MyTastr

Best preserved lemons, according to chefs

Two picks, each tied to a named taster and a public source — from Adeena Sussman, Antara Sinha, Rebecca Firkser and Lauren Joseph. Recommendations come from tastecooking.com, bonappetit.com and nymag.com.

International Pantry · The ranking

  1. 1
    Top pick

    Mina Preserved Lemons (Moroccan beldi)

    Chosen by
    Also chosen by
    Whole Moroccan beldi lemons, hand-harvested and cured in sea salt. Sussman goes through preserved lemons by the dozen in Tel Aviv and makes her own from small, thin-skinned lemons, but Mina is her store-bought pick; she blends them with olive oil and a little paprika into a creamy paste. Bon Appétit’s Rebecca Firkser calls Mina “excellent” for a preserved-lemon vinaigrette, and Antara Sinha’s guide points to it too.
    Where to buy · mina.co ↗Instacart ↗Source: tastecooking.com ↗
  2. 2

    New York Shuk Preserved Lemon Paste

    Chosen by
    Also chosen by
    Preserved lemons already blended into a loose, soupy paste, so there’s nothing to seed or mince. Joseph, a chef and recipe developer, calls it the one condiment she’ll never clear out of her fridge, for salsa verde, dressings, yogurt sauces, pork chops and even olive-oil cake: “super-potent… I tend to start with a tablespoon or so.” Firkser: “New York Shuk makes a great one.” Bon Appétit’s Antara Sinha says it “easily emulsifies into sauces and vinaigrettes.”
    Where to buy · nyshuk.com ↗Instacart ↗Source: nymag.com ↗

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Questions, answered

What is the best preserved lemons, according to chefs?
MyTastr’s top pick is Mina Preserved Lemons (Moroccan beldi), chosen by Adeena Sussman (cookbook author, Sababa). Whole Moroccan beldi lemons, hand-harvested and cured in sea salt. Sussman goes through preserved lemons by the dozen in Tel Aviv and makes her own from small, thin-skinned lemons, but Mina is her store-bought pick; she blends them with olive oil and a little paprika into a creamy paste. Bon Appétit’s Rebecca Firkser calls Mina “excellent” for a preserved-lemon vinaigrette, and Antara Sinha’s guide points to it too. Source: tastecooking.com ↗
What are the other top picks for preserved lemons?
No. 2 is New York Shuk Preserved Lemon Paste, chosen by Lauren Joseph (chef, the Strategist); Rebecca Firkser (Bon Appétit). Only two picks cleared the bar so far. Each card above links to the original source.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

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