Preserved lemons, one of the most widely used ingredients in Morocco, are lemons, which have been pickled in salt and their own juices. Also called pickled lemons, they add a salty, distinctive lemon flavor to Moroccan tajines, sauces and salads. Some cooks always remove the flesh, for example, while others leave it on when adding preserved lemon to tajine’s and sauces. In salads, however, only the finely chopped rind is usually used. The longer the lemons simmer in the sauce, the more salt and lemon flavor that will be released.
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