BLACK LIME

Commonly known as black lemon but these black beauties  are actually dried black limes...I learned about black limes mainly out of love and curiosity for Persian food as it seems to be a very popular ingredient , however I was surprise to find that black limes actually originate from Oman and known by the name of Limoo ( perhaps that is how the Arabic to English translation to lemon..could be!) and of-course they are found in many middle eastern dishes from Kuwait, Saudi, Iraq and are known by different names such as Loomi, Limoo, Noomi etc.

Black limes in Middle East are used in numerous ways such as whole, a slice , powder or dry zest as souring agent in chutneys, stews, teas, salad dressings, soups and also blended with dried herbs to make Zaatar topping for flatbread .

I personally enjoy them with fish bbq and also Egyptian style okra. Now that I have shared on how to make the black limes it will be easy to share the recipes of many dishes as well but you can try with this delicious Saudi Traditional meal of rice and chicken called CHICKEN KABSA  . I found out that in India they flavor plain rice with black lime powder , I am not sure how I missed that! I pride myself to have a great knowledge in Indian cuisine since spent a very important part of my life India its like my birth right I have to know it ! Indian cuisine is very dear and close to my heart.  

The powder made from black limes  has a sweet-tart flavor a little bit of bitter ferment that is very unique and unusually earthy and a zesty dry aromas which seldom has a substitute, and I can see why. If you were to buy them, they are available in most Indian and Arab grocery stores and are so cheap and they last forever! if stored well of course but if you do not have access to Indian or Arab stores you can always make them at home, very simple.

I have tried the two techniques that am familiar with just to cover those who can keep them out in the sun and those who cannot, you can always use the oven. I did these sometime in Dec so I was comfortable having my oven on for several hours to warm the kitchen although the sun was not so hot it was merely a decoration and light than heat that I needed, so I used both the oven and the sun which ever was applicable but you can take a break but make sure you keep them in a rack so the they do not retain any moisture.

Store them in airtight glass or plastic container in a cool place.

1. I used 12 limes , you can use any amount.Wash the limes and remove any stickers

2. Bring about a liter of water to gentle boil , Add the lemons and blanch about 60-90 seconds only

3. Put them in ice bath, keep them for about 4-5 minutes until completely cooled

4. Wipe them well

Put them on wire rack and keep them out in the sun for about 2 -3 days or in the oven on 170F/75C for 2-3 days until you get the desired color and the lemons are hard and hollow

After 3 hours of sun 53F

2nd day after 8 hours sun 65F ( Not bad at all)

You can zest , a pinch goes well with black tea or salad dressing!

You can grind with Mortar and pestle

or grind in spice /coffee grinder for stew, soups etc 

Here's the zest, the powder and the whole lime

1. I used 12 limes , you can use any amount.

2. Wash the limes and remove any stickers

3. Bring about a liter of water to gentle boil 

4. Add the lemons and blanch about 60-90 seconds only

5. Put them in ice bath, keep them for about 4-5 minutes until cooled completely

6. Wipe them well

7. Put them on wire rack and keep them out in the sun for about 2 -3 days or in the oven on 170F/75C for 2-3 days until you get the desired color and the lemons are hard and hollow

If you would like to see how I made mine , please follow this link to my YouTube channel