Final answer:
The Moroccan procedure for preserving lemons involves stuffing them with salt, adding more salt and lemon juice, sealing them in a jar, and allowing them to ferment for a while.
Step-by-step explanation:
In Moroccan cuisine, lemons are preserved using a traditional method called 'preserved lemons' or 'L'beldi'. This process involves partially cutting the lemons, stuffing them with salt, and then adding additional salt and lemon juice in a jar. The jar is then sealed and the lemons are left to ferment for several weeks or months. This preservation method gives the lemons a unique flavor and is commonly used in Moroccan recipes such as tagines and couscous.