Baby Preserved Beldi Lemons provide more concentrated flavor and zest, which is what you need for a true taste of the Moroccan souks. Perfect for tagines but equally useful in dressings, marinades, and even cakes. Made in the traditional salt-cured fashion – allowed to pickle over a period of weeks – these are an absolute staple in North African, Moroccan and Middle Eastern dishes. Cured in water and salt, the pulp can be used to add a lemony tartness to dressings, stews, or sauces, but it’s the peel that is the real star of the show. Chop finely or use whole.
Size: 700 g
