Due to their tangy zesty flavour they work perfectly in fish and chicken dishes as well as with many vegetable types. Simply puncture the outer skin of the lime with a skewer or fork and leave to simmer in the pot during cooking. The Limes can also be ground up into a fine powder and added to any spice mix for a zesty kick. Or placed whole in the cavity of poultry being roasted.
Add a little kick to our Lebanese Baharat
by adding these in with your dish.
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