SC - Loomi (was stuffed camel)

[lilinah at grin.net]

Nanna said:
>Loomi - is dried whole lime, either pierced with a pin and added to stews
>and such,
>as here, or ground. I think it is mostly used in the Arab world to flavor
>lamb dishes.

"The Complete Middle East Cookbook", a modern ethnic work by Tess Mallos,
has a recipe for loomi in the section on the Gulf States (Bharain, Kuwait,
Saudi Arabia, United Arab Emirates, Qatar, and Oman).

(------- begin recipe -------)

Loomi
Dried Limes

Dried limes are a necessary flavour additive to Gulf cooking, and are also
used in Iran and Iraq. While the Gulf cooks use loomi either whole or
powdered, they are only used whole in Iran and Iraq. When using them
intact, they must be pierced with a skewer or fork on each side so the
cooking liquid can travel through the lime to take the flavour. In the dry
heat of the Middle East the limes are very brittle and holes can be made by
simply pressing with two fingers. I live in a humid climate and find that
the humidity thoughens the limes, so more forceful means of piercing and
powdering need to be adopted.

As loomi are not readily available outside the Middle East, instructions
are given for preparing them. The species of lime used alters the flavour a
little, but it si still a most interseting spice.

By the way, a sprinkling of powdered loomi does wonders for steaks - rub in
before grilling or pan frying.

small fresh limes, preferably Tahitian limes
salted water

1. Leave limes whole, but if they are very large they can be halved to
speed the drying process.

2. Put limes in a pan of boiling water with about 1 tablespoon fo salt.
Return to the boil, and boil rapidly for 3-5 minutes, depending on size.
Drain.

3. Place on a mesh metal cake rack and place in the sun to dry. This takes
up to a week, depending on the strength of the sun. Turn daily. If there is
insufficient heat in the sun, and this could be the case as limes are a
late autumn and winter fruit, it might be necessary to resort to other
means.

4. Alternatively then, place rack with limes in a very low ove, set on
lowest possible heat. Put in coolest part of oven and leave for 3-4 days. A
warming drawer would be even better, or if you can get one, an electric
food dryer.

5. Limes are ready when they are dark and the flesh completely dehydrated.
Take care not to make them too dark. Store in an airtight container.

To powder loomi:  Pound in a mortar with pestle or porcess in blender.

(------- end recipe -------)

Mallos includes loomi in a vegetarian lentil soup, lamb knuckle soup, prawn
balls, fish curry, stuffed fish, chicken with rice, chicken qurmah, and a
few other recipes, but not as many as baharat, which is often used without
loomi.

Anahita

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