The Loomi Food

HOW TO COOK LOMI

Steps:

• Chop cabbage, carrots, scallions, and onion into 1⁄2 in (13 mm) cubes. Using a cutting board and a chef's knife, cut the vegetables so they are similar in size. Keep each vegetable separate from one another after you chop them since they will be added to the lomi at different times. Experiment with how you want to chop the cabbage. Leave it in larger pieces or slice it into thin strips for different textures in your lomi.
• Crush the garlic with the side of your knife or with a press. Peel the garlic using a knife by pressing down on the cloves with the side of your knife. Either use the knife to crush the garlic into smaller pieces or use a garlic press to mince it. You can use pre-minced garlic from your local grocery store as a substitute.
• Slice the meat into 1 in (2.5 cm) strips. Use a sharp knife to cut into your meat of choice. Traditional lomi is made with either chicken or pork, but you can use whatever meat you want. Replace the meat with tofu for a vegetarian option. Wash your hands before and after handling raw meat to avoid cross-contamination.
• Saute the carrots, onions, and garlic in a pot over medium heat. Pour 3 tablespoons (44 mL) of cooking oil into the pot and add the carrots, onions, and garlic. Stir them into the oil until they are soft and can easily be split apart by the spoon. This should take about 5 minutes. Add the carrots later into the sautee process to keep them crunchier in the final dish.
• Add the meat to the pot and cook it until it is browned. Put the meat into the pot with the sauteed vegetables. Stir the meat regularly so it gets an even cook on all sides. It should take about 10 minutes to fully cook the meat.

LOMI LOMI

Steps:

• In a medium bowl, stir together the salted salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.

THE LOOMI

Steps:

• Muddle the mint leaves in the bottom of a cocktail shaker with just a splash of the dried lime tea. Add the rest of the tea plus the rum and bitters, shake well, then strain into a tall glass and fill with crushed ice. Garnish with the mint sprig and serve with a straw.

IRAQI FISH WITH POMEGRANATE AND LOOMI (SAMAK TIBSI)

Steps:

• Preheat the oven to 400°F Combine the spices in a small bowl. Rub half the spices over the fish fillets.
• Grease a casserole dish with 1 tbs of the butter.
• Thinly slice the onions and seperate into rings.
• Toss the onions with the remaining spices to coat.
• Spread half the onions in the bottom of your dish.
• Cut the fish into medium-sized pieces and arrange over the onions.
• Cut several slits in the dried limes and nestle them amongst the fish.
• Scatter the minced garlic over top.
• Dot the remaining tablespoon of butter over top.
• Top with the remaining onions, then cover the whole dish with the tomato slices. Overlap the tomato slices slightly as the will shrink when baking.
• Pour the pomegranate molasses dissolved in 3/4 cup water, over top.
• Bake the dish for 45-50 minutes, until the onions are softened. Serve warm over a rice dish such as Recipe#443553 or Recipe #418082 or with fresh bread to mop up the juices and a fresh salad.
• NOTE: When serving, you shouldn't actually eat the dried limes (loomi)!
• Enjoy!

LOOMI TEA

Steps:

• Add a gallon of water to loomi in a non-reactive pan. Bring to a boil, simmer for 5 minutes, turn off burner and cool. (I put a lid on the pot).
• Strain and then add the sugar. Let sugar dissolve at room temperature.
• Stir, taste for sugar and chill.
• Serve chilled with ice cubes.
• Note: You can also leave the loomi soaking in the gallon of water overnight. In the morning, bring to a boil, turn heat off and strain and add sugar. But the recipe above can be used when making it in a hurry.
• Also, crush the loomi into small pieces using a mortar and pestle. This brings out the flavor and sourness.