SC - modern recipe for sekanjabin

[Hank]

In our area we drink this in a dilute form but substitute red wine vinegar
for the white.  Believe me, it makes a difference.
very tasty.

Muirghen
- -----Original Message-----
From: Jenn/Yana <jdmiller2 at students.wisc.edu>
To: SCA Cooks List <sca-cooks at ansteorra.org>
Date: Wednesday, April 19, 2000 5:25 PM
Subject: SC - modern recipe for sekanjabin


>This Iranian/Persian recipe page does not suggest that sekanjabin is for
>drinking.  Never would have thought of making it for this purpose, but it
>does sound like a refreshing thing to do.
>--Yana
>
>>From
<http://www.ee.surrey.ac.uk/Personal/F.Mokhtarian/recipes/sekanjebin.html>
>
>Sekanjebin
>Ingredients: (4 servings)
>
>     sugar, 500 grams
>     white vinegar, 100 grams
>     fresh mint, one small bunch
>     fresh lettuce, one bunch
>
>Directions:
>Dissolve sugar in two glasses of water and bring to a boil. Wash mint and
>tie it together with a string and drop it in the mix.  Allow the mix to
>thicken. Add vinegar and boil for another minute. Remove mint. Serve cold
>with fresh lettuce. Lettuce should be dipped in sekanjebin.
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