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Sekenjabin (P, KLP, TNT)
Source: "New Food of Life," by Batmangelich
Serves: Varies

6 cups sugar
2 cups water
1-1/2 cups wine vinegar
4 sprigs mint
1 cucumber, peeled and grated
Lime slices
Mint sprigs

Boil sugar and water, simmer for 10 minutes over medium heat until sugar has dissolved.

Add vinegar and boil 15 to 20 minutes longer, until syrup thickens, remove from heat.

Add washed (and DRIED) mint sprigs to syrup (some say to simmer the mint as well--depends on how much you like mint, cooking it will give more minty flavor). Cool.

Remove from heat, pour syrup into clean dry bottle. Cork tightly.

To serve as drink:
Mix 1 part syrup, 3 parts water and a few ice cubes (or crushed ice) per person. Add cucumber and stir well.

Pour into glasses and decorate with lime slices and mint sprig. Serve cold!

To serve as dip:
Use the syrup, without cucumber in it.

I am wondering if this is a forerunner of mint julep, without the alcohol?

Poster's Notes:
As a lurker in this group, I couldn't just sit still about the Persian things!!!

I have received a few messages from others in the group asking about recipes they have heard about or eaten.

About Sekanjebin. it is used in one of two ways, it can be served in a glass with ice, or dipping romaine lettuce leaves into it.

There is a whole class of old-time drinks in Iran, served well-chilled against the heat of Persian summers. They are called SHARBAT. And probably this is where our Sherbert comes from. The most popular are orange, lime, sour cherry, rhubarb (yuck!), rosewater, and the above-mentioned sekanjebin (vinegar base).

Posted by Schelley Dardashti

Nutritional Info Per Serving: N/A