What is so special about preserved lemons?
The lemons are preserved in the Moroccan spring when they are at their ripest and sweetest. The most highly prized lemons are the very small ones called doqq, from the region around Taroudannt, near Agadir. They are prized for their thin skins – thick skin has too much pith and can be bitter. These are the ones that we have sourced for our delicious preserved lemons. The fruit is washed and dried and then each lemon is scored. This is to ensure that they absorb the salt and water they are packed with and is a vital step in the process as it releases the flavour of the fruit and softens the peel. The lemons have a pickled taste and special ‘silken’ texture that is totally unique. They add both a subtle fruity taste and an authentic, bitter, lemon flavour that cannot be duplicated by simply adding fresh lemon or limejuice to dishes. Purists object to any seasonings being added in the preparation of preserved lemons, other than salt. Some cooks, however, particularly from the region aroun