Preserved lime recipes

[reactoss]

I have a jar of preserved limes (I made them the same way as you preserve lemons - packed with salt, coriander seeds, cinnamon sticks and bay leaves, topped with more lime juice and left for 3 or 4 weeks) and I can't find many vegetarian recipes that use them, I googled and I get mostly chicken recipes or lentil or couscous salads. I'd really like

Comments

[reactoss]

ooh, sounds good. Could you please post it for me?

[sycofreek7]

[gymx]

Could you be a little more specific with the process for citrus preservation? It sounds like a pickling procedure?

One of my favorite lime recipes is this: http://pghtasted.blogspot.com/search?q=lime+tarts

[schoolofsoul]

Cambodian Tirk nam-ngau (Preserved Lime drink): http://www.khmerkromrecipes.com/recipes/recipe400.html

Ingredients :

* 1 Cup club soda , or seltzer water, or plain drinking water
* 2 Tablespoons sugar
* ½ or 1 whole preserved lime
* 2 Cups ice cubes

# Procedure :
Put Club soda in a tall glass, add sugar, stir till sugar dissolved. Squeeze preserve lime and put remainder of lime in sugar water, add ice cubes, stir and serve immediately.

[beta_aquilae]

I use to pitch an eighth of a preserved lemon into the food processor when I'm making hummus to get a more lemony taste, you could see if it works with limes. And I figure they might be good in a tomato and red lentil soup.

My favourite sauce for grilled vegetables and pita bread sandwiches is a cold tomato, lemon and mint sauce inspired by one in a taverna on Zakynthos. Sweat onion and garlic to taste in a bit of olive oil, then add a bit of preserved lemon or lime and two cans of whole plum tomatoes, without juice. If you can get good vine-ripened tomatoes, use fresh instead and scald and peel them first. Add about a tablespoon tomato paste, a tablespoon of fresh mint (dried works, but fresh is better), and maybe half a teaspoon honey. You may want to dig out some of the preserving salt from the lime jar for extra flavour, and add extra heat if you like with a bit of tabasco or red pepper flakes. Simmer for about a quarter of an hour, remove from heat and blend until smooth. Serve at room temp.