Lhamd Msayer

Lhamd Msayer (or preserved lemons) play a huge part of North African food culture. According to the Encyclopaedia of Kitchen History, there are references to this ferment dating back to 11th-century Algeria, Tunisia, Egypt, and Morocco. Nowadays, preserved lemons are popular across the globe. Originally, they would have been preserved to extend their shelf life in the hot African climate, giving communities valuable access to fruit out of season. Now, they are a much-loved condiment.

The method of curing lemons (or limes) with salt has not changed much over the years. It involves washing the lemons thoroughly and cutting a cross three quarters of the way down the fruit lengthways. Then add around 2 teaspoons of sea salt into the cuts of each lemon and press down them to fill a sterilised jar. The juice of the fruit should start to fill the jar. You can also add any spices you wish. Make sure there are no air gaps. Seal the lid on the jar and leave in a dark space for at least 4 weeks. Check occasionally to make sure the lemons are still submerged in their juices. The lemons will soften and darken during the fermenting time. The sealed jars of Lhamd Msayer can last for months.