№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 salt500 kcal · 0 g protein · 57.1 g fat · 0 g carbs per 100 g
- 1 tbsp coriander seeds
- 1 tsp black peppercorns
- fresh lemon juice17 kcal · 0.5 g protein · 0.1 g fat · 5.7 g carbs per 100 g
Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.
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.
Kitchen note
Meyer lemons have a sweeter, thin skin compared to Eureka lemons, producing a sweeter, intensely citrusy cure.
Record status
Editorial provenance
This entry is part of a source-led culinary archive. It should be read as an editorial recipe record, not as a claim of individual kitchen testing or a single definitive version of a living regional tradition.
5 source references are listed with this record where available. Read the editorial standards.
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