L'Hass B'Limmoun Wa Tmar

L'hass B'limmoun Wa Tmar

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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
  • 8
    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


  1. Wash the romaine lettuce leaves, spin dry in a salad spinner and arrange on 4 salad plates. Set aside.
  2. Juice (1) of the oranges. In a small, non-reactive bowl combine the orange juice, (Meyer) lemon juice, sugar and cinnamon. Whisk.
  3. Remove 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.
  4. Scatter 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

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