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August 21, 2008


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Gill Stannard Naturopath

What a beautiful recipe. I can see I will be linking that one in the future (I feel a post on beans coming on!).

Thanks for popping by earlier and commenting on the shopping article :)


A really gorgeous dish Lucy! I see what you mean about those limes though, they just don't look appealing at all. What kind of flavour do they bring, is it a smokey flavour?


nice little potted history - I guess things moved a bit slower then than now but maybe not - what would the nomads have thought of their 'forward thinking' relatives deciding to settle in one place???

I guess our ancestors would have had to settle to start drying and preserving fruit - do those strange looking dried limes make civilisation seem worthwhile?

maybelles mom (feeding maybelle)

You did use Loomi in such a lovely way. Yum.


Nice! I have never tasted loomi: needless to say, now I'd like to.


This is exactly what my body is craving at this time of the year, and it looks utterly delectable. I actually hadn't heard of these dried limes, so I must try and track them down. They look very unprepossessing, but I can imagine they'd give it an amazing flavour.

That cookbook has such a wonderfully romantic name too.


You know, I really do think this page layout shows off your beautiful photographs much better than the previous set up. The onion one made my heart flutter!

Will be eating this dish in the next few days. Will let you know how it goes. :)


That looks lovely! I'm so glad I found your blog. :o) Thank you for the recipe.

Val Webb

Your new blog is beautiful! Can't wait to try loomi.


What a gorgeous recipe, made all the more alluring by its beautifully presented history. The loomi are also fascinating. Would love to try them out!


You're right, Persia does sound so much more romantic. I wonder perhaps, if the Persians had got past those 300 Greeks a little more easily, we might all have been eating this on a regular basis. No bad thing really.


I wonder where I can find Loomi around here? Because I think I might be in love with this recipe.


A beautiful new blog and a recipe as gorgeous looking as it is intriguing - I wouldn't have expected any less of you! I'm updating the link on my blog now...


I'm hyperventilating and pretty speechless.

: D


Love this bit of legume history -- and who knew I could ever find myself so taken with an onion? Your photo is poetry.

I have a Beautiful Site Award to pass along, and I'd love to send it your way. (To be honest, I couldn't get the code to jive with my site, but someone recommended I just post it as a jpeg. If you'd like the code, let me know and I'd be so pleased to send it to you! Or you can grab the jpeg from my site.) Enjoy!


Reena Morbia

You shouldn't discard the loomies! they are so tasty if you squeeze them into the dish then eat a bit of it with every bite.


I just happen to have some loomi which are a similar vintage to yours.
I'll certainly give this a try. Incidentally we dried some ourselves at a Middle Eastern cooking class I once attended. Class was conducted by an engineer who'd emigrated to NZ from Iraq. We learned some great dishes.

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  • © 2006-2015 Lucinda Dodds. All rights reserved. No content on this website including, but not limited to, text and photography may be reproduced without prior explicit written consent from the copyright holder.
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