Ingredients
Limes
- 20small thin-skinned limes
- 3 litreswater
- 300 gsalt
Equipment
- a large pot
- a drying rack or tray
- full sun
To use
- whole and pierced, or ground to a powder
Directions
- Use small thin-skinned limes, the sort sold across the Gulf and South Asia, rather than large thick-skinned ones. Thin skin dries evenly and turns black right through.
- Bring the water to the boil with the salt.
- Drop the whole limes in and boil them for 5 to 10 minutes.
- Lift them out and drain them, discarding the brine.
- Spread them on a rack in full direct sun, turning them daily. Air must reach every side.
- Discard the seeds before grinding, because they are markedly bitter and they carry through.
Technique
- It is called loomi in the Gulf, limoo amani in Iran and noomi basra in Iraq, all for the same thing.
- The trade name points at Basra and Oman, both historic centres of it.
- A whole dried lime left in a stew for hours can turn it bitter, so many cooks fish them out partway.
Substitutions
- Ready-dried loomi, sold in every Middle Eastern shop, which is what almost everyone uses.
- A dehydrator at low heat in place of sun, over several days.
Variations
- Black loomi, dried longer and stronger.
- Brewed as a tea, chai loomi, which is drunk across the Gulf.
- Ground into a spice blend with cumin and coriander.
History
Oman dried limes for export across the Gulf, where they season machboos; they are also steeped as a tea.
Frequently asked questions
What is Loomi?
Loomi is a sauce & condiment from Oman: limes boiled in brine and dried black, crushed into rice and stews. Oman dried limes for export across the Gulf, where they season machboos; they are also steeped as a tea.
How long does Loomi take to make?
Loomi takes 10 min of preparation and 10 min, plus 2 weeks drying of cooking. The recipe makes about 20 dried limes. It is rated easy to make.
What can I substitute in Loomi?
Yes, within limits. Ready-dried loomi, sold in every Middle Eastern shop, which is what almost everyone uses. A dehydrator at low heat in place of sun, over several days.
What is the most important thing to get right in Loomi?
Use small thin-skinned limes, the sort sold across the Gulf and South Asia, rather than large thick-skinned ones. Thin skin dries evenly and turns black right through.
