Black Lemons

February 28, 2008

Welcome to the world of black lemons! If you've never had the opportunity to try these Middle Eastern goodies go to World Spice Merchants and order some. They're completely dried and look inedible, but in fact their sweet-tartness is so flavorful you'll want to use it in about everything: soups, stews, tagines, couscous, even sprinkled on salads. The tangy depth that the lemons add is wonderfully unusual and earthy.

We ground a couple of them (use a mortar and pestle, a clean coffee grinder or a microplane grater) and, with other spices, created a delicious North African-esque chicken dish. We just kind of created it as we went along, so sorry folks, no recipe. That's the beauty of improvisational cooking!

Check out Syrian Zahtar and Black Lemon Spiced Chicken from The Hunger. In a word: Mmmm.



M's picture

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Hanan Jalaliddeen's picture

Black Lemons are great with spices mixed together with rice. They give a fine taste.

Alisa's picture

One thing I love about your blog is all the information about spices and recipe's that you post here. I hope you could introduce more uses of spices here, I'm really learning a lot!