Apart from tajines, what else are candied lemons used for? | Kitchen Aid

I buy a jar of preserved lemons to make a chicken and chorizo ​​stew, but only use a few. Any suggestions on what to do with the rest of the jar?Joseph, Glasgow"There's so much to it," says chef and writer Sami Tamimi, who currently runs a series of online Palestinian cooking classes. "I could write a book on this question." But, until that day comes, know that the fragrant, slightly tart fruit will brighten and add depth to everything from dressings and dips to salads, stews and Sunday roasts.

The first lesson of these lemons, however, is that of storage. "You don't have to store them in the fridge," says Tamimi. "The salt content means they'll last well in the cupboard for a few months." But when life gives you too many lemons, he says, it's time to turn to the freezer: "Squeeze out the seeds, blend the candied lemon(s), then decant into an ice cube tray. and freeze." These cubes could then be made for future dressings ("just add olive oil, herbs you like, and seasoning"), tossed with olive oil and seasoning to pour over a thigh or a roasted shoulder of lamb, or even chilling in a pitcher of homemade lemonade: "Mix frozen lemon with mint, [fresh] lemon juice and sugar, then add sparkling water," says Tamimi . "It's so delicious in the summer."

While candied lemons are commonly associated with North African cuisine, their talents extend far beyond tagines . Proof of their versatility, chef Nargisse Benkabbou, author of Casablanca: my Moroccan cuisine, chops them very finely, "until they are pasty" and adds them to curries, seafood and fish platters, and even guacamole, to add “a fragrant kick”. They're also great in pasta sauces, says Benkabbou, with his go-to being alfredo – one of Italy's creamiest, which is made by mixing in melted butter, sometimes double cream, grated Parmesan and black pepper.

Other ways Joseph works through this pot, Tamimi says, is to stir in chopped lemon into dumplings before nesting them in a stew, while their "almost exotic dimension" makes them ideal for salsas (alongside herbs and chilli) to accompany fish or chicken. Then, for the luckiest dips, Ravinder Bhogal, in a previous Guardian recipe, mixes cooked peas (frozen or, when the time comes, fresh) with garlic, mint and candied lemon peel. With the engine running, she then pours in extra virgin olive oil, seasons, and tops with quick-pickled radishes and crumbled feta. "A white bean dip with a little candied lemon and cooked garlic would also be very nice," adds Tamimi. "Or, make a dairy dip, like cucumber, yogurt, a little candied lemon, and dill. And so on…”

A more drastic approach , however, would be to lean towards the sweet side.In Dessert Person, Claire Saffitz harnesses the savory nature of candied lemons by tossing the rinds with Greek yogurt, vanilla, fresh lemon juice and zest, before slicing. add to her batter for a lemon meringue cake. Tamimi, meanwhile, was "dying" to try lemon confit in ice cream or sorbet: "Now that would be lovely ." Got the scoop here first.

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