my preserved lemons are ready! ...now what?
Chicken tagine! Or even goat tagine.
Chicken tagine with preserved lemons and olives! And when you are finished with that look in Paula Wolfert's books for more ideas.
Moroccan carrot salad, lentil soup with preserved lemons, hummus (http://www.food52.com/recipes...), salad dressing (http://www.theperfectpantry.com/2011/01/recipe-for-chickpea-quinoa-and-spinach-salad-with-preserved-lemon-vinaigrette.html)
Then, use the search box here (top right) and you'll find more!
You can substitute your favorite greens, but I love this with the chard: http://www.food52.com/recipes...
I used some last week. A few large zucchini cut in half and scooped out with a melon baller.
The insides chopped and sauteed with mushrooms and ground beef. With Chopped preserved lemons, Cinnamon, coriander, mint, ginger, cumin, allspice, garlic. Baked in a casserole dish with some greek tomato sauce. Covered with foil..then topped with breadcrumbs and broiled a bit.
I did mess up by trying to make the tomato sauce in the same pan, so, I ended up over cooking the zucchni.
My favorite! Try them in Preserved Lemon Caesar or Lemony Hummus: http://www.eatingfromthegroundup.com/?p=4597&utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+EatingFromTheGroundUp+(Eating+From+the+Ground+Up)
I also like to add them to pasta with Brussels sprouts and almonds: http://www.jacksonholefoodie.com/1/category/pasta%20with%20brussels%20sprouts/1.html
I love that idea! Hummus with preserved lemons. That has my favorite things in it. Lemon and salt.