Moroccan Recipes With Preserved Lemon

Once you've sampled preserved lemons, you'll understand why they've become such a popular and essential ingredient in Moroccan cooking. Here's a list of recipes which call for this tangy, salty, and delightful addition.

If you're planning to make your own preserved lemons, be aware that they need a full month to cure before they're ready to use in cooking and salads.

  • 01 of 18

    Chicken With Preserved Lemon and Olives

    Moroccan Roasted Chicken with Preserved Lemon and Olives
    Moroccan Roasted Chicken with Preserved Lemon and Olives.

    The Spruce / Christine Benlafquih

    Chicken with preserved lemon and olives is perhaps the most popular of Moroccan dishes which use preserved lemons. Along with saffron and ginger, they provide key flavor to this and other tagines.

  • 02 of 18

    Lamb or Beef With Preserved Lemon and Olives

    Moroccan Lamb or Beef with Olives and Preserved Lemon
    Moroccan Lamb or Beef with Olives and Preserved Lemon.

    The Spruce / Christine Benlafquih

    Surprisingly easy to make, lamb with preserved lemon and olives may be prepared with lamb, beef, or ​goat meat. The recipe explains procedures for using a conventional pot or pressure cooker but also links to the preparation method when using a clay or ceramic tagine.

  • 03 of 18

    Moroccan Fish Tagine

    Classic Moroccan Fish Tagine
    Classic Moroccan Fish Tagine.

    The Spruce / Christine Benlafquih

    Use fresh or preserved lemon in this traditional fish and veggie tagine. A Moroccan marinade called chermoula adds plenty of flavors, but you can make things a bit fiery by adding cayenne or chili pepper.

  • 04 of 18

    Moroccan Cauliflower

    Cauliflower with Moroccan Spices
    Cauliflower with Moroccan Spices.

    The Spruce / Christine Benlafquih

    Moroccan spices and preserved lemon transform a head of cauliflower into an exciting side dish full of flavor and color. You might also consider offering it as a light vegetarian entree.

    Continue to 5 of 18 below.
  • 05 of 18

    Moroccan Artichoke Salad

    Moroccan artichoke salad

    The Spruce / Christine Benlafquih

    Artichoke hearts and bottoms are a favorite vegetable while in season during winter months. For this Moroccan artichoke salad, they're simmered in a tangy sauce with Moroccan spices, garlic, and preserved lemon. Olives add color and flavor.

  • 06 of 18

    Cooked Salad With Preserved Lemon and Olives

    Moroccan Spinach Salad with Preserved Lemon and Olives
    Moroccan Spinach Salad with Preserved Lemon and Olives.

    The Spruce / Christine Benlafquih

    Mallow is a plentiful green in Morocco, but if it's not available in your area you can make this mallow salad with spinach or a mix of greens. This cooked salad boasts incredible flavor. Seasoned with olive oil, garlic, herbs, and spices, it should be offered as a dip with wedges of Moroccan bread.

  • 07 of 18

    Salade Mechouia

    Moroccan salad and brochettes. Erg Chigaga sand dunes, Sahara desert. Morocco

    Mauricio Abreu / AWL Images / Getty Images

    Roasted pepper and tomato salad is a popular offering in homes, restaurants and roadside grills. It can be eaten as a dip or used as a sandwich filler along with meats. This version includes a little bit of minced preserved lemon rind for extra flavor.

  • 08 of 18

    Beef or Lamb Tagine With Carrots

    Moroccan Beef Tagine with Carrots, Olives and Preserved Lemons
    Moroccan Beef Tagine with Carrots, Olives and Preserved Lemons.

    The Spruce / Christine Benlafquih

    Zesty seasoning and tangy preserved lemons contrast perfectly with the natural sweetness of carrots in this beef or lamb tagine. If you like things fiery, offer a little harissa on the side.

    Continue to 9 of 18 below.
  • 09 of 18

    Lamb With Cabbage

    Moroccan Tagine with Cabbage
    Moroccan Tagine with Cabbage.

    The Spruce / Christine Benlafquih

    Cabbage may not make it onto your shopping list most weeks, but do give this dish of lamb with cabbage a try. It's a surprisingly delicious way to prepare this vitamin-C abundant vegetable.

  • 10 of 18

    Lamb or Beef Tagine With Cardoons

    Moroccan Lamb Tagine

    simonlong / Moment / Getty Images

    Although many Americans have never tried cardoons, in Morocco they're quite popular, particularly when prepared in this classic tagine recipe with preserved lemons and olives. You may find them at a farmers market if you don't grow them yourself. Cardoon stalks look like giant celery and if you are unfamiliar with them, you will need to know how to clean cardoons to prep them for cooking.

  • 11 of 18

    Tangia Marrakchia

    Moroccan Tangia
    Moroccan Tangia.

    Flickr / Josh / CC By-NC-ND 2.0

    Enjoy this tangia marrakchia, often called bachelor's stew. Although you'll sometimes find tangia recipes calling for a conventional pot or pressure cooker, the traditional way to prepare this stewed meat dish is to slow-cook it in an urn-like clay pot called a tangia. If you don't own a tangia, you can use a casserole or other oven-safe dish instead.

  • 12 of 18

    Chicken Tagine With Nigella Seeds

    chicken tagine

    The Spruce / Christine Benlafquih

    The addition of preserved lemon is optional but recommended in this chicken dish with nigella seeds. The seeds impart oregano-like flavor and have the added benefit of being very healthy for you.

    Continue to 13 of 18 below.
  • 13 of 18

    Chicken With Potatoes and Olives

    Chicken Potatoes and Olives

    The Spruce / Christine Benlafquih

    This delicious chicken with potatoes and olives has been a family favorite for many years. Preserved lemon is optional for those who like its tangy, lemony flavor.

  • 14 of 18

    Lamb or Beef With Carrots, Potatoes and Chickpeas

    Beef with carrots and chickpeas

    The Spruce / Christine Benlafquih

    This tagine with carrots, potatoes, and chickpeas is another veggie-laden tagine that calls for preserved lemons and olives for extra flavor. Use lamb, beef, or goat meat. If using dried chickpeas as most Moroccans do, remember to soak them the night before.

  • 15 of 18

    Lamb or Beef Tagine With Eggplant

    Lamb,eggplant and confit citrus Tajine

    Hall, Jean-Blaise / Getty Images

    This tagine with eggplant is another tagine where preserved lemons are optional but recommended. Meat is stewed with onions, tomatoes, and partially-pared eggplant. The traditional Moroccan seasoning includes ginger, saffron, turmeric, cinnamon, and pepper.

  • 16 of 18

    Tagine of Lamb With Green Beans

    Lamb green beans tagine

    The Spruce / Christine Benlafquih

    Potatoes are a common addition to this classic tagine of lamb and green beans. Beef or goat meat may, of course, be substituted for the lamb.

    Continue to 17 of 18 below.
  • 17 of 18

    Lamb or Beef Tagine with Potatoes

    lamb tagine

    The Spruce / Christine Benlafquih

    This delicious family meal of lamb or beef with potatoes features kid-friendly potatoes stewed with lamb or beef until tender. Robustly seasoned with Moroccan spices, the sauce is given unique lemony flavor by the addition of preserved lemons.

  • 18 of 18

    Easy Baked Chicken Tagine

    Moroccan Chicken Tagine

    The Spruce 

    Fragrant, delicious and easy to throw together, this chicken tagine gets baked in the oven rather than being prepared stovetop. For casual meals, patates frites are often served right on top!