How to cook with black lemon?
Black lemons are widely used in Persian cuisine. They can be used whole, sliced or powdered.
Black lemons are generally used to flavor meat, fish, vegetables, stews or even soups. It is also possible to use them to add flavor to a dessert, such as ice cream or cake.
Where to buy black lemons?
You can easily find black lemon in the Persian or specialist grocery stores.
Chefs cook black lemons
Chefs are increasingly enjoying this famous black lemon and its particular taste. So much so that some chefs have even decided to make their own loumi, like chef Stéphane Jégo from L'Ami Jean in Paris. In an article in Le Figaro, we learn that the chef likes, for example, to prepare a "loin of pig from Ospital larded with lemon or, more sophisticated, a pork loin cut in half, spread with basil and lemon, rolled in casing, roast for several hours then rested before being briefly put over the heat to caramelise."
Stéphane Jégo has also left carte blanche to Emmanuel Ryon, MOF glacier and world champion of pastry, to create a sorbet with black lemon, buckwheat and drizzle of olive oil.
While, for his part, world famous pastry chef Pierre Herméhas created an "infinitely lemon black" macaroon with a very tart lemon cream.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.