Preserved lemons are a significant component in North African—especially Moroccan—cuisine, as well as in Southern Indian cuisine. Preserved lemons are made by fermenting fresh lemons in a brine made from lemon juice, salt, and spices for weeks or months at room temperature. After fermentation, the most valuable part is the rind, with its gentle tartness and very intense lemon flavor.
These and other great recipes are from The Culinary Institute of America's cookbook, STREET FOODS.
Charmoula is a popular marinade used in Northwestern African cuisines. It is commonly used for fish and seafood, vegetables, and meat. Recipes for charmoula vary greatly from region to region and from family to family, but garlic, coriander, cumin, and preserved lemon are found in almost every version.