These Tunisian petite lemons preserved in brine are known for their intense, concentrated citrus flavor. Traditionally preserved lemons are used in tagines, a stew of lamb or chicken cooked in a vessel of the same name. We think these produce a fantastic twist on the traditional tagine, but we've really taken to using them raw. You can throw them into salad dressings, homemade olive mixes, compound butters or stuff a fish with herbs and preserved citrus.