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Aromatic bay leaves add herbal notes to this make-at-home version of preserved lemons, a classic ingredient in North African and Middle Eastern cuisine.

Preserved lemons and couscous are essential ingredients in Moroccan cuisine. They are paired in the flavorful side dish.

Preserved lemon adds an exotic flavor to North African tagines but it can also contribute a tasty and interesting element to many other cuisines. Experiment. Remember to reduce the usual amount of salt in a recipe to allow for the saltiness of the lemon.

This easy, one-pot Moroccan spiced chicken is a perfect blending of sweet, savory, bitter and tart flavors.

Plain roast chicken is given an exotic flair with preserved lemon. Serve with a couscous side dish.

Cheese tortellini take on the aromatic essence of bay leaves through a delicately infused cooking water. Briny preserved lemon, smoky bacon and earthy mushrooms round out this flavorful main course pasta.

Preserved lemon and bay leaves perfume a sweet and creamy rice pudding.

Take burgers on a bold flavor adventure by preparing them with ground lamb, toasted fennel seed and preserved lemon. Forgo the usual condiments and serve with Peri-Peri Romesco Sauce. Romesco is a versatile sauce from Spain made with roasted red peppers and almonds.