Lemon inlaid with salt and water

Indispensable seasoning in different cuisines around the Mediterranean

Article number: FOODbazar Classics
Delivery time: 1 day

Lemon with salt and water according to Van Dam, Ottolenghi and many others a nice combination with many dishes. Also known as Msir. It is possible to make it yourself, but it is important to use small lemons with a thin skin. It is just a little work, but the pickled lemons stay good for years. Incidentally, the application concerns the skin that loses its bitterness because it is baked.

Ottolenghi has two recipes for preserving, a traditional version that takes a lot of time and a quick one that leads to instant gratification.


Lemon, water, salt

Pot 850 gr. Drained weight 500 gr

Energy: 211Kj / 50kcal
Fat: 0.3 gr
wv saturated: <0.1 gr
Carbohydrates: 9.3 gr
wv sugar: 2.5 gr
Protein: 1.1 gr
Salt: <0.1 gr

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