These are two variations of preserved lemon from a 15th-century cookery book. The first requires taking salt-cured lemons and stuffing them with ginger, mint, and rue, before cramming them in a container. Saffron and honey are added later. The second type is a bit more tricky as the lemons should be layered on a platter and pressed down with stones, and left for three days. In both cases, the container is sealed with olive oil.