Dried Limes, a Middle Eastern Secret for Flavoring Soups and Stews now at your fingertips!
Add one of the most tangy and sour spice to your Kitchen cabinets for that rich flavour & middle Eastern taste to impart a citrusy, smoky flavor with a slight tang to soups, meat dishes, rice and stews.
The small citrus can transform dishes from plain to spicy and flavorful. Drop several Black limes into the liquid for rice, soups or braising and remove before serving.
Black limes pair well with lamb, fish and chicken; though the real match for Black limes is said to be legumes.
Dried Black Lime Lemon Kabsa Mandi
In Saudi Arabia, Black limes are a staple ingredient in dishes such as kabsa, matazeez, jareesh and qursan.
Lemon black is perfect to give flavor to your pan-fried vegetables and your legumes dishes, either sprinkled at the end of cooking or in the cooking water: cowpeas, beans, fenugreek, beans, red and green beans, red beans , lentils, peas, tofu etc.
Like all citrus fruits, dried lemons are also used in desserts.
They combine perfectly with fruit: fruit salads, jams, marmalades, baked apples, oranges, syrups, strawberries, pineapples, etc.
Store Black limes in an airtight container for up to three months.