15 Summer Dinner Recipes Using Preserved Lemons

Preserved lemons bring a vibrant tang to summer dishes. Grilled chicken with a preserved lemon marinade offers zesty flavors, while a quinoa salad mixed with chickpeas provides a revitalizing option. For something unique, try Mediterranean fish tacos topped with preserved lemon crema. Roasted vegetable medley and grilled eggplant with preserved lemon tahini sauce are both delightful sides. To explore even more creative recipes incorporating this aromatic ingredient, discover additional dishes that elevate summer dining.

Grilled Chicken With Preserved Lemon Marinade

Grilled Chicken with Preserved Lemon Marinade is a zesty and aromatic dish that takes advantage of the tangy flavors of preserved lemons, making it a standout choice for summer gatherings or weeknight dinners. This recipe is perfect for those who appreciate bright, bold flavors and is sure to impress family and friends.

The preparation time is about 15 minutes, with a marination time of at least 1 hour, and it takes approximately 20-25 minutes to grill the chicken, for a total of around 1 hour and 40 minutes from start to finish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 preserved lemons, pulp removed and rind finely chopped
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• Salt to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Steps:

1. In a medium bowl, combine the chopped preserved lemon rinds, olive oil, minced garlic, ground cumin, smoked paprika, black pepper, thyme, and salt. Mix well to create a marinade.
2. Place the chicken breasts in a zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 1 hour, or up to overnight for more intense flavor.
3. Preheat your grill to medium-high heat.
4. Remove the chicken from the marinade and discard any remaining marinade.
5. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
6. Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing.
7. Serve the grilled chicken warm, garnished with fresh parsley and lemon wedges on the side.

Variations and Tips:

• For a slightly sweeter flavor, consider adding a teaspoon of honey to the marinade.
• If you’re looking for a spicier kick, add a pinch of red pepper flakes to the marinade.
• This dish can also be made with bone-in, skin-on chicken pieces—just adjust the cooking time accordingly.
• Pair the grilled chicken with a fresh salad, couscous, or roasted vegetables for a complete meal.
• If you don’t have preserved lemons on hand, you can create a quick substitute by combining the zest of one lemon with a tablespoon of lemon juice, but the flavor will differ slightly.

Quinoa Salad With Preserved Lemons and Chickpeas

Quinoa Salad with Preserved Lemons and Chickpeas is a revitalizing and zesty dish perfect for warm summer evenings. This vibrant salad is ideal for vegetarians, as well as anyone seeking a healthy and filling meal. Packed with protein and fiber, it makes a great side dish or a light main course. The preparation time is approximately 30 minutes, making it a quick and easy option for summer dining.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 preserved lemon, pulp removed and rind finely chopped
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• 3 tablespoons olive oil
• Salt and pepper, to taste

Cooking Steps:

1. Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil.
2. Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and let it cool.
3. In a large mixing bowl, combine the cooked quinoa, chickpeas, preserved lemon, cucumber, cherry tomatoes, red onion, and parsley.
4. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and gently toss to combine.
5. Taste and adjust seasoning if needed. Serve chilled or at room temperature.

Variations & Tips:

• For additional protein, add diced grilled chicken or tofu.
• Experiment with different herbs like mint or cilantro for varying flavors.
• If preserved lemons are unavailable, you can use the zest and juice of fresh lemons for a different, though less intense, flavor.
• This salad can be made ahead of time. Just store it in the refrigerator for up to 2 days, as the flavors will meld beautifully.
• Top with feta cheese or avocado slices for added creaminess.

Mediterranean Fish Tacos With Preserved Lemon Crema

These Mediterranean Fish Tacos with Preserved Lemon Crema are a delightful fusion of flavors that transport you straight to the sunny shores of the Mediterranean. Perfect for a summer dinner with friends or family, these tacos are light yet satisfying, making them ideal for anyone who loves fresh seafood with a zesty twist.

The prep time for this dish is about 20 minutes, with an additional 10 minutes for cooking, making it a quick and delicious option for a weeknight meal.

Ingredients:

• 1 pound white fish fillets (such as cod or tilapia)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• 1 cup shredded cabbage (green or red)
• 1 cup cherry tomatoes, halved
• Fresh cilantro, for garnish
• Lime wedges, for serving

For the Preserved Lemon Crema:

• 1/2 cup sour cream
• 2 tablespoons preserved lemon rind, finely chopped
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• Salt, to taste

Cooking Instructions:

1. Prepare the Fish: In a mixing bowl, combine the olive oil, smoked paprika, garlic powder, salt, and pepper. Add the fish fillets and coat them evenly with the marinade. Let them sit for about 10 minutes to absorb the flavors.
2. Make the Crema: In a separate bowl, whisk together the sour cream, preserved lemon rind, fresh lemon juice, minced garlic, and a pinch of salt. Adjust seasoning to taste and set aside.
3. Cook the Fish: Heat a non-stick skillet over medium heat. Place the marinated fish fillets in the skillet and cook for about 3-4 minutes on each side, or until the fish is cooked through and easily flakes with a fork. Remove from heat.
4. Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. To assemble, place a few pieces of cooked fish on each tortilla, followed by shredded cabbage, cherry tomatoes, and a generous drizzle of preserved lemon crema.
5. Garnish and Serve: Top with fresh cilantro and serve with lime wedges on the side for an extra burst of zest.

Variations & Tips:

• For added flavor, consider marinating the fish for longer, up to an hour, before cooking.
• Substitute the white fish with shrimp or grilled chicken for a different protein option.
• Add sliced avocado or a spicy sauce, like sriracha, for an extra kick.
• You can prepare the crema ahead of time and refrigerate it for up to three days, allowing the flavors to meld together even more.
• Serve with a side of extra vegetables or a revitalizing salad to complete the meal.

Roasted Vegetable Medley With Preserved Lemon Vinaigrette

This Roasted Vegetable Medley with Preserved Lemon Vinaigrette is a delightful summer dish that showcases the vibrant colors and flavors of seasonal produce. It’s perfect for those looking to enjoy a healthy and satisfying meal, whether you’re preparing a family dinner or entertaining guests at a summer BBQ. The preparation time for this dish is approximately 15 minutes, and it requires about 30-40 minutes of roasting.

Ingredients:

• 2 zucchinis, sliced into half-moons
• 2 bell peppers (any color), diced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons olive oil
• Salt and pepper, to taste
• Fresh herbs (such as thyme or rosemary), for garnish

For the Preserved Lemon Vinaigrette:

• 2 tablespoons preserved lemon rind, finely chopped
• 1 tablespoon Dijon mustard
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the sliced zucchinis, diced bell peppers, red onion wedges, cherry tomatoes, and asparagus. Drizzle with olive oil, and season with salt and pepper. Toss until the vegetables are well-coated.
3. Spread the vegetable mixture in a single layer on a large baking sheet. Bake in the preheated oven for 30-40 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through cooking.
4. While the vegetables are roasting, prepare the preserved lemon vinaigrette. In a small bowl, whisk together the chopped preserved lemon rind, Dijon mustard, olive oil, red wine vinegar, salt, and pepper until smooth. Adjust seasoning to taste.
5. Once the vegetables are done, remove them from the oven and let them cool slightly. Drizzle the preserved lemon vinaigrette over the warm vegetables and toss to combine. Garnish with fresh herbs before serving.

Variations and Tips:

• Feel free to substitute or add other seasonal vegetables such as eggplant, carrots, or sweet potatoes based on your preference.
• If you prefer a bit of heat, consider adding red pepper flakes to the vegetable mixture before roasting.
• The preserved lemon vinaigrette can be made in advance and stored in the refrigerator for up to a week; just give it a good shake before using.
• For a heartier meal, serve the roasted vegetable medley over quinoa or couscous, and add feta cheese or chickpeas for added protein.

Preserved Lemon and Herb Couscous

Ingredients:

• 1 cup couscous
• 1 ½ cups vegetable or chicken broth
• 1 tablespoon olive oil
• 1 preserved lemon, finely chopped (rind only)
• ¼ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• Salt and pepper, to taste
• Optional: ¼ cup feta cheese, crumbled
• Optional: ¼ cup toasted pine nuts or slivered almonds

Cooking Instructions:

1. In a medium saucepan, bring the vegetable or chicken broth to a boil.
2. Once boiling, add the couscous and olive oil. Stir briefly, cover, and remove from heat. Let it sit for about 5-10 minutes, or until the couscous has absorbed all the liquid.
3. Once the couscous is cooked, fluff it with a fork to separate the grains.
4. Stir in the chopped preserved lemon, parsley, and mint. Season with salt and pepper to taste.
5. If desired, incorporate crumbled feta cheese and toasted nuts for added texture and flavor.
6. Serve warm or allow to cool to room temperature before serving.

Variations and Tips:

• For a spicier kick, add a pinch of red pepper flakes or diced jalapeños.
• Swap out herbs for other favorites such as basil or cilantro, depending on your preference.
• To make this dish more substantial, consider adding roasted vegetables like zucchini, bell peppers, or cherry tomatoes.
• This couscous can be prepared in advance and served cold as a revitalizing salad. Just add a little extra olive oil and lemon juice before serving to brighten the flavors.

Lamb Tagine With Preserved Lemons and Olives

Lamb Tagine with preserved lemons and olives is a rich and aromatic Moroccan dish that makes for an impressive yet manageable dinner option. Perfect for a cozy gathering or family meal, this dish showcases the unique flavors of preserved lemons, complementing tender lamb and briny olives.

With a preparation time of approximately 20 minutes and a cooking time of about 2 hours, it’s a dish that encourages you to slow down and savor the cooking process.

Ingredients:

• 2 pounds lamb shoulder, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 can (14 oz) diced tomatoes, drained
• 1 cup chicken or beef broth
• 2 preserved lemons, rinsed and quartered
• 1 cup green olives, pitted and halved
• Salt and black pepper to taste
• Fresh cilantro or parsley, for garnish

Cooking Steps:

1. In a large, heavy-bottomed pot or a tagine, heat the olive oil over medium-high heat. Add the lamb pieces and sear until browned on all sides. Work in batches if necessary to avoid overcrowding.
2. Once the lamb is browned, remove it from the pot and set aside. In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the garlic and cook for an additional minute, stirring frequently.
3. Stir in the ground ginger, cumin, cinnamon, turmeric, paprika, and cayenne (if using). Cook for 1-2 minutes until fragrant.
4. Add the drained diced tomatoes and cook for another 3 minutes, allowing the flavors to meld.
5. Return the lamb to the pot, along with any accumulated juices. Pour in the broth, and season with salt and black pepper. Bring to a gentle boil.
6. Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the lamb is tender and easily shreds with a fork.
7. In the final 15 minutes of cooking, add the preserved lemons and olives, ensuring they are well incorporated into the sauce.
8. Once done, remove from heat and let the tagine rest for a few minutes. Garnish with fresh cilantro or parsley before serving.

Variations and Tips:

• For a vegetarian option, replace lamb with hearty vegetables such as eggplant, zucchini, and chickpeas, adjusting cooking times accordingly.
• Pair the dish with couscous or crusty bread to soak up the delicious sauce.
• Experiment with additional spices such as coriander or saffron for extra depth of flavor.
• Serve the tagine with a simple salad or roasted vegetables for a complete meal.

Shrimp Skewers With Preserved Lemon and Garlic

Shrimp skewers with preserved lemon and garlic are a delightful summer dish that highlights the bright, zesty flavors of preserved lemons, complemented by the savory richness of garlic. This quick and easy recipe is perfect for seafood lovers and is ideal for a casual summer barbecue or an elegant dinner gathering.

It takes just about 30 minutes to prepare and cook, making it a fantastic choice for hosting or a weeknight meal.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 preserved lemon, rind only, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• Skewers (if using wooden skewers, soak in water for 30 minutes beforehand)

Cooking Instructions:

1. In a medium bowl, combine the chopped preserved lemon rind, minced garlic, olive oil, parsley, smoked paprika, salt, and pepper. Mix thoroughly to create a marinade.
2. Add the shrimp to the bowl and toss well to guarantee evenly coated. Let the shrimp marinate for about 15 minutes to absorb the flavors.
3. Preheat your grill or grill pan to medium-high heat.
4. Thread the marinated shrimp onto skewers, placing them close together but not overcrowding them.
5. Grill the skewers for about 2-3 minutes on each side, or until the shrimp are opaque and cooked through.
6. Remove the skewers from the grill and let them rest for a minute before serving.

Variations and Tips:

• For a spicier kick, add red pepper flakes to the marinade or serve with a spicy dipping sauce.
• Feel free to incorporate vegetables, such as bell peppers, cherry tomatoes, or zucchini, onto the skewers for added color and flavor.
• If you don’t have preserved lemons, you can use the zest and juice of fresh lemons as a substitute, though the flavor will differ slightly.
• Pair these skewers with a fresh salad or couscous for a complete meal.

Zucchini Noodles With Preserved Lemon Pesto

Zucchini Noodles with Preserved Lemon Pesto is a fresh and vibrant dish that embodies the flavors of summer. This light and healthy meal is perfect for vegetarians, those looking for gluten-free options, or anyone wanting to incorporate more vegetables into their diet.

With a preparation time of just 20 minutes, it’s an easy and quick dish that can be served as a main course or as a side alongside grilled proteins.

Ingredients:

• 4 medium zucchinis
• 1 cup fresh basil leaves
• 1/4 cup preserved lemon peel, rinsed and chopped
• 1/4 cup pine nuts (toasted)
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional, for serving)
• Cherry tomatoes, halved (optional, for garnish)

Cooking Steps:

1. Prepare the Zucchini: Using a spiralizer or a vegetable peeler, create noodles out of the zucchinis. Place the noodles in a colander, sprinkle with a bit of salt, and let them drain for about 10 minutes to remove excess moisture.
2. Make the Pesto: In a food processor, combine the basil leaves, preserved lemon peel, toasted pine nuts, and garlic. Pulse until finely chopped. With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.
3. Cook the Zoodles: In a large skillet, heat a small amount of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Be careful not to overcook, as you want them to retain some crunch.
4. Combine: Remove the skillet from the heat and toss the zucchini noodles with the preserved lemon pesto until well coated.
5. Serve: Plate the zucchini noodles and sprinkle with grated Parmesan cheese if desired. Garnish with halved cherry tomatoes for a pop of color.

Variations and Tips:

• Add Protein: For a heartier meal, toss in cooked chicken, shrimp, or chickpeas.
• Nut Alternatives: Swap out pine nuts for walnuts or almonds based on your preference or dietary needs.
• Extra Veggies: Feel free to add sautéed bell peppers, spinach, or peas for extra flavor and nutrition.
• Storing Pesto: If you have leftover pesto, store it in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage.
• Serve Chilled: This dish can also be served cold as a revitalizing salad option on hot summer days.

Red Lentil and Preserved Lemon Soup

Red Lentil and Preserved Lemon Soup is a vibrant and nourishing dish that makes a great meal for both vegetarians and those looking to add more plant-based recipes to their repertoire.

This soup is not only packed with protein and fiber from the lentils but is also enlivened by the tangy zest of preserved lemons, making it a perfect summer dinner option. With a preparation time of about 15 minutes and a cooking time of 30 minutes, you’ll have a flavorful, warming bowl ready in no time.

Ingredients:

• 1 cup red lentils, rinsed and drained
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 tablespoon olive oil
• 6 cups vegetable broth
• 1 preserved lemon, pulp removed and rind diced
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lemon wedges for serving

Cooking Steps:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery, and sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.
2. Stir in the cumin and coriander, cooking for an additional minute until fragrant.
3. Add the rinsed red lentils and vegetable broth to the pot, and bring to a boil. Once boiling, reduce the heat to low and let it simmer for around 20-25 minutes, or until the lentils are tender.
4. Stir in the diced preserved lemon rind and season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.
5. Remove from heat and use an immersion blender to puree the soup to your desired consistency, or leave it chunky if you prefer.
6. Serve hot, garnished with fresh cilantro and with lemon wedges on the side for an extra zesty flavor.

Variations and Tips:

• For added creaminess, consider adding a splash of coconut milk or a dollop of yogurt before serving.
• For a spicier version, include a pinch of red pepper flakes or a chopped jalapeño during the sautéing step.
• You can add other vegetables, such as spinach or kale, during the last 5 minutes of cooking for an extra nutrient boost.
• The soup can be stored in the refrigerator for up to 3 days or frozen for up to a month; just reheat gently when you’re ready to enjoy it again.

This delightful soup is not only healthy but also a warming dish showcasing the unique flavor of preserved lemons, making it a standout recipe for your summer dinner table!

Beef and Preserved Lemon Stir-Fry

This Beef and Preserved Lemon Stir-Fry is a revitalizing and zesty dish that perfectly melds the savory flavors of beef with the tangy brightness of preserved lemons.

Ideal for a quick weeknight dinner or a special occasion, this dish serves 4 and takes approximately 30-40 minutes to prepare and cook.

It’s perfect for those who enjoy bold flavors and want to add a unique twist to their stir-fry repertoire.

Ingredients:

• 1 pound beef sirloin, thinly sliced
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 2 bell peppers (red and green), sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup preserved lemons, rinsed and chopped (seeds removed)
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• Salt and pepper, to taste
• Cooked jasmine rice or noodles, for serving
• Chopped fresh cilantro or parsley, for garnish

Cooking Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced beef to the skillet in a single layer and season with salt and pepper. Stir-fry for 2-3 minutes until the beef is browned but not fully cooked. Remove the beef from the skillet and set it aside.
3. In the same skillet, add the sliced onion and bell peppers. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
4. Add the garlic and ginger to the skillet and stir-fry for another minute until fragrant.
5. Return the beef to the skillet and add the chopped preserved lemons, soy sauce, oyster sauce, and stir everything together.
6. Pour in the cornstarch slurry, and cook for an additional 2-3 minutes or until the sauce thickens and the beef is cooked through.
7. Taste and adjust seasoning with more salt, pepper, or extra preserved lemon if desired.
8. Serve the stir-fry over cooked jasmine rice or noodles, and garnish with chopped cilantro or parsley.

Variations and Tips:

• For a vegetarian option, replace beef with firm tofu or tempeh, ensuring to adjust cooking time accordingly.
• Feel free to add other vegetables such as broccoli, snap peas, or carrots for more color and nutrition.
• If you prefer a spicier stir-fry, add sliced fresh chili peppers or a sprinkle of red pepper flakes during cooking.
• Preserved lemons can be quite salty, so remember to taste and adjust the seasoning before serving.

Caprese Salad With Preserved Lemon Drizzle

Caprese Salad with Preserved Lemon Drizzle is a vibrant and tangy twist on the classic Italian salad, perfect for summer dining or gatherings.

This dish highlights the freshness of ripe tomatoes, creamy mozzarella, and fragrant basil, enhanced by the zesty brightness of preserved lemons. It’s an ideal appetizer or side dish that can be prepared in about 15 minutes, making it perfect for those who want a quick but impressive addition to their summer dinner table.

Ingredients:

• 4 ripe tomatoes (variety of your choice)
• 8 oz fresh mozzarella cheese
• Fresh basil leaves
• 2 tablespoons preserved lemon, finely chopped
• 1 tablespoon extra-virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: Balsamic glaze for drizzling

Cooking Steps:

1. Begin by washing the tomatoes and basil leaves. Slice the tomatoes into even rounds and then slice the fresh mozzarella into a similar thickness.
2. On a large serving platter, alternate layers of tomato slices and mozzarella slices. Tuck fresh basil leaves in between the layers for a beautiful presentation.
3. In a small bowl, mix the finely chopped preserved lemons with the olive oil. Stir until well combined. Adjust seasoning with salt and freshly ground black pepper to taste.
4. Drizzle the preserved lemon mixture evenly over the assembled salad.
5. If desired, finish the salad with a drizzle of balsamic glaze for added sweetness and depth.

Variations and Tips:

• For added complexity, consider including a sprinkle of toasted pine nuts or walnuts for crunch.
• You can also substitute the mozzarella with burrata for a creamier texture.
• Try adding some sliced avocados or peaches for a revitalizing twist.
• For a more substantial dish, serve with crusty bread or add proteins like grilled chicken or shrimp.
• Enjoy this salad fresh, as the flavors are best when paired with high-quality ingredients.

Spicy Preserved Lemon Hummus

Spicy preserved lemon hummus is a zesty twist on the classic Middle Eastern dip, blending the tangy flavor of preserved lemons with silky chickpeas and a hint of heat.

This vibrant dip is perfect for summer gatherings, served as an appetizer or a revitalizing snack, and can easily impress your guests or add a special touch to your family meals.

The preparation time is approximately 10 minutes, making it an effortless addition to any spread.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons preserved lemons, rinsed and finely chopped
• 2 tablespoons tahini
• 2 tablespoons olive oil, plus more for drizzling
• 1-2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Juice of 1 lemon
• Salt to taste
• Fresh herbs (such as parsley or cilantro) for garnish
• Pita bread or vegetable sticks for serving

Instructions:

1. In a food processor, combine the chickpeas, preserved lemons, tahini, olive oil, minced garlic, cumin, smoked paprika, cayenne pepper, lemon juice, and salt.
2. Pulse until the mixture is smooth, scraping down the sides as needed. If the hummus is too thick, add a bit of cold water or additional olive oil until you reach your desired consistency.
3. Taste and adjust seasoning, adding more cayenne for heat or salt as necessary.
4. Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with fresh herbs.
5. Serve with pita bread or vegetable sticks for dipping.

Variations and Tips:

• For an extra kick, add a few slices of fresh jalapeño along with the other ingredients.
• Substituting lemon juice with lime juice can bring a different flavor profile to the dish.
• Experiment with different spices such as chili powder or curry powder for unique variations.
• You can make this hummus ahead of time and store it in an airtight container in the refrigerator for up to a week. The flavors will deepen as it rests.

Sushi Rolls With Preserved Lemon and Avocado

Sushi Rolls with Preserved Lemon and Avocado are a revitalizing and creative twist on traditional sushi. This dish is perfect for summer gatherings, offering a unique flavor profile that combines the zesty brightness of preserved lemons with the creamy texture of ripe avocado. Ideal for both sushi enthusiasts and newcomers alike, this recipe takes about 30 minutes to prepare, making it a quick and delightful option for light lunches or dinner parties.

Ingredients

• 2 cups sushi rice
• 2 1/2 cups water
• 4 sheets of nori (seaweed)
• 1 ripe avocado, sliced
• 1 preserved lemon, pulp removed and rind finely chopped
• 1 cucumber, julienned
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• Soy sauce (for serving)
• Wasabi and pickled ginger (optional, for serving)

Cooking Steps

1. Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rinse rice and water in a rice cooker or saucepan and cook according to the rice cooker’s instructions or bring to a boil, then reduce to a simmer and cover for 15 minutes. Remove from heat and let sit for 10 minutes.
2. Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spoon or paddle, being careful not to mash the grains. Allow the rice to cool to room temperature.
3. Assemble the Sushi Rolls: Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands with water and take about 1/2 cup of the seasoned rice, spreading it evenly over the nori, leaving a 1-inch border at the top.
4. Add Fillings: In the center of the rice, arrange a line of avocado slices, julienned cucumber, and a sprinkle of chopped preserved lemon. Be cautious not to overfill.
5. Roll it Up: Using the sushi mat, carefully lift the edge of the bamboo mat closest to you and start to roll the sushi away from you, pressing gently but firmly to keep the roll tight. Roll until the border of the nori is reached, and use a little water to seal the edge.
6. Slice and Serve: Using a sharp, wet knife, slice the roll into 6-8 pieces. Serve with soy sauce, and optional wasabi and ginger on the side.

Variations and Tips

• For a different flavor, consider adding shredded carrots, crab meat, or seared tuna to the filling.
• If you prefer a crunchier texture, sprinkle sesame seeds over the rice before rolling.
• Make sure to use sushi-grade fish if you decide to include seafood for safety and quality.
• If you’re short on time, pre-cooked sushi rice is available at many grocery stores, but make sure it’s suitable for sushi application.
• To keep your hands and knife moist during the process, have a bowl of water nearby to prevent sticking.

Enjoy experimenting with this adaptable recipe as you indulge in this vibrant summer dish!

Grilled Eggplant With Preserved Lemon Tahini Sauce

Grilled Eggplant with Preserved Lemon Tahini Sauce is a vibrant and flavorful dish that showcases the unique tanginess of preserved lemons. This vegetarian option is perfect for summer gatherings, served as a side dish or a hearty main course. It takes about 30 minutes to prepare and cook, making it an ideal choice for busy weeknights or weekend barbecues when you crave something delicious yet healthy.

Ingredients:

• 2 medium eggplants
• 3 tablespoons olive oil
• Salt and pepper, to taste
• ¼ cup tahini
• 1 preserved lemon, rinsed, pulp removed, and rind finely chopped
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• Water, as needed for consistency
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. Preheat the grill to medium-high heat.
2. Slice the eggplants into ¾-inch thick rounds. Place them in a colander and sprinkle with salt, letting them sit for about 15 minutes to draw out excess moisture.
3. Rinse the eggplant slices under cool water and pat dry with a paper towel. Brush both sides with olive oil and season with salt and pepper.
4. Place the eggplant slices directly on the grill and cook for about 4-5 minutes on each side, or until they are tender and have nice grill marks. Remove from the grill and set aside.
5. In a medium bowl, combine the tahini, chopped preserved lemon, minced garlic, and lemon juice. Mix until well combined. Add water gradually until you reach a pourable consistency.
6. To serve, arrange the grilled eggplant on a platter and drizzle with the preserved lemon tahini sauce. Garnish with chopped parsley.

Variations and Tips:

• For added flavor, marinate the eggplant slices in garlic, herbs, and a bit of vinegar for 30 minutes before grilling.
• Substitute the tahini with yogurt for a creamier sauce option.
• Add some spices like cumin or smoked paprika to the tahini sauce for an extra kick.
• Pair this dish with grilled meats or a light salad for a complete meal.
• Leftover eggplant can be stored in the refrigerator and reheated, or used cold as part of a Mediterranean-inspired mezze platter.

Pasta With Preserved Lemon, Olive Oil, and Spinach

Pasta with preserved lemon, olive oil, and spinach is a vibrant and invigorating dish perfect for a light summer dinner. The combination of zesty preserved lemons and tender spinach wrapped around al dente pasta creates a harmonious blend of flavors that can be enjoyed by vegetarians and pasta lovers alike.

This dish takes about 20 minutes to prepare and cook, making it an excellent choice for busy weeknights or casual gatherings with friends.

Ingredients:

• 8 oz spaghetti or any pasta of your choice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach, roughly chopped
• 2 tablespoons preserved lemons, finely chopped (rind only, not the pulp)
• Salt and pepper, to taste
• Grated Parmesan cheese (optional)
• Fresh parsley, chopped (for garnish)

Cooking Steps:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

2. Sauté the Spinach: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Then, add the chopped spinach and cook for 2-3 minutes until wilted.

3. Combine Ingredients: Reduce the heat to low and add the drained pasta into the skillet with the spinach. Stir in the preserved lemons, along with a splash of the reserved pasta water to help coat the pasta evenly.

Mix thoroughly for about 1-2 minutes until everything is heated through.

4. Season: Taste the pasta and season with salt and pepper as needed. If you desire a creamier texture, you can add more pasta water at this stage.

5. Serve: Plate the pasta and top with grated Parmesan cheese if desired. Garnish with fresh parsley and an extra drizzle of olive oil.

Variations & Tips:

• Add Protein: For a heartier meal, consider adding grilled chicken, shrimp, or chickpeas to the dish.
• Enhance Flavor: Sprinkle some red pepper flakes for a bit of heat or add pine nuts for a crunchy texture.
• Swap Greens: Feel free to use other leafy greens such as kale or arugula instead of spinach.
• Lemon Zest: For additional citrus flavor, add a little fresh lemon zest before serving.
• Make Ahead: The preserved lemons can be prepared in advance, and the dish can be made quickly once you have them on hand.

Enjoy your invigorating summer meal that celebrates the delightful flavor of preserved lemons!