Moroccan Preserved Lemon Paste
The Marrakesh Limetta is the lemon generally used in Morocco. It is very distinctive with a deep furrow at the end and a nipple extruding from it. It is slightly orange in colour. It is different from the smaller Egyptian lemons, less round to the usual Spanish varieties and often has a strong orange tint to the skin (depending on the harvest time) which is very different to the European and Turkish Meyer lemon.
Preservation takes place over a three month period using a quality local Moroccan sea salt. Slits are cut in to the lemons which are then submerged in brine barrels and checked regularly. At the end of this process they are removed and placed in to a new, clean brine for packing.
We wort the lemons in to sizes by hand and discard any blemished ones. We then wash them ready for processing.
By hand we cut out the stalk or remains of the stalk out of the lemon,we then blend them, add a touch of sea salt brine, bring them to the boil and then allow them to simmer until they turn in to a compote. We add a little citric acid (vit C) for food safety and a touch of ascorbic acid (vit C ) to retain the colour. We then blend them, again, while hot to obtain a user friendly texture before jarring.
Add a spoon to any dish to make a unique lemony flavour that cannot be replicated with a normal lemon. Can be rubbed easily on to meat or fish.
- Add a couple of spoons to any dish for a sweet, tasty, lemony flavour
- No need to start cutting lemons, just add a dash for a unique, delicious flavour
- Fish, Meat, Marinades, Stir-fry, Tagines, Casseroles
- No artificial flavourings or preservatives, Gluten free
- A secret ingredient for many dishes
Recipes using this product:
Warning: May contain traces of nuts, sesame or Moluscs