Preserved Beldi Lemons - Belazu
Small, fine-skinned Beldi lemons preserved in salt brine. Salty, lightly acidic and intensely fragrant - the North African ingredient that lifts a tagine, a grain salad or a roast chicken.
Belazu hand-sort and grade the lemons for size and quality, then pack them by hand so they do not bruise and keep their aroma. They won three Great Taste stars in 2012, which is as high as the award goes.
You mostly use the rind: rinse a lemon, scrape out the flesh, and finely slice or chop the peel. Stir it into couscous or a rice salad, chop it with chilli and garlic for a dressing, or tuck a whole one inside a chicken before roasting.
- Whole Beldi lemons in brine
- Three Great Taste stars (2012)
- Vegan and nut free
- No gluten-containing ingredients
Ingredients
Pickled lemons (sulphites), water, salt.
Allergens
Contains sulphites.
Nutrition Information (per 100ml)
Energy 121 kJ / 29 kcal
Fat 0.3g, of which saturates 0.1g
Carbohydrates 3.2g, of which sugars 3.2g
Fibre 4.7g
Protein 1g
Salt 5.5g
Storage
Store in a cool, dry place. Once opened, keep refrigerated with the lemons under the brine.
FAQs
How do you use preserved lemons?
Rinse, halve, scrape out and discard the pulp, then finely chop the rind. A quarter of a lemon is usually enough for a dish serving four. Classic in Moroccan tagines, but just as good in salads, dressings, roast chicken and with fish.
What are Beldi lemons?
A small, thin-skinned North African lemon variety traditionally used for preserving because the rind softens well in salt.
How long do preserved lemons keep?
Unopened, they keep in the cupboard until the date on the jar. Once opened, keep them in the fridge under the brine and they last for months.
