This is a recreation of a recipe from The Sultan’s Feast but salted lemons are part of the earliest Arab culinary tradition, and a similar version can be found in a 13th-century cookery book from Aleppo. The salted lemons are cut up and cured in the juice of limes or sour oranges, added with olive oil and wonderfully aromatic herbs like coriander, parsley, mint and rue. The author tells us that this is the best and tastiest recipe there is. And anyone who tastes the result will surely not disagree with this high praise! It would have been eaten by itself, or as a condiment, but it’s also a wonderful addition to stews, tagines, and the such.