Loomi ~ Dried Fresh Limes
1 kilo green limes (pierce with small holes)
Place limes on a large tray and leave in the sun to dry, turning them
daily. They will turn brown as they dry and this process could take 12
to 15 days. The dried limes can then be used whole or remove the skins
and seeds inside and use only the dried flesh. In some traditional
recipes, it was customary to grind the limes into a powder before using.
Another way to dry limes is to bury them under two to three inches of
sand for up to three months. In this way they turn dry and brown naturally.
In this book, when I say 'sproons' I use inly the inches of the limes, if
used in any other way, I have mentioned it.
From the book "The Complete United Arab Emirates Cookbook"
by Celia Ann Brock- Al Ansari
Copyright © 1994 by Celia Ann Brock-Al Ansari
Copyright © 1997 by Fahad Inc.
Maintained by: Fahad Al Mahmood
