This Moroccan-style preserved lemons recipe packs whole lemons in salt and their own juice, then cures them for 3-4 weeks into a mellow, intensely savory condiment known locally as hamed msayer, with only 10 minutes of active prep. Ten minutes of prep and three weeks of patience turn ordinary lemons into a deeply savory, salty-tart condiment that shows up across North African cooking. Once you have a jar going, you’ll start looking for excuses to use it. Chop some into our lemon herb roast chicken for a deeper, more savory version.
Quick answer: Moroccan-style preserved lemons are whole lemons packed in salt and their own juice, then left to cure for several weeks until the rind turns soft and mellow. Active prep takes about 10 minutes; the curing happens on its own over 3-4 weeks.
Wash the lemons well. Stand each one on its stem end and cut two deep slits through the top, almost to the base, so it opens like a flower but stays in one piece.
Pack about 1 tablespoon of salt into the slits of each lemon, then pack the lemons tightly into a clean, sterilized jar, pressing down as you go to release their juices.
Pour any remaining salt over the top, then add fresh lemon juice until the lemons are fully submerged. Seal the jar.
Leave the jar at room temperature, out of direct sunlight, for 3-4 weeks, turning or shaking it every few days to redistribute the salt and juice. The rinds are ready when they turn soft and translucent.
Yes, the high salt concentration and acidity make the jar shelf-stable during curing, as long as the lemons stay fully submerged in liquid. Once opened, move it to the fridge.
They're a staple in North African stews and tagines, but they're also great finely chopped into dressings, grain salads, or roasted vegetables for a salty, citrusy punch.
Not safely. The 3-4 week cure is what softens the rind and mellows the bitterness, so it's worth the wait rather than rushing it.
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