would also be great)
- 3/4 tsp cumin
- 1/4 tsp paprika
- sea salt and freshly ground black pepper
- Combine tomatoes, onions and preserved lemons in a bowl. Set aside.
- Whisk together remaining ingredients. Season with salt and pepper to taste.
- Toss vinaigrette with tomato mixture and marinate at least 30 minutes (not more than 1 hour) at room temperature.
- Serve and enjoy!