Moroccan Cured Lemon

I grow up on Moroccan food, it is my heritage and I truly find it to be one of the most interesting cuisine, unique and full of great flavours. Cooking Moroccan food I quickly learned there are two basic ‘add-ons’ that are used throughout nearly every dish – the Moroccan oil & Moroccan cured lemons.

The Moroccan oil is in essence a vegetable oil infused with hot paprika, and as in no other cuisine, the relations between the two are quite flexible – to each its own version.

The Moroccan cured lemons are these fantastic, incredibly aromatic yellow slices that works miracles with any dish they are added to. They have a deep lemony, somewhat smoky flavour, with more than a hint of spicy originated from the paprika.

This is a super easy to make recipe, and as in most of my recipes – super versatile. leaving you plenty of room to play your own flavours.


4 medium lemons. Scrubbed clean
2 tbsp salt
1 tbsp hot paprika
1/2 tsp mustard seeds
1/4 tsp dry rosemary
1/4 tsp garlic powder
1/2 cup fresh lemon juice
1/2 cup olive oil


Sterilise a container\jar by filling it up with boiling water and set aside till semi cooled.  Use as soon as drained.

Mix spices and salt together in a separate bowl.

Slice the lemons 1/2 cm thick. Try to avoid touching the lemon or spices with your hand.

Dip the lemon slices in the dry mix, coating each slice thoroughly on both sides.

Align the coated lemon slices in the sterile jar. Layering them tightly together.

Cover with the lemon juice, olive oil and rest of the spices. Leave some space for juices drained from the slices throughout the cure process.

Set the jar, sealed, to cure for at least a week to ten days before eating the lemons. Turn the jar upside down every couple of days to allow the juices to reach all the slices.


Try to avoid touching the lemons with your hands while preparing or while taking a slice out of the jar, as your hands might leave germs behind. The less hands in the more lasting lemons.

Once in a while, try and shake the jar well and set it on its head, it will allow the liquid to cover all the lemons.