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Jul 30, 2007 11:17 AM

Omani Lemons

While in Fez, Moracco, I had a lamb dish made with dried lemons called Omani Lemons. You poke holes in the dried lemon and cook in a lamb or beef stew. The chef told me the lemons are used in Persian, Turkish, and Iraqi cooking. Anyone know of local source for such lemons? I can get them mailorder from a spice dealer in NY. But shipping is more expensive than the lemons.

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  1. They're readily available at Persian grocers. You might try the spots on Solano in Albany/Berkeley or if you're still working further south, the Afghan/Persian grocers in Fremont.

    1 Reply
    1. re: Melanie Wong

      Yup, most Iranian/Persian grocers have them. If you're in the North Bay, Jasmine and Hatam markets in San Rafael should have them too. In the South Bay, Adel in San Carlos and Rose Market in Mountain View should stock them as well.

      1. I have been looking for Omani lemons, and am going to try to make them myself using my oven's dehydrater. It is a 2 step process. First the fruit (it can be lemons or limes. I am using key limes.) is boiled in salt water and then it is sun-dried. Does anyone have directions for making Omani lemons?

        I will post my results.

        1 Reply
        1. re: Buffycat

          Limu-omani are made from a particular variety of lime with a strong flavor and aroma. They're boiled in brine before being dried. I don't think you'll get the right flavor using locally available citrus.