Preserved lemons are a staple ingredient of North African cuisines, particularly in Moroccan foods, where it is used in tagines, stews, and sauces. In doing some research, I found out that they are also used in some Asian cuisines as well, such as the Khmer dish, ngam nguv, a lemony Cambodian chicken soup and as the traditional accompaniment to curd rice, which is often served as the last course in South Indian meals.
daisy's world 