LWDLIK - Love that this lady is trying hard to learn the lingo, the culture and share with us in English. Thank you x
Want to read more here's her blog [link].
An excerpt;
Trying to write Arabic words using the Western alphabet is a nothing short
of a bugbear. Take today's word for instance, in Arabic it's spelt لومي and never
changes. But when translated into English, it becomes: luumii, loomi, loomy,
lumii, lumi and so on.
waayid yinarfiz.
Bugbears aside, let's move onto sweeter things, or sweet, bitter and smoky things.
Black limes. The magic bhaar of the desert.
Ripe green limes are picked from the shajarah, boiled in salt water then left on
biSaaT to dry for hours in the sun. Once crisp and black, a whole luumii might
infuse its sweet tang into a slow-cooked stew, or be ground to a spice and blended
with water to make a light fragrant tea, served piping hot or iced.
Perhaps the greatest thing about luumii is that outside the Persian Gulf region,
it is still a secret and its potential to add cryptic and beautiful flavours to shrimp,
lamb and Basmati rice remains unknown. It's true that luumii is hard to find
in Europe - but not impossible. Avoid buying the powder though - the flavour peaks
the moment it's smashed. So buy the fruit whole and be the one to do the smashing.
.jpg)
Want to read more here's her blog [link].
An excerpt;
Trying to write Arabic words using the Western alphabet is a nothing short
of a bugbear. Take today's word for instance, in Arabic it's spelt لومي and never
changes. But when translated into English, it becomes: luumii, loomi, loomy,
lumii, lumi and so on.
waayid yinarfiz.
Bugbears aside, let's move onto sweeter things, or sweet, bitter and smoky things.
Black limes. The magic bhaar of the desert.
Ripe green limes are picked from the shajarah, boiled in salt water then left on
biSaaT to dry for hours in the sun. Once crisp and black, a whole luumii might
infuse its sweet tang into a slow-cooked stew, or be ground to a spice and blended
with water to make a light fragrant tea, served piping hot or iced.
Perhaps the greatest thing about luumii is that outside the Persian Gulf region,
it is still a secret and its potential to add cryptic and beautiful flavours to shrimp,
lamb and Basmati rice remains unknown. It's true that luumii is hard to find
in Europe - but not impossible. Avoid buying the powder though - the flavour peaks
the moment it's smashed. So buy the fruit whole and be the one to do the smashing.
No comments:
Post a Comment
Always great to hear from you :O)