Prep 5 mins
Cook 5 mins
These are in fact sun dried limes. In Persian the same name is used for limes and lemons (limoo). Lemon would be called "limoo zard" (yellow lime). So when they translate, they call both limes and lemons "lemon". It is known to Persians that when you say "dried lemons" in English, you really mean "sun dried limes." (available outside of Oman in Middle Eastern groceries)
- Break the Omani lemons open and remove most of the interior, saving only the dried peels.
- Boil the lemon peels with the water and honey for about five.
- Add a little sugar, to taste, if desired.
- Strain and serve hot.
Very tasty! and very easy! Made for visiting Persia in the NA/ME forum 6/12.
First I understand this calls for the white loomi of Iraq and Iran rather than the black loomi of the Arabian Gulf. Saying that I used the black loomi as it is what I had on hand but as it is stronger I used only 4 and made sure to remove as much of the inside as possible! I also added at least double the amount of creamed honey and simmered for more like 3 minutes. I will make this again and would like to try with the intended dried limes but I would also make it again with black ones the same way.