Salt-cured lemons are a fundamental flavoring in North African cooking. Briny yet tart, they add depth to tagines, soups, grains and dressings. We’re fond of the balanced flavor—neither too salty nor too sour—and tender texture of these imported lemons, which we chop fine and stir into chicken or lamb tagines or blend with butter and melt over roasted fish or vegetables. Puree the rind into olive oil-and-lemon vinaigrettes or chop coarsely and stir into a simple pot of lentils seasoned with harissa, loads of garlic and parsley or cilantro.
- 7 oz
- PLEASE ALLOW 5 BUSINESS DAYS FOR THIS ITEM TO SHIP