Description
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 lemon juice and salt they should be washed before use 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.
Ingredients
Lemons 100%, water, salt
Suitable For
- No classifications for this product