[Sca-cooks] Na'na' Mukhallal

[Susan Fox]

Suey wrote:
> Would that be appropriate to serve as a sauce for chicken kebabs?
> Suey
>
I don't see why not.  Maybe as a "dip" on the side.

Oh, I found a convenient recipe here:
http://the-wayfarer.com/index.php?option=com_content&view=article&id=48%3Anana-mukhallal-soured-wine-vinegar&catid=19%3Areceipes&Itemid=58

I think it would be very nice with sour grape juice "verjus" if you can 
get it, instead of strong vinegar.  But that is my personal taste issue.

Bon appetit, Selene