We Stumbled across these Teeny, Tiny Lemons during our travels in the summer and we just had to have them.

Baby Preserved Lemons, means more concentrated flavour 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 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.

Baby Preserved Beldi Lemons 540g