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preserved lemons--are they supposed to taste like that?

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preserved lemons--are they supposed to taste like that?

dixieday | Mar 21, 2006 03:46 PM

So, I was trying to make a chicken chermoula recipe from Tamasin Day-Lewis's (yes, she's Daniel's sister) Good Tempered Food. The rub was a mix of spices, onion, garlic, parsley, cilantro, olives, and preserved lemon. All fine--til I added the olives and lemon. Now, tell me, what are preserved lemons supposed to taste like? I know they'd be salty (since they're preserved in lemon juice and salt) but this was NASTY. Smelled like bleach, tasted incredibly salty and bitter and yes, kind of like bleach. (Am I the only one who finds regular lemons often smell kind of "bleachy" when cut?) They came from Sahadi's, a reputable Middle Eastern grocery store here in Brooklyn. Unfortunately, the green olives I got at the same time were also incredibly bitter-as if they hadn't been cured long enough. When I put the lemon and olives into the mix--stupidly, without tasting them first--they ruined the whole thing. But should I avoid preserved lemons in future, or did I just get a lemon of a lemon?

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