№114Condiments
Msir Salt-Cured Citrus
Moroccan salt-cured citrus (sweet Meyer lemons or mandarins) slow-cured in their own juice with coriander seeds.
Ingredients
What you’ll need
- 8 fresh Meyer lemons (or sweet mandarins)
- 1/2 cup coarse salt
- 1 tbsp coriander seeds
- 1 tsp black peppercorns
- fresh lemon juice
Method
How it comes together
- 1
Slice Meyer lemons lengthwise from the top into quarters, leaving connected at the stem.
- 2
Pack 1 tbsp of coarse salt inside each lemon.
- 3
Pack salt-filled lemons tightly into sterilized jars, pressing down firmly to release juices. Add coriander seeds and peppercorns.
- 4
Top with fresh lemon juice to submerge completely. Seal tightly and store in a dark cupboard for 4 weeks.
Accuracy note
This is an adaptation. Classic Moroccan msir is lemon, not an indiscriminate mixed-citrus preserve.
Chef’s note
Meyer lemons have a sweeter, thin skin compared to Eureka lemons, producing a sweeter, intensely citrusy cure.
Keep exploring
More from Condiments
№091Dried chilies, garlic, and toasted spices pounded into the ember-red base.
Harissa Paste
№092Lemons cured in salt and their own juice until soft, glossy, and intense.
Preserved Lemons
№093Cilantro, parsley, garlic, and cumin — the marinade the coast runs on.
Chermoula Marinade
№094“Top of the shop” — the many-spice blend of sweet, warm, and hot.