L'Hass B'Limmoun Wa Tmar

L'hass B'limmoun Wa Tmar Recipe

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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

How to Make L'Hass B'Limmoun Wa Tmar


  • 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.

Printable Recipe Card

About L'Hass B'Limmoun Wa Tmar

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