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Made in the traditional salt cured fashion - allowed to pick 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 tartness to dressings, stews or sauces but it is the real peel that is the show. Chop finely or use whole.

  • Lemons 100%, Water, Salt

Moroccan Style Preserved Lemons