Re: [CH] Still on Limes!
luke (lukasz@midcoast.com.au)
Sun, 06 Sep 1998 19:49:26 +1100
And now for the Definitive end to the Lime thread;
Loomi - Dried Limes are used in the Gulf States, Iran and Iraq.
They are either used whole or powdered ,when used whole they are pierced
to let the juices of the cooking liquid take the flavor ..
Small Tahitian Limes
Salted Water
Put the limes in a pan of boiling water with about 1 tablespoon of salt
return to boil, boil rapidly for about 3-5 minutes depending on size.
drain.
Place on a metal mesh cake rack and put in the sun to dry , can take up
to a week , turn daily . Alternatively place rack in a very low oven for
3-4 days - electric food dryer would be better .
Limes are ready when the skin is dark but not too dark ?
Powder in a mortar with a pestle , Those of us who have one can use a
Molcajete ,Thanks Jose Cisneros
Generally the loomi are used in curries, soups and stews etc.
{Lamb, Chicken}
The limes used are grown in Oman or imported from Thailand .
In Iran they are called Limu Omani {see above} and in Iraq noomi but
in these countries are only used whole ...
I took a couple down to the Chile Festival at the Fragrant Garden and
from memory gave one to Jeff the Chef.
Luke in Oz
still running on lower memory - think my problem is one flakey ram chip