Dried Lime Turkey Brine
Dried Lime Turkey Brine is a flavorful and aromatic mixture that infuses your turkey with unique citrusy notes and a rich depth of flavor. This brine utilizes dried limes, known as “limoo omani,” which impart a tangy, slightly smoky essence that enhances the overall taste of the turkey. Perfect for elevating your Thanksgiving feast, this brine ensures your turkey remains moist and succulent throughout the cooking process.
| Ingredient | Quantity |
|---|---|
| Water | 1 gallon |
| Dried limes | 4-5 whole |
| Kosher salt | 1 cup |
| Brown sugar | 1/2 cup |
| Black peppercorns | 2 tablespoons |
| Garlic cloves, smashed | 4 cloves |
| Fresh thyme | 3 sprigs |
| Bay leaves | 2 leaves |
Cooking Steps:
- In a large pot, combine water, kosher salt, brown sugar, black peppercorns, smashed garlic, fresh thyme, and bay leaves. Bring to a boil, stirring until salt and sugar dissolve.
- Add the dried limes to the pot and remove from heat. Let the brine cool to room temperature.
- Once cooled, submerge the turkey in the brine and refrigerate for 12-24 hours.
- After brining, rinse the turkey under cold water and pat dry before cooking as desired.
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Persian-Spiced Roasted Vegetables
Persian-Spiced Roasted Vegetables are a delightful and colorful addition to your Thanksgiving table, showcasing the warmth and complexity of Persian flavors. The dish features a medley of seasonal vegetables seasoned with dried lime and a blend of aromatic spices, resulting in a dish that not only complements your main course but also adds a burst of flavor and vibrant color to your feast.
| Ingredient | Quantity |
|---|---|
| Carrots | 2 large |
| Sweet potatoes | 2 medium |
| Red bell pepper | 1 large |
| Zucchini | 2 medium |
| Red onion | 1 large |
| Dried limes | 2 whole |
| Olive oil | 3 tablespoons |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Salt | to taste |
| Fresh parsley | for garnish |
Cooking Steps:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop the vegetables into uniform pieces and place them in a large mixing bowl.
- In a small bowl, whisk together olive oil, ground cumin, ground coriander, smoked paprika, salt, and the zest of the dried limes (else cut them into halves for added flavor).
- Pour the spice mixture over the vegetables and toss to coat evenly.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
- Remove from the oven, garnish with fresh parsley, and serve warm as a delicious accompaniment to your Thanksgiving meal.
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Dried Lime and Herb Stuffing
Dried Lime and Herb Stuffing is a flavorful twist on traditional stuffing that will elevate your Thanksgiving feast. Infused with the zesty notes of dried limes and a medley of fresh herbs, this stuffing is perfect for complementing roasted turkey, providing a unique taste profile that balances savory and tangy flavors.
| Ingredient | Quantity |
|---|---|
| Bread cubes (stale or toasted) | 6 cups |
| Dried limes | 2 whole |
| Vegetable broth | 2 cups |
| Onion | 1 large, diced |
| Celery | 2 stalks, diced |
| Garlic | 3 cloves, minced |
| Fresh parsley | ¼ cup, chopped |
| Fresh sage | 1 tablespoon, chopped |
| Fresh thyme | 1 tablespoon, chopped |
| Olive oil | 3 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat your oven to 350°F (175°C) and greas a baking dish.
- In a large skillet, heat olive oil over medium heat and sauté onion, celery, and garlic until softened, about 5-7 minutes.
- In a large bowl, combine the bread cubes, sautéed vegetables, chopped fresh herbs, zest of the dried limes (or ground if you prefer), salt, and pepper.
- Gradually add vegetable broth to the mixture, stirring until the bread is moistened but not soggy.
- Transfer the stuffing to the greased baking dish, cover with foil, and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, until the top is golden and crispy.
- Serve warm as a savory side dish for your Thanksgiving celebration.
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Citrus and Dried Lime Cranberry Sauce
Citrus and Dried Lime Cranberry Sauce is a refreshing and tangy addition to your Thanksgiving table that brightens up the traditional feast. This unique cranberry sauce combines the tartness of fresh cranberries with the aromatic flavors of dried limes and a hint of citrus, providing a perfect balance that complements turkey and stuffing alike.
| Ingredient | Quantity |
|---|---|
| Fresh cranberries | 12 ounces |
| Dried limes | 1 whole |
| Orange juice | 1 cup |
| Granulated sugar | 3/4 cup |
| Water | 1/4 cup |
| Cinnamon | 1/4 teaspoon |
| Salt | a pinch |
Cooking Steps:
- In a saucepan, combine fresh cranberries, water, orange juice, and sugar.
- Zest the dried lime and add the zest along with the whole dried lime to the saucepan.
- Bring the mixture to a boil, then reduce heat and let it simmer for 10-15 minutes until the cranberries burst and the sauce thickens.
- Stir in cinnamon and salt, then remove from heat and discard the whole dried lime.
- Allow the cranberry sauce to cool before serving it chilled or at room temperature.
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Dried Lime Infused Mashed Potatoes
Dried Lime Infused Mashed Potatoes are a creative twist on a classic side dish that brings an unexpected punch of flavor to your Thanksgiving table. The addition of dried lime adds a subtle citrusy tang that elevates the creamy, buttery mashed potatoes, making them irresistible next to your turkey and gravy.
| Ingredient | Quantity |
|---|---|
| Potatoes (Yukon Gold or Russet) | 2 pounds |
| Dried limes | 1 whole |
| Butter | 4 tablespoons |
| Milk | 1/2 cup |
| Salt | to taste |
| Black pepper | to taste |
| Chives (optional) | 2 tablespoons |
Cooking Steps:
- Peel and chop the potatoes into even-sized pieces, then place them in a large pot and cover with water.
- Add the whole dried lime to the pot and bring to a boil. Cook potatoes until fork-tender, about 15-20 minutes.
- Drain the potatoes, removing the dried lime, and return to the pot.
- Add butter, milk, salt, and black pepper to the potatoes, then mash until smooth and creamy.
- Stir in chopped chives if using, and adjust seasoning to taste before serving hot.
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Spiced Pumpkin Soup With Dried Lime
Spiced Pumpkin Soup with Dried Lime is a warm, comforting dish that perfectly captures the flavors of fall. This luxurious soup combines the natural sweetness of pumpkin with aromatic spices and a hint of tangy dried lime, making it a delightful and fragrant addition to your Thanksgiving menu.
| Ingredient | Quantity |
|---|---|
| Pumpkin puree | 2 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable or chicken broth | 4 cups |
| Dried lime | 1 whole |
| Ground cumin | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Heavy cream (optional) | 1/2 cup |
| Fresh cilantro (for garnish) | 2 tablespoons |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes.
- Stir in the pumpkin puree, broth, dried lime, cumin, cinnamon, salt, and black pepper. Bring the mixture to a simmer, then reduce heat and let it cook for 15-20 minutes to develop flavors.
- Remove the dried lime from the pot and use an immersion blender to puree the soup until smooth. If desired, stir in heavy cream for added richness.
- Serve the soup hot, garnished with fresh cilantro for a burst of color and flavor.
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Dried Lime Glazed Carrots
Dried Lime Glazed Carrots are a vibrant and zesty side dish that adds a unique twist to your Thanksgiving feast. The natural sweetness of the carrots pairs beautifully with the tangy brightness of dried lime, creating a delightful contrast that enhances the overall flavor profile of your holiday meal.
| Ingredient | Quantity |
|---|---|
| Baby carrots or regular carrots | 1 pound |
| Olive oil | 2 tablespoons |
| Dried lime | 1 whole |
| Honey or maple syrup | 2 tablespoons |
| Ground cumin | 1/2 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (for garnish) | 2 tablespoons |
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the carrots with olive oil, honey or maple syrup, ground cumin, salt, and black pepper until well coated.
- Place the seasoned carrots on a baking sheet in a single layer. Add the whole dried lime to the baking sheet.
- Roast in the oven for 20-25 minutes, or until the carrots are tender and caramelized, stirring halfway through.
- Remove from the oven, discard the dried lime, and garnish with fresh parsley before serving.
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Herbed Quinoa Salad With Dried Lime
Herbed Quinoa Salad with Dried Lime is a refreshing and nutritious dish that makes a perfect addition to your Thanksgiving table. This vibrant salad features fluffy quinoa tossed with fresh herbs, crunchy vegetables, and the zesty kick of dried lime, offering a bright contrast to richer main dishes. It’s not only delicious but also packed with protein and fiber, making it a healthy option for your holiday feast.
| Ingredient | Quantity |
|---|---|
| Quinoa | 1 cup |
| Water | 2 cups |
| Dried lime | 1 whole |
| Cucumber | 1 medium, diced |
| Cherry tomatoes | 1 cup, halved |
| Red bell pepper | 1, diced |
| Fresh parsley | 1/4 cup, chopped |
| Fresh mint | 1/4 cup, chopped |
| Olive oil | 2 tablespoons |
| Lemon juice | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Rinse the quinoa under cold water and then combine it with water and the whole dried lime in a pot. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- Fluff the quinoa with a fork and discard the dried lime. Allow it to cool.
- In a large bowl, combine the cooled quinoa with diced cucumber, halved cherry tomatoes, diced red bell pepper, chopped parsley, and chopped mint.
- In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour it over the salad and toss to combine.
- Taste and adjust seasoning if necessary before serving. Enjoy your flavorful Herbed Quinoa Salad!
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Persian Dried Lime Flatbread
Persian Dried Lime Flatbread is a delightful and aromatic bread that features the unique flavor of dried limes, also known as limoo amani. This slightly tangy and fragrant flatbread makes for a perfect accompaniment to your Thanksgiving feast, pairing beautifully with a variety of dips, spreads, and roasted dishes. Its chewy texture and zesty notes will surely impress your guests and elevate your holiday dining experience.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Warm water | 3/4 cup |
| Active dry yeast | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Dried lime (ground) | 1 teaspoon |
| Salt | 1 teaspoon |
| Sugar | 1 teaspoon |
Cooking Steps:
- In a bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for about 5-10 minutes until foamy.
- In a large mixing bowl, combine all-purpose flour, ground dried lime, and salt. Create a well in the center and add the yeast mixture and olive oil.
- Mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat the oven to 475°F (245°C). Divide the risen dough into 4 equal pieces and roll each piece into a flat circle or oval.
- Place the flatbreads on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until golden brown. Enjoy fresh out of the oven!
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Dried Lime and Date Stuffed Acorn Squash
Dried Lime and Date Stuffed Acorn Squash is a festive and flavorful dish that brings the sweet and tangy profile of dried limes to the forefront. This autumn-inspired recipe features tender acorn squash filled with a delicious mixture of dates, nuts, quinoa, and the unique zest of dried limes. It’s an impressive side dish that pairs well with roasted turkey or can stand alone as a hearty vegetarian option for your Thanksgiving table.
| Ingredient | Quantity |
|---|---|
| Acorn squashes | 2 medium |
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Dried dates (chopped) | 1/2 cup |
| Pecans (chopped) | 1/4 cup |
| Dried lime (ground) | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Cinnamon | 1/2 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and slice the acorn squashes in half lengthwise. Scoop out the seeds and place them cut-side up on a baking sheet.
- In a medium pot, bring the vegetable broth to a boil and add the quinoa. Reduce heat, cover, and simmer for about 15 minutes until the quinoa is cooked and fluffy.
- In a large bowl, combine the cooked quinoa, chopped dates, chopped pecans, ground dried lime, olive oil, cinnamon, salt, and pepper. Mix well to combine.
- Stuff each acorn squash half with the quinoa mixture, pressing down gently to pack it in.
- Cover the baking sheet with aluminum foil and bake for about 25-30 minutes, or until the squash is tender.
- Optionally, garnish with fresh parsley before serving. Enjoy this nourishing and festive dish!
Creamy Dried Lime Dressing for Salad
Creamy Dried Lime Dressing for Salad is a vibrant and zesty condiment that elevates any salad to new heights. This dressing combines the tangy notes of dried limes with creamy elements, creating a luscious dressing that perfectly balances flavors, making it ideal for drizzling over fresh greens, roasted vegetables, or grain salads. It’s an easy and versatile addition to your Thanksgiving spread, adding a delightful twist to traditional flavors.
| Ingredient | Quantity |
|---|---|
| Greek yogurt | 1 cup |
| Dried lime (ground) | 1 tablespoon |
| Olive oil | 2 tablespoons |
| Honey | 1 tablespoon |
| Dijon mustard | 1 teaspoon |
| Garlic (minced) | 1 clove |
| Salt | to taste |
| Pepper | to taste |
| Water | 1-2 tablespoons (to thin, if needed) |
Cooking Steps:
- In a bowl, combine Greek yogurt, ground dried lime, olive oil, honey, Dijon mustard, minced garlic, salt, and pepper.
- Whisk the ingredients together until smooth and creamy.
- If the dressing is too thick, gradually add water until the desired consistency is reached.
- Taste and adjust seasoning as needed, then serve over your favorite salad. Enjoy the delightful tang of dried lime!
Dried Lime and Pomegranate Molasses Glazed Ham
Dried Lime and Pomegranate Molasses Glazed Ham is a show-stopping centerpiece for your Thanksgiving table. The unique combination of tangy dried lime and sweet pomegranate molasses creates a glaze that caramelizes beautifully on the outside of the ham, providing a perfect balance of flavors. This dish not only impresses visually but also delivers a deliciously complex taste that will leave your guests craving more.
| Ingredient | Quantity |
|---|---|
| Bone-in ham | 5-7 pounds |
| Dried lime (ground) | 1 tablespoon |
| Pomegranate molasses | 1/2 cup |
| Brown sugar | 1/2 cup |
| Dijon mustard | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Black pepper | 1 teaspoon |
| Salt | to taste |
| Water | 1/2 cup |
Cooking Steps:
- Preheat your oven to 325°F (160°C).
- Score the surface of the ham in a diamond pattern and place it in a roasting pan.
- In a bowl, combine ground dried lime, pomegranate molasses, brown sugar, Dijon mustard, olive oil, minced garlic, black pepper, and salt to create the glaze.
- Brush the glaze generously over the ham, making sure to get it into the scored cuts.
- Add water to the bottom of the roasting pan, cover the ham loosely with foil, and bake for about 1.5 to 2 hours.
- Remove the foil, baste the ham with the glaze, and increase the oven temperature to 375°F (190°C). Bake for an additional 30 minutes to caramelize the glaze.
- Let the ham rest for at least 15 minutes before slicing and serving. Enjoy the savory, sweet, and tangy flavors!
Spiced Rice Pilaf With Dried Lime
Spiced Rice Pilaf with Dried Lime is a fragrant and flavorful dish that elevates any Thanksgiving meal. This pilaf combines the warmth of spices with the tangy essence of dried lime, creating a delightful side that complements the rich flavors of your main dishes. It’s a perfect way to introduce a unique twist to traditional rice that your guests will surely enjoy.
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 cup |
| Water | 2 cups |
| Dried lime (whole) | 1-2 pieces |
| Olive oil | 2 tablespoons |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Ground cumin | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Salt | to taste |
| Fresh cilantro (for garnish) | 2 tablespoons (chopped) |
| Slivered almonds (optional) | 1/4 cup (for garnish) |
Cooking Steps:
- Rinse the basmati rice under cold water until the water runs clear, then drain.
- In a medium saucepan, heat olive oil over medium heat and sauté onions and garlic until golden.
- Add the rinsed rice to the pan, stirring to coat with the oil, and cook for 2-3 minutes.
- Add water, dried lime, ground cumin, ground cinnamon, and salt. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and water is absorbed.
- Fluff the rice with a fork, remove the dried lime pieces, and garnish with fresh cilantro and slivered almonds before serving. Enjoy!
Dried Lime and Almond Tart
Dried Lime and Almond Tart is a unique dessert that beautifully marries the tangy flavor of dried lime with the nuttiness of almonds. This tart features a buttery crust filled with a smooth almond cream, accented by the bright citrus notes from the dried lime, creating a delightful treat that will impress your Thanksgiving guests. It’s a wonderful way to finish your holiday meal on a fresh note!
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Unsalted butter (softened) | ½ cup |
| Powdered sugar | 1/3 cup |
| Almond flour | 1 cup |
| Eggs | 2 large |
| Dried lime (zest and juice) | 1 piece |
| Vanilla extract | 1 teaspoon |
| Baking powder | ½ teaspoon |
| Salt | a pinch |
| Slivered almonds (for topping) | ¼ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C). Grease a tart pan.
- In a bowl, combine flour, powdered sugar, and butter; mix until crumbly.
- Press the mixture into the bottom and up the sides of the tart pan.
- In another bowl, whisk together almond flour, eggs, dried lime zest and juice, vanilla extract, baking powder, and salt until smooth.
- Pour the almond filling into the crust and sprinkle slivered almonds on top.
- Bake for 25-30 minutes or until golden and set. Allow to cool before serving. Enjoy!
Dried Lime and Apple Crisp
Dried Lime and Apple Crisp is a delightful twist on the classic apple crisp, infusing the traditional warm and comforting flavors of baked apples with the zesty and aromatic notes of dried lime. This dish is perfect for Thanksgiving, combining sweet baked apples with a crunchy topping that features the unique tang of dried lime, offering a refreshing end to your holiday feast.
| Ingredient | Quantity |
|---|---|
| Apples (peeled and sliced) | 4 cups |
| Dried lime (zest and juice) | 1 piece |
| Brown sugar | ½ cup |
| Rolled oats | 1 cup |
| All-purpose flour | ½ cup |
| Unsalted butter (melted) | ½ cup |
| Cinnamon | 1 teaspoon |
| Salt | a pinch |
| Chopped nuts (optional) | ¼ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, toss sliced apples with dried lime zest and juice, then place them in the prepared baking dish.
- In another bowl, combine brown sugar, rolled oats, flour, melted butter, cinnamon, salt, and nuts (if using) to create the topping.
- Spread the oat mixture evenly over the apples.
- Bake for 35-40 minutes, until the apples are tender and the topping is golden brown. Serve warm, optionally with ice cream. Enjoy!
