Makrut lime leaves are very tough, like bay leaves, and are usually taken out after a dish has finished cooking, unless it is blended or pureed before serving. That said, they can be very finely slivered for consumption in a salad or as a garnish.
They are used in soups, stir fries, and curries, paring well with seafood, coconut milk, ginger, galangal root, lemongrass, pork, cardamom, lime juice, basil & Thai basil, chicken, crab and chili peppers.
Often recipes calling for Makrut lime leaves count each half of the hourglass shape as a separate leaf.