[lord.dynamo]

Does anyone have an opinion on what part of a preserved lemon you're meant to use? I've made my own and it's time to start using them.

I read in a couple of blogs that only use the peel and pith (not the flesh), but I've never seen it specified in any recipes. Is this all going to depend on individual tastes and recipes?

Also, the syrup they're preserved in smells amazing - is it okay to test it?! It's just rock salt and lemon juice.

Thanks

[bluefb]

Never had them myself, but I seem to recall recipes (North African stews) instructing to use the whole thing, chopped, in dishes. I'd probably add the syrup to dressings and sauces.

[dj1471]

In the tagine recipe I use it says to put the flesh in at the beginning with the meat and the rind towards the end of cooking. So you can absolutely use it all.

I also make my own