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Preserved Lemons
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Egyptian Preserved Lemon

Cook Time10 mins
Servings: 5 lemons


  • 1/2 teaspoon salt I used Himalayan pink salt
  • 1 cup boiled water
  • Lemon Ingredients:
  • 5 organic lemons
  • 1 cup water
  • 1 1/2 tablespoons I used Himalayan pink salt
  • 1 1/2 tablespoons black onion seed/nigella
  • 1 1/2 tablespoons ground dried safflower or saffron threads


  • To prepare the jar. Dissolve salt in the boiling water. Pour in the glass jar you will be using to ferment the lemons. Let it cool.
  • Wash the lemons well with cold water. Combine lemons and water in a pot. Heat on the stove and turn off just before it comes to a boil, about minutes.
  • Slice off the ends the lemons. Quarter the lemons, cutting them open but not all the way through.
  • In a small bowl, combine salt, nigella and safflower. Sprinkle a little of this mix on the insides of each lemon.
  • Place in the glass jar, cover and leave it at room temperature for 2 weeks.
  • Refrigerate and use as desired.
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