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Salted lemons in Moroccan

Moroccan salted lemons have a long history, and it's strange that this recipe is not very popular on our expanses. But in vain!

This is extremely simple to prepare seasoning Adds a piquant note to meat and fish dishes. Sometimes you can find salt lemons in supermarkets, but like all authentic ingredients, they are very expensive. Much tastier and more useful to prepare salted lemons at home, especially since it's very simple.

Salted lemons in Moroccan

Salted lemons


  • Lemons
  • Salt (2 tsp with a slide for 1 lemon)


  1. Sterilize the jar and wash the lemons.
  2. In each lemon first make an incision from the vertexAlmost to the very end, with a depth of about 2/3. Turn the lemon and do the same on the other side, so that you get a quarter of a lemon, connected along one edge.
  3. Put lemons in a jar and pour in each incision salt (two teaspoons per lemon).
  4. Close the lid and take it out in a dark warm place. The next day, check that the juice fills the entire volume of the can, otherwise mold will appear. Again, close the lid with a lid and store in the refrigerator for 1 month.
  5. In a month you can add zest in your favorite dishes! Pulp is not used in cooking.

Lemons in Moroccan

Do you want to surprise the guests? Try to cook dishes in a new way! Be sure to share this simple recipe with friends - surely they too will want to try the familiar meat and fish dishes with the addition of a piquant note!