Best 5 The Loomi Recipes

Embark on a culinary journey to discover Loomi, a captivating citrus fruit that adds a unique tang and depth of flavor to Middle Eastern cuisine. This versatile ingredient, also known as black lime or dried lime, is a key component in many traditional dishes, from stews and soups to marinades and desserts. In this comprehensive guide, you'll find a treasure trove of Loomi recipes that showcase its diverse culinary applications.

From the classic Loomi Stew, where tender meat is braised in a rich sauce infused with the citrusy notes of Loomi, to the refreshing Loomi Sherbet, a delightful frozen treat that combines the tang of Loomi with the sweetness of sugar syrup, this collection offers a range of recipes that cater to various tastes and preferences. You'll also find innovative dishes like Loomi-Marinated Grilled Chicken, where the citrusy marinade imparts a burst of flavor to succulent chicken breasts, and Loomi-Spiced Baklava, a sweet and nutty pastry infused with the unique aroma of Loomi.

Each recipe provides detailed instructions, ensuring that you can recreate these culinary delights in the comfort of your own kitchen. Whether you're a seasoned cook looking to expand your culinary repertoire or a novice seeking to explore the vibrant flavors of Middle Eastern cuisine, this collection of Loomi recipes is sure to inspire and delight your taste buds. So, prepare to tantalize your palate and embark on a journey of culinary discovery with Loomi.

Check out the recipes below so you can choose the best recipe for yourself!

LOOMI TEA

Loomi Tea image

Refreshing sour tea I found in Dubai. Great for settling upset tummies, too. Serve hot or cold.

Provided by Buckwheat Queen

Categories Drinks Recipes Tea Hot

Time 15m

Yield 4

Number Of Ingredients 3

Ingredients

2 Syrian dried limes (dried black limes)
4 cups water
2 tablespoons light honey, or to taste

Steps:

Crush limes with a pestle in a mortar until the pieces resemble small stones.
Combine water and crushed lime in a saucepan and bring to a boil over medium-high heat. Reduce temperature and simmer for 5 minutes.
Strain into 4 tea cups and sweeten with honey as desired. Serve hot or cold

Nutrition Facts : Calories 37.9 calories, Carbohydrate 10.5 g, Fiber 1.4 g, Protein 0.3 g, Sodium 8.2 mg, Sugar 8 g

LOMI LOMI

Lomi Lomi image

Smoked salmon, tomato and onion make up this tantalizing Hawaiian salad. It's just not a luau without the lomi!

Provided by SAXONY

Categories Salad Seafood Salad Recipes Salmon Salad Recipes

Time 10m

Yield 12

Number Of Ingredients 6

Ingredients

2 cups diced salted salmon
6 medium tomatoes, diced
1 white onion, chopped
½ cup chopped green onion
sea salt to taste
cayenne pepper to taste

Steps:

In a medium bowl, stir together the salted salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.

Nutrition Facts : Calories 43.8 calories, Carbohydrate 3.6 g, Cholesterol 5.4 mg, Fat 1.2 g, Fiber 1 g, Protein 5 g, SaturatedFat 0.2 g, Sodium 476.5 mg, Sugar 2.1 g

LOMI LOMI

Lomi Lomi image

Provided by Food Network

Time 12h5m

Yield 6 to 8 servings

Number Of Ingredients 4

Ingredients

Kosher salt
1/2 pound cured salmon, diced
1/4 pound green onion, diced
4 ripe tomatoes, diced

Steps:

Salt the salmon to the point where it has a light crust and let it sit in refrigerator overnight. Rinse the salt off the salmon and slice it into small pieces. Add the salmon to a large mixing bowl and add the onion and tomatoes. Mix with your hands, or as they call it in Hawaii, Lomi Lomi, a saying used locally that means 'to massage'. Serve chilled.

IRAQI FISH WITH POMEGRANATE AND LOOMI (SAMAK TIBSI)

Iraqi Fish With Pomegranate and Loomi (Samak Tibsi) image

"It's called samak tibsi in Iraq, samak meaning fish and a tibs being the kind of pot it is usually baked in. Despite the long oven time, the fish remains moist thanks to the syrup and the insulation of the vegetables." This is wonderful served over Recipe#443553 along with a fresh salad masha Allah. Both dried limes and pomegranate molasses can be found in Middle Eastern shops. Modified from a recipe found on http://desertcandy.blogspot.com.

Provided by UmmBinat

Categories Orange Roughy

Time 1h5m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon cumin
1 tablespoon allspice (or 1 tbs Another Allspice Substitute (Halal))
1 teaspoon cinnamon (or to taste, I don't use when using the Another Allspice Substitute (Halal) I just add a bit more of that recipe)
sea salt, to taste
fresh ground black pepper (original recipe called for 1/4 tsp red pepper flakes which I couldn't locate)
2 tablespoons butter
2 lbs thick white fish fillets (such as orange roughy or red snapper)
3 large sweet onions
4 dried limes (loomi, noomi basra in Middle Eastern stores, may use white or black version)
4 garlic cloves, minced
1 lb tomatoes, sliced
3 tablespoons pomegranate molasses dissolved in 3/4 cup water

Steps:

Preheat the oven to 400°F Combine the spices in a small bowl. Rub half the spices over the fish fillets.
Grease a casserole dish with 1 tbs of the butter.
Thinly slice the onions and seperate into rings.
Toss the onions with the remaining spices to coat.
Spread half the onions in the bottom of your dish.
Cut the fish into medium-sized pieces and arrange over the onions.
Cut several slits in the dried limes and nestle them amongst the fish.
Scatter the minced garlic over top.
Dot the remaining tablespoon of butter over top.
Top with the remaining onions, then cover the whole dish with the tomato slices. Overlap the tomato slices slightly as the will shrink when baking.
Pour the pomegranate molasses dissolved in 3/4 cup water, over top.
Bake the dish for 45-50 minutes, until the onions are softened. Serve warm over a rice dish such as Recipe#443553 or Recipe #418082 or with fresh bread to mop up the juices and a fresh salad.
NOTE: When serving, you shouldn't actually eat the dried limes (loomi)!
Enjoy!

Nutrition Facts : Calories 333, Fat 9.3, SaturatedFat 4.3, Cholesterol 167.6, Sodium 227.5, Carbohydrate 17.8, Fiber 4.1, Sugar 7.8, Protein 44.3

LOOMI TEA

Loomi Tea image

From The Bad Girls Kitchen (THANKS BETH!) :) Time listed does not include cooling/chilling time.

Provided by iewe7726

Categories Beverages

Time 35m

Yield 1 pitcher

Number Of Ingredients 3

Ingredients

8 loomi lemons, crushed
1/2 cup sugar (or more, to taste)
1 gallon water

Steps:

Add a gallon of water to loomi in a non-reactive pan. Bring to a boil, simmer for 5 minutes, turn off burner and cool. (I put a lid on the pot).
Strain and then add the sugar. Let sugar dissolve at room temperature.
Stir, taste for sugar and chill.
Serve chilled with ice cubes.
Note: You can also leave the loomi soaking in the gallon of water overnight. In the morning, bring to a boil, turn heat off and strain and add sugar. But the recipe above can be used when making it in a hurry.
Also, crush the loomi into small pieces using a mortar and pestle. This brings out the flavor and sourness.

Tips for Working with Loomi

Choose ripe, dark brown loomi. Avoid any with blemishes or mold.
Wash the loomi thoroughly under cold water before using.
To use whole, pierce the loomi with a fork or toothpick in several places.
To use ground, remove the seeds and pulp from the loomi and grind them into a powder.
Add loomi to dishes early in the cooking process to allow its flavor to fully develop.
Loomi can be used in a variety of dishes, including stews, soups, rice dishes, and marinades.
Loomi is a good source of vitamin C and antioxidants.

Conclusion

Loomi is a versatile and flavorful ingredient that can add a unique citrusy flavor to your dishes. It is a staple ingredient in many Middle Eastern and Persian cuisines, and it is becoming increasingly popular in other parts of the world. If you are looking for a new and exciting way to add flavor to your cooking, loomi is definitely worth trying. With its unique flavor and health benefits, it is sure to become a favorite in your kitchen.