Fahad Inc. Dishes

    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