Originating in the Middle East, this ancient food preservation technique is now used in cooking all over the world.

Best served with Middle Eastern dishes, and great with a cold beer.


  • Thin skinned juicy lemons
  • Rock salt
  • Large glass screw-top jar
  • 6 cardamom pod
  • 2 cinnamon quill
  • 3 bay leave
  • 3 bird’s eye chilie


Soaking time: 3 days

Preserving time: 40 days

Step 1: Break the pores of the lemon by scraping gently against the medium setting of grater.

Step 2: Place in large bowl and cover completely with cold water.

Step 3: Set aside in cool place.

Step 4: 24 hours later, pour the water off the lemons and cover with fresh water. This removes any bitterness.

Step 5: On the third day, pour out the water. Using a sharp knife and chopping board, make 4 deep slits in each lemon (these need to go approximately halfway to the centre of the lemon). Pack each incision with a generous heaped teaspoon of rock salt.

Step 5: Place stuffed lemons in a glass jar, add cardamom pods, cinnamon bay leaves and chillies.

Step 6: Pour boiling water over contents and screw on the lid while the water is still hot. Leave to rest for 40 days in a cool dark place.

Below are images direct from the Wine & Dine’m kitchen during the creation process.