tag:blogger.com,1999:blog-8015314599435011014.post1326746010083642378..comments2012-01-22T02:47:24.427-08:00Comments on Cuisine a la Perse: sekanjebin (thick sweet mint-and-vinegar syrup)Mahsahttp://www.blogger.com/profile/14536863226466361025noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8015314599435011014.post-53354024946620041552012-01-22T02:47:24.427-08:002012-01-22T02:47:24.427-08:00glad to have found your site ! I just bought a bun...glad to have found your site ! I just bought a bunch of foodstuffs from the Iranian bazaar in town and have been eating a lot of Gaz candy and was wondering if this candy was extracted from the manna (same trees as in Iraq?)<br />This drink sounds lovely but if it is so old, surely the ancient Persians made it with a different sweetener?tasteofbeiruthttp://www.tasteofbeirut.comnoreply@blogger.comtag:blogger.com,1999:blog-8015314599435011014.post-32557308390618940142011-12-10T19:31:01.431-08:002011-12-10T19:31:01.431-08:00Hola Mehdi,
Here's a little secret for making ...Hola Mehdi,<br />Here's a little secret for making sekanjebin! Buy any fruit you like, for example raspberries or blueberries and soak them in white balsamic vinegar for a week(don't refrigerate). Blend it in an osterizer and strain it. Also I use brown sugar for the syrup and instead of drinking it with plain water, use Club Soda or Perrier!You can also use kiwi, orange rinds, there are endless possibilities! enjoy, CyrusAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8015314599435011014.post-84682288024159377212009-03-16T06:13:00.000-07:002009-03-16T06:13:00.000-07:00nice chatting with you are petite robert.please se...nice chatting with you are petite robert.<BR/><BR/>please send email address<BR/><BR/>philip.goduti@yahoo.comAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8015314599435011014.post-52946756739017427232008-12-27T17:31:00.000-08:002008-12-27T17:31:00.000-08:00az gaza serkangabin safra fozod rogane badam khosh...az gaza serkangabin safra fozod <BR/>rogane badam khoshki minemodAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8015314599435011014.post-71257995846934675772008-10-30T14:10:00.000-07:002008-10-30T14:10:00.000-07:00Clara,As long as you hold your magnificent Portugu...Clara,<BR/><BR/>As long as you hold your magnificent Portuguese parties, I'm happy to bring along the drink.(Jorge said why should he learn fishing if he's friends with a good one; good point!) <BR/>~~~~~~~~~~~~~~~~~~~~~~~~<BR/>Jezgheleh,<BR/><BR/>Thanks for your compliments, and for fixing the proverb in English. If you can teach me all the nuances of octopus recipes, I can make friends with you instead of Jorge<BR/>and bring you sekanjebin!!!<BR/>~~~~~~~~~~~~~~~~~~~~~~~~~~<BR/><BR/>Todd,<BR/><BR/>Nice to see you here somewhere out of facebook! and thnx for checking my blog out. Yeah, I agree, its a great way to use your mint. Besides, you can dry mint and use it as a herb topping. Just one recipe is kashk e bademjoon:<BR/><BR/>http://cuisine-a-la-perse.blogspot.com/2008/05/<BR/>kashk-o-baademjaan-aubergine-with-whey.html<BR/><BR/>Stay tuned, and I'll let you know when to open your jar of dried mint!Mahsahttps://www.blogger.com/profile/14536863226466361025noreply@blogger.comtag:blogger.com,1999:blog-8015314599435011014.post-5453383601364412922008-10-28T12:56:00.000-07:002008-10-28T12:56:00.000-07:00Perfect. I need some way to use up my bounty of mi...Perfect. I need some way to use up my bounty of mint before the winter!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8015314599435011014.post-79564709741082045212008-10-22T21:00:00.000-07:002008-10-22T21:00:00.000-07:00beautiful! what should I do to bring me a bottle o...beautiful! what should I do to bring me a bottle of your sekanjebin?<BR/>btw, the english equivalent of that proverb is : Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime.Jezghalehhttps://www.blogger.com/profile/04509809393605027949noreply@blogger.comtag:blogger.com,1999:blog-8015314599435011014.post-17548248919299571692008-10-22T12:07:00.000-07:002008-10-22T12:07:00.000-07:00dear Mehdi,we thought it was really nice - actuall...dear Mehdi,<BR/>we thought it was really nice - actually flattering - that you provided such context for your recipe. the drink is still too special for us to just drink it "willy-nilly". we sip it with pleasure and adequate pace.<BR/>um abraco portugues, Clara & JorgeClarahttps://www.blogger.com/profile/16293086724700527323noreply@blogger.com