[Sca-cooks] Side Dishes for al-Warraq

[Sharon Palmer]

It's not my area of expertise either, but I wonder if date vinegar 
would be appropriate.

Ranvaig

>Modernly, apple cider vinegar seems to be the vinegar of choice. 
>Wine vinegar is a bit more problematic as there is divided opinion 
>about using anything made from wine and there appears to be general 
>agreement that any wine vinegar used must have turned naturally from 
>wine to vinegar and not have been processed to produce vinegar.
>
>Not really an area of expertise for me, so perhaps someone will 
>provide a better comment.
>
>Bear
>
>
>  I've now tried a few more dishes from al-Warraq, and I have a question
>which is germane to this one: when the recipe calls for 'vinegar', what do
>you use? I've used verjuice, and it still seems very strong-tasting when
>done; wine vinegar would presumably be stronger still. White vine, or at
>least fruit-derived vinegars seem to be what's called for, though, looking
>at Chapter 21 and the glossary (p 576-577, in Nasrallah's translation).
>
>   Le meas,
>   Aodh
>
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