Recipe by Miss Annie

These are a traditional Moroccan seasoning which can be use to add flavor to may dishes, including soups and stews. Recipe from: The Casablanca Cookbook by Sarah Key, Jennifer Newman Brazil, Vicky Wells

Ingredients Nutrition


  1. Poke holes with a sharp knife all around the middle of the lemons.
  2. In a 1-quart (1 liter) jar, layer lemons alternately with salt to fill jar.
  3. Seal jar with airtight lid.
  4. By the following day, the mixture should have produced enough liquid to cover the lemons.
  5. If not, add additional salt.
  7. Let sit in cool, dry place for 2 weeks.
  8. After 2 weeks lemons are ready to use.
  9. Refrigerate at this point to store lemons up to 6 months.

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