Egyptian Sweet-and-sour cabbage leaves

For this vegetable side dish (known as ‘mixed cabbage’, كرنب ممزّج, kurunb mumazzaj) from 13th/14th-century Mamluk Egypt white cabbage leaves are boiled and then served with a dressing of vinegar, honey, saffron, hazelnuts, coriander seeds, caraway, and the aṭrāf al-ṭīb spice blend. The result is a delicate combination of sweet and sour flavours that work wonderfully well together. It can be eaten by itself, as a starter, or as a side.

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