Na’na Mukhalal

December 9, 2011

Ingredients

Preparation

A medieval recipe from al-Baghdadi for herbed vinegar
Take fresh large-leafed mint, and strip the leaf from the stalk, wash and dry in the shade: sprinkle with aromatic herbs. If desired, add celery leaves and quarters of peeled garlic. Put into a glass bottle and cover with good vinegar, colored with a little saffron. Leave until the mint has absorbed the sourness of the vinegar so that the latter has lost its sharpness: then serve.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsCondiment Middle Eastern Mint Herbs & Spices No-Cook Cookbooks

Recipe notes

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