Click on the image, above to submit to Pinterest.
Loomi (Black Lemons)
Loomi (Black Lemons) is a traditional Emirati recipe (from the United Arab Emirates) for a classic spice made from dried lemons that are a common flavouring in Middle Eastern cuisine. The full recipe is presented here and I hope you enjoy this classic Emirati version of: Black Lemons (Loomi).
prep time
10 minutes
cook time
1 minutes
Total Time:
11 minutes
Additional Time:
(+3 weeks drying)
Makes:
10
Rating: 
Tags : Uae Recipes
Black lemons are a classic Middle Eastern ingredient probably derived from Persian dried limes.
Ingredients:
10 fresh lemons, preferably thin-skinned seedless cultivars
sea salt
Method:
Place the lemons in a pot then pour over enough water to cover remove the lemons and set aside. Add in 1 tsp sea salt per litre of water. Bring everything to a rolling boil.
Whilst the water is heating up, get your ice bath ready by placing at least 10 blocks of ice and cool water in a container with enough space to hold the lemons.
Once the salted water in the pot reaches a boil, add the limes and blanch for 60 to 90 seconds.
Remove the blanched lemons with a slotted spoon and immediately drop them into the ice bath to stop the cooking process. Leave the limes in the ice water until completely cold. Once ready, remove the lemons and dry thoroughly with a clean tea towel. Give shop-bought lemons a good rub in case they still have some of the preserving wax residue on them.
To dry the lemons, you can place them in direct sun during summer when it's properly hot outside. Alternatively, place the lemons directly on an oven rack set in the centre of the oven, with the oven set to a low temperature eg 65°C in a fan oven and dry until the lemons are dark brown and hollow, or continue until almost black. It takes between 2 and 5 days depending on the method used.
Once dried, store the whole lemons in an airtight container at room temperature. They will keep for several months. Or, if you need ground black lemon powder, bash the limes into a few pieces with a heavy saucepan. Remove any seeds and grind into a powder using a spice grinder, blender or mortar and pestle. Store it in a sealed container and use as needed. Once you've tasted it, it's guaranteed to become a go-to spice and you'll end up using it on everything!
%20Recipe)