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Dec 9, 2006 03:43 AM

Ground Lemon (omani) - have you ever used it?

I like to try new spices so I bought ground lemon spice in a Middle Eastern store without knowing how I was going to use it. I would describe it as looking like a finely ground coffee with a tangy or sharp taste. I used it in a marinaded chicken (tamarind, lemon juice, onions, garlic, olive oil, sea salt), and it provided a very tangy, lemony flavor. I now want to try it in different dishes; I was even thinking of trying it in a lemon cake. How do you use ground lemon?

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  1. certainly you could add it to cous-cous, or even pasta with tomatoes and either basil or mint. i'd like to try this too!

    1. It is the main flavor of the classic Persian stew that I have seen called both Koresh and Gaymeh Baymedjan (Eggplant Stew). Brown a pound of beef stew meat in butter or oil then put it in the slow cooker with 1/2 lb dried yellow split peas (soaked overnight), 2 onions chopped, an 8-oz can tomato sauce, 2-3 cups of water, chopped parsley, salt, garlic, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2-1 tsp dried ground lemon omani, and 1 tablespoon dried mint. Cook until beef is falling-apart tender. For about the last two hours of cooking, add eggplant cut in long strips (if you add the eggplant at the beginning it will disappear by the time the beef is done). Keep an eye on it to make sure you have enough liquid---should be thick but liquidy enough that you are aware of the sauce. Iranian people add potatoes at the end to serve---frozen French fries will do. Serve with rice. This stew is absolutely delicious and it is the Omani that makes the difference.

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