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.
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.