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• Make an irresistible labane dip by mixing the preserved lemon into your yogurt and top it with olive oil and za’atar.

• Tuna Salad! Make a quick meal by mixing your tuna fish with harissa, preserved lemon with or without mayo. The citrusy flavor will uplift the salad altogether. Add olives, capers, scallions for if you have on hand.

• Mix with olive oil for a super simple yet impressive vinaigrette salad dressing. A few salad recipes for inspiration: Lettuce Salad, Roasted Pepper Salad with Burrata and Za’atar Chips, or Roasted Pepper & Chickpea Salad.

• Make instant ceviche by mixing raw fish with the preserved lemon and add your preferred ingredients to go with it.

• Create an irresistible tahini dip/dressing by replacing the lemon in the recipe with the lemon paste.

• Add it to your cocktails for a bright surprise.

• Potato salad works so well with preserved lemon. You can make a more traditional version or try a Moroccan inspired recipe with harissa.

• Smoked fish makes a great combination with preserved lemon. They are both salty ingredients so, you need to watch the amount, but when used right, it is just *chef’s kiss*.

• Use it as a zesty marinade for your chicken and beef.

• Roasted salmon! Just two ingredients; salmon and preserved lemon paste. It’s quick, healthy, and so tasty. 

• Pasta! We all love pasta. Toss the preserved lemon paste through pasta and parmesan for a quick weeknight meal or mix in while making your favorite pasta salad.

• Lemon pound cake. Add to your pound cake batter and to your frosting/glaze.

• Add a zesty note to your Chicken Soup by adding a touch of preserved lemon paste when serving. 

• Sandwiches; the options here are endless. Start by spreading it on bread and top with avocado.

• Vegetable platter, whether fresh-cut vegetables or roasted vegetables in the oven, drizzle a mixture of preserved lemon and olive oil when serving. You can also finish it off by sprinkling za’atar or dukkah for an extra oomph.

• Grilled fish & seafood; brush with preserved lemon before grilling.

• Mix it in with your salsa! From a tomato salsa to an herb salsa, the preserved lemon brings it all together.

• Take your homemade hummus to a new level by replacing the lemon in your recipe with the lemon paste. I like making my hummus with white beans and topping it with sautéed spinach or any other roasted vegetable, finish with a sprinkle of dukkah spice/fiery harissa.

• Slow cooked stews come to life with an addition of preserved lemon paste. Add it to slow cooked lamb, chicken, fish, or any vegetable dish.

• Make preserved lemon yogurt so you can top it with your fav roasted vegetable.

• Upgrade the lemon yogurt from above by making it tzatziki style; add cucumber, olive oil, dill, mint, and garlic. Serve with Crispy Za’atar Potatoes.

• Make preserved lemon ice cream.

• Make quick pickles by mixing preserved lemon, salt with your desired vegetable. Carrot, cauliflower, cucumber, and fennel all work great as pickles. Let sit for a few hours before serving, if possible.

• Grain bowls; season your preferred grain with preserved lemon and olive oil before you place all of your toppings.

• Add to your guacamole.

• Beans, any beans. Cook until soft and set aside. In a pan warm up minced garlic, fiery/rosey harissa spice, olive oil, and preserved lemon paste toss the beans and swirl it together. Garnish with herbs and grated cheese.

• Preserved lemon aioli or just mix with mayo for any application.

• Add to your chicken patties.

• Season cooked green beans with a mixture of olive oil, preserved lemon paste, and grated garlic. This is a bright side dish to any meal.

• Preserved lemon pie.

• Make Greek lemon potatoes by replacing the lemon and salt in the recipe with the preserved lemon paste.

• I love fennel with preserved lemon paste. Either keep it fresh by shaving the fennel very fine and mix it with olive oil and preserved lemon paste or sautee the fennel and finish it off by mixing preserved lemon paste.

• Make Lebanese garlic sauce called Toum. Replace the lemon juice with preserved lemon paste and taste for salt before you add any. This is a great base recipe.

• Add a spoonful to your pesto for a bright citrus touch.