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Pickled Beldi lemons
€5,15
- Pickled lemons
- 100% natural with no preservatives
- Authentic Beldi lemons
- Known from Ottolenghi cuisine
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What is candying or pickling with salt?
Pickling or canning with salt is a process of slowly cooking and preserving food in its own juices. To do this, you basically only need salt and very clean water, but adding spices and seasonings is also possible.
For our pickled lemons, we choose only water, salt and extra lemon juice. The lemons are incised and placed in the liquid to soften very slowly. You can then cut the candied lemon into fine segments (or chop them up completely, or take just the peel) and use them as flavoring in dishes.
Candied Beldi lemons from Morocco - a true delicacy
We use authentically grown beldi lemons from Morocco. This variety is larger and more fragrant than ordinary lemons, with floral notes of bergamot. The fine, delicate flesh and juice make these lemons an important ingredient in oriental cuisine.
You add pickled Beldi lemons to tagines, lamb, poultry and fresh tagliatelle. Middle Eastern top chef Ottolenghi is a big fan and candied lemons can be found in countless recipes of his.
Pure Beldi lemons
The beldi lemon, whose botanical name is Citrus limetta, belongs to the Rutaceae family. The beldi lemon (or beldis) is mainly grown in Morocco. You can find especially in the region of Tauroudant. These ripe lemons, also known as the Marrakesh lemon, have a more orange color than traditional lemons and are also rounder.
Using pickled Beldi lemons
Beldis lemons are indispensable in Middle Eastern cuisine, in tagines, to flavor hummus or even pastries! In French cuisine, they particularly appreciate candied lemons in chicken dishes, often combined with olives.
With just a quarter of a pickled lemon, you create so much more flavor:
-
chicken tagine with olives and beldis lemons: marinate the chicken the pulp of a beldi lemon
-
chickpea salad with beldi lemons and feta: cut a quarter of a lemon into small cubes and add it to the chickpeas and feta.
-
grilled salmon with beldi lemons: marinate your salmon legs with the segments of a candied lemon and olive oil. While cooking, place the lemon wedges under the salmon slices.
-
Linen soup with candied lemons: add some diced beldi lemon to your stew before mixing.
-
Calf with carrots and candied lemons: once your ingredients are cooked separately, put everything in a casserole and add 1/4 diced lemon - simmer for 30 minutes.
Once opened store in the refrigerator
Ingredients
Lemon (47%), water, lemon juice, salt
Allergens
This product contains no allergens.
This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.
-
-
Nutritional values per 100g Energy (kJ/kcal) 90/22 Fats 0.5g - of which saturated fats 0.1g Carbohydrates 2.9g - of which sugars 0.9g Fibers 0g Proteins 0.7g Salt 2g
Related products
-
What is candying or pickling with salt?
Pickling or canning with salt is a process of slowly cooking and preserving food in its own juices. To do this, you basically only need salt and very clean water, but adding spices and seasonings is also possible.
For our pickled lemons, we choose only water, salt and extra lemon juice. The lemons are incised and placed in the liquid to soften very slowly. You can then cut the candied lemon into fine segments (or chop them up completely, or take just the peel) and use them as flavoring in dishes.
Candied Beldi lemons from Morocco - a true delicacy
We use authentically grown beldi lemons from Morocco. This variety is larger and more fragrant than ordinary lemons, with floral notes of bergamot. The fine, delicate flesh and juice make these lemons an important ingredient in oriental cuisine.
You add pickled Beldi lemons to tagines, lamb, poultry and fresh tagliatelle. Middle Eastern top chef Ottolenghi is a big fan and candied lemons can be found in countless recipes of his.
Pure Beldi lemons
The beldi lemon, whose botanical name is Citrus limetta, belongs to the Rutaceae family. The beldi lemon (or beldis) is mainly grown in Morocco. You can find especially in the region of Tauroudant. These ripe lemons, also known as the Marrakesh lemon, have a more orange color than traditional lemons and are also rounder.
Using pickled Beldi lemons
Beldis lemons are indispensable in Middle Eastern cuisine, in tagines, to flavor hummus or even pastries! In French cuisine, they particularly appreciate candied lemons in chicken dishes, often combined with olives.
With just a quarter of a pickled lemon, you create so much more flavor:
-
chicken tagine with olives and beldis lemons: marinate the chicken the pulp of a beldi lemon
-
chickpea salad with beldi lemons and feta: cut a quarter of a lemon into small cubes and add it to the chickpeas and feta.
-
grilled salmon with beldi lemons: marinate your salmon legs with the segments of a candied lemon and olive oil. While cooking, place the lemon wedges under the salmon slices.
-
Linen soup with candied lemons: add some diced beldi lemon to your stew before mixing.
-
Calf with carrots and candied lemons: once your ingredients are cooked separately, put everything in a casserole and add 1/4 diced lemon - simmer for 30 minutes.
Once opened store in the refrigerator
Ingredients
Lemon (47%), water, lemon juice, salt
Allergens
This product contains no allergens.
This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.
-
-
Nutritional values per 100g Energy (kJ/kcal) 90/22 Fats 0.5g - of which saturated fats 0.1g Carbohydrates 2.9g - of which sugars 0.9g Fibers 0g Proteins 0.7g Salt 2g
Related products