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The Moroccan ‘citron beldi’ means a traditional lemon. This name refers to certain lemon varieties used in traditional Moroccan cuisine. For example, the Doqq lemon which grows in the Taroudant region and the Boussera lemon which is also known as Limonette de Marrakesh. These can be distinguished from other lemon varieties due to their smaller size and rounded shape, their thinner peel, and their fragrant aroma. 

The ‘Beldi’ is recognized as the crème de la crème for making preserved lemons. Preserved in salt, these lemons generally give a fresh, fruity taste. The Beldi Preserved Lemons from the Oil & Vinegar collection are a must-have for North African cuisine. It is a welcome and much used ingredient in tagine dishes. 

Recipe tip: hummus with preserved lemon! Mix together in a food processor, 400 g chickpeas, 1 clove of garlic, ½ chili pepper, the juice of 1 squeezed lemon, ¼ preserved lemon with peel and pulp (no pips) and 4-6 tbsp tahini (sesame seed paste) according to taste. While mixing, add 2-3 tbsp olive oil and mix for about 2 minutes until smooth and fluffy. Garnish according to choice with some finely chopped mint and chili peppers and a few drops of olive oil. 

Nature being nature means that some lemons will always grow larger than others.  Each jar is filled as full as it can be and weighs 360 gram and the number of lemons can vary between a minimum of 2 large ones and a maximum of 5 smaller ones.  After using the amount you need, always make sure that the remaining lemons are covered by the salt water.

Discover real North African cuisine! 


  • lemon, brine (water, salt).

Beldi Preserved Lemons