Moroccan Arabic: الحامض مرقد or الحامض مصير
French: citron confit
L'hamd marakad (literally "sleeping lemons") and l'hamd mssiyar (literally "guided lemons") are Moroccan terms used to refer to preserved lemons. They might also be called by their French name, citron confit.
Preserving lemons is a simple process which involves packing fresh lemons in salt and lemon juice and leaving them to rest for a month or longer. (See How to Make Preserved Lemons.) In Morocco, l'hamd marakad are usually prepared using distinctively shaped Mediterranean varieties sold as citron beldi and limonette Marrakesh. Outside of Morocco other varieties of lemons can be used.
Note that the citron beldi used to make Moroccan preserved lemons are typically left whole and intact during the salt curing process, and not partially quartered as instructed in most preserved lemon recipes.
Preserved lemons are an essential ingredient in Moroccan cooking, showing up in tagines, salads and side dishes. Examples of Moroccan recipes which use preserved lemons are: