[cape chef]

A student of mine gave me some preserved lemons from Lebanon today. Absolutely fantastic, tiny lemons, smaller than a lime in size, wet preserved opposed to strictly salt.

I will be preparing the stand by tangin with these beauties, believe it or not, even a martini garnish. What do you make with your preserved lemons?

[thetincook]

It depends on how they were preserved. One of the things we did if the lemons were preserved with salt and sugar in lemon juice, was to take the minced zest and some of the pickling liquid and make a vinegrette.

I've also used it in gremolata and a shallot, garlic, pine nut, parsley relish (The shallots and garlic were slowly cooked in olive oil unitil golden and soft)

[AndyG]

I have never tried those preserved lemons, but sounds great. Have you ever had Syrian fig jam? Not sure how they do it, part of the flavor is the sesame, but delicious at any rate!

[shroomgirl]

garnish on fish

[AllanMcPherson]

My Chef uses them in a tricked out variation of a Beurre Blanc. Really nice taste and I'm insanely jealous that I didn't think of it first.

--Al

[shroomgirl]

ummmm buerre blanc......

[Coregonus]

I use it in fish/chicken tagine, tabouleh or olive salad. Usually I add chopped rind only. If using tiny ones, slices or quarters would do better, I guess.