It’s sour tea, distinctively sour, but in a good way. A unique aromatic and pungent flavour that only a dried lime can produce. Known in Iraq as Noomi or Noomi Basra, dried limes are also used whole or ground in Iran and the gulf region for many savoury dishes. In Iraq it is also used as a warming tea or turned into a summary cordial, culturally believed to cure indigestion and sooth the stomach.

With Middle Eastern food now trending in Europe and North America, I believe dried limes should be accessible in most larger supermarkets, and if not, should be available in specialist Asian shops.

While I was temporarily volunteering at a health centre in Southern Iraq, a team of charitable Italian specialists had been in for 3 weeks to fix cleft lips and palates for 100s of children. They all loved the dried lime concoctions and each went back with a bagful in their suitcase! I often pack a large bag of dried limes to take back to the UK. However, just to add a friendly warning: previous experience has taught me to wrap the dried limes in multiple layers of bags and whatnot, as the smell lingering in your clothes and suitcase can be a bit overpowering. Of course, you could argue it is a pleasant smell that reminds many (living in diaspora) of home!

Dried limes come in two kinds, ones light and ones almost black in colour. If you’d ask any Iraqi which one they prefer, all without exception would point you to the dark variety, saying the lighter ones are bitter. Regardless of whichever variety you use, when grounding or crushing dried limes, the seeds must be removed, as they are be very bitter. 

Below are the instruction for a classic Iraqi tea known as ‘Chai noomi’, with my addition of ginger to sooth the throat and give extra heat. A lot(!) of sugar is traditionally added to sweeten the tea, I add honey as a healthier alternative. A touch of turmeric is also a great addition.  Black tea can be also added or just use the ingredients below for caffeine free version. 

Dried Lime and Ginger Tea – Makes a small teapot – 2 cups

• 2 dried limes, crushed and seeds removed
• 1/2 thumb size fresh ginger (about 5cm), peeled and cut into small cubes
• 2 cups water
• 2 teaspoons honey, or other sweetener of your choice

Put the ginger, honey and water into a small pan and bring to a boil. Use a spoon or spatula to help the honey dissolve completely.  Once the water is boiling and you can smell the ginger, add the crushed, seeded, dried lime and bring to a gentle simmer for about 5 to 6 minutes. Strain into a small teapot using a fine mesh sieve. You do not need to press the water out of the limes as it can get bitter. 

I know it’s an acquired taste, but once you get used to it, it is addictive, I promise you!

Enjoy.

Zayneb