How to Make and Use Preserved Lemons

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*IN THIS VIDEO*

*MY KITCHEN ESSENTIALS*

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KEY MOMENTS
00:00 What are preserved lemons?
00:30 How to use preserved lemons
00:55 Chickpea Couscous Salad
01:21 Preserved Lemon Vinaigrette
01:50 Preserved Lemon Yogurt Sauce
02:26 Avocado Toast with Preserved Lemon
02:51 Improved Mayonnaise
03:07 Roasted Vegetables
03:21 Mocktail with Preserved Lemon
03:46 How to make preserved lemons

[chewsy]

7 recipes in 1 video... most other youtubers would drag this out into 7 long videos, with tons of unuseful filler. The value from this channel is unparalleled, keep it up! I'm telling all my friends.

[plok]

Great video. Just some suggestions to prevent food waste. In Morocco, I never saw the pulp being wasted. Both the rind and the pulp are used and each provide slightly different flavor. Using the pulp gives even greater flavor boost in stews and Tajines (this is how preserved lemons are actually most commonly used from my experience). If the pulp is too salty, try 1) reducing the salt used to preserve the lemons. I have used probably about 60% of the salt used here with success multiple times 2) make sure you adjust salting in your recipes. The pulp might still be too salty for a salad but can be saved for a stew, Tajines, or baked dish (anything that might have some sauce that will distribute the saltiness of the pulp). If you only wanted to use the rind and save the pulp for later, you can store it without the preserving juice for probably at least a week in the fridge.

[jsnwayne]

My favorite way to use preserved lemons is in angel hair pasta. No sauce, just roasted garlic, minced preserved lemon, a little fat, salt and pepper, fresh basil. Food of kings!

P.S. A garlic press works fine for preserved lemons, too!

[victoriaprevitt]

Nisha helping us to level up our vegan cooking yet again!

[tosca...]

Have been making preserved lemons for years. A tip though, use organic lemons so you don't have waxed skin to scrub clean.

[federicacampanella]

The amount of knowledge that you constantly share with us is unbelievable! Cannot thank you enough!!! Lots of love from Italy 🇮🇹🇮🇹🇮🇹

[Sarah-unvk]

Never heard of this before but already excited to try them out! You've improved my cooking so much so I always trust you.

[jeaniekurtis]

I've bought preserved lemons before and really enjoy them but assumed it was very complicated to make. Now I'm excited to make them myself!

[alexandragrace]

Nisha your channel gives me life! I just purchased your cookbook today so that I can choose one or two things each Sunday to cook for the week ahead. I'm recovering from an eating disorder, and your channel and your recipes make me feel excited about food and eating again. Thank you so much ❤️😊 lots of love from Sydney Australia

[princessmocha]

I love how she is straight to the point great job Nisha 🤩

[Hopeinformer]

Wow! That was the most information packed video ever. All those recipes and how to make fermented lemons in about 6 minutes. Thank you for the great video, as usual.

[GreenLove]

My grandmother in India used to take our used lime or lemon peels (whenever we made lemonade) and pop them in an airtight jar with loads of salt. A few weeks later she would use the pickled lemons as flavor enhancer with a lot of recipes, or just as is like a pickle with rice. I guess she had the same idea as you in this wonderful video. And here we were thinking she was just not wanting to waste the lemon peels! She lived to 89...and a very healthy life too.

[CurriesWithBumbi]

In West Bengal we make lemon pickle in a similar way. Very simple with just salt and sometimes little bit of chilli powder, that’s it .

[rabideasterbunnies]

I really love how many applications you included! I've seen preserved lemon recipes before but I had never realized how versatile they are.

[qwwert]

This video is SO GOOD. 6 minutes and contains a lot of recipes and how to make the preserved lemons. And everything perfectly explained and with visuals!!!

[AfterDarkWithHadassah]

This is incredible OMG Seven different videos and one you went over seven different recipes and it’s so easily to make these preserved lemons I’m definitely having some delivered and a couple of hours I’m going to totally do this

[klimtkahlo]

I would never think of this but I love lemon EVERYTHING!!! Thank you for this Goddess!

[loribordeaux]

Chopped preserved lemons added to creamy hummus is delicious ! My favorite !

[TricksterModeEngaged]

I came across the recipe around 10 years ago somewhere online and they are kind of a must-have. Really anywhere that something salty and tart would be welcome they are perfect. A great sub for capers and sometimes olives. Pasta with oil, crushed red peppers, garlic and preserved lemon tossed with canned beans was a college fave (cuz it was cheap but made me feel fancy)

[nikolastsatsaronis]

Greetings from Australia Nisha. Love your channel. You’ve reminded me that I’m overdue to make another batch. Will do it today. I have always used my preserved lemons straight. Will make a vinaigrette with lemon juice a EVO Oil and keep it in the fridge to see how the flavour develops.

I don’t know why people discard the flesh. I like to use the rind, the flesh and especially the salt which becomes almost creamy either separately or together as they each have different flavour profiles but all are delicious.

I like to use coarse salt. You can further develop the flavour profile by adding other ingredients. I always place a cinnamon quill in the centre of the jar and keep adding all the way to the top of the jar is tall. Cardamom pods, coriander and cumin seeds and hot dried chillies all work wonders.

Used fresh the flavour is sharp and tangy but I really enjoy the way it melts into the back ground with subtle citrus and oil notes with long slow cooked dishes.

Himalayan rock salt changes the flavour as well as giving a gorgeous colour. If ever you come to the ‘Land Down Under’, happy to show you around and swap recipes. We have some wonderful indigenous ingredient. Try googling ‘Native Australian Limes’. Cheers!