Sanniti Preserved Lemons, 33 oz (Pack of 1)

Just one of these preserved lemons was the flavor burst for a wonderful dinner for eight cooked up in my tagine

I used these for a dish I wanted to dry. They tasted great in the dish and couldn’t even taste the ingredients used for preservation once I cooked it and even put it in some green yogurt without cooking it. If anything, it enhanced the taste of the yogurt without souring it more.

Was recommended for use in a recipe I think in the NYTimes. I fail to understand how it could add to any recipe. I thought perhaps it might have helped sailors from gettin scurvy in the distant past. Lemon taste was over powered by preservative possibly salt. Label says salt, citric acid, ascorbic acid. (contains sulphites). To use separate the flesh from the rind. Preserved lemons are traditionally found in many Moroccan dishes. The rind is minced in recipes. Both the lemon flesh and lemon rind are usable. Friends who dared tasting in part describe the taste in their imagination as turpentine. I sealed the glass container the preserved lemons came in and will throw it away.

The flavor is good, but the color didn’t look good. Even preserved still can have bright yellow color. I wish I can find the right one.

Cooks down flavorfully and imparts great flavor!

I tried a new recipe., using Sanniti preserved lemons. It was toothsome to say the least. Chicken thighs with preserved lemon and olives à la Marocaine. I served it on a bed of saffron rice with haricots verts and a cooling glass of iced spearmint tea. Scrummy! I'm ordering another jar of lemons. Wish I could find them in my supermarket.

It’s lovely and I like the weight, the fabric and the colors. So for me it’s perfect!

Upon opening the jar, the smell is so strong, something akin to turpentine. I don't think that I will be baking anything with themAre they supposed to smell like this?