L'hass B'limmoun Wa Tmar Recipe

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L'Hass B'Limmoun Wa Tmar



Printed in 'Cooking at the Kasbah' by Kitty Morse with a small amount of revamping. Simple and light salad. When available, use Meyer lemon. Valencia oranges were a delicious choice as would be blood oranges! I added a small amount of green onions and walnuts to the salad and Barhi dates in place of the more common medjool.

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10 Min
No-Cook or Other


romaine lettuce or similar lettuce (about 6 cups)
2 sweet oranges
1/2 tsp
ground cinnamon
1 Tbsp
fresh lemon juice (meyer lemon when available and *not* reconstituted!)
2 tsp
sugar, to taste
dried dates, pitted and finely diced
3 Tbsp
green onions (optional)
4 Tbsp
chopped walnuts, toasted or raw


1Wash the romaine lettuce leaves, spin dry in a salad spinner and arrange on 4 salad plates. Set aside.
2Juice (1) of the oranges. In a small, non-reactive bowl combine the orange juice, (Meyer) lemon juice, sugar and cinnamon. Whisk.
3Remove the rind from the other orange and cut into slices. Arrange the orange slices on the romaine leaves. Place the diced dates on top of the salad.
4Scatter the green onion and nuts on the salad. Sprinkle the dressing over the greens and serve immediately.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Moroccan
Dietary Needs: Vegetarian, Vegan
Hashtag: #Salad Moroccan