Sekanjabin
Sekanjabin (Persian: سکنجبین), one of the oldest Iranian drinks, is made of honey and vinegar. Sekanjabin is usually served in summer. It is sometimes seasoned with mint.[1]
Lettuce and sekanjabin which is popular on Sizdah Be-dar
Name
Sekanjabin is a compound of سرکه serke "vinegar" and انگبین angabin "honey", transmitted through Arabic سِكَنْجَبِين (which explains the change of /g/ to /dʒ/).
Recipes
Honey sekanjabin
Ingredients:
- 1 1/3 cup honey
- 1 cup water
- 2/3 cup white vinegar
Method: Simmered and mixed with mint, cucumbers, and lime as in the sugary recipe below. The foam is skimmed off while cooking.
Sugary sekanjebin
Ingredients:
- 2 cups sugar
- 2 cups water
- 1/2 cup white vinegar
- A small bunch of fresh mint, washed
- 2 small seedless cucumbers, washed, peeled and shredded
- Lime rind (optional)
Method:
- In a heavy-bottom pot combine sugar and water. Place on medium heat and stir till sugar is dissolved. Reduce heat and gently boil for 10–15 minutes.
- Add 1/2 cup of vinegar and simmer for 25–30 minutes or until it thickens. Taste and adjust the level of sweetness or sourness of the syrup.
- In the last minute or two add a few fresh mint leaves to the syrup.
- Remove from heat and put it into refrigerator. Remove the mint.
- The syrup is then mixed with ice water, shredded cucumber, and lime.
Serve with much crisp, fresh lettuce on the side.[2] Wine vinegar, particularly some flavoured wine vinegars (e.g. peach), can be substituted for the white vinegar. A bit of rose or orange water can also be added.
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See also
References
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