Pickled eggs (بَيْض مُخَلَّل, bayd mukhallal)

The pickling liquid contains vinegar, cassia (Chinese cinnamon), ginger, cumin, coriander, cloves, rue, citron leaves, celery leaves, mint, and a sweetener like honey or sugar. The eggs were often dyed with saffron, as was done in the recreation. According to the author of the 13th-century treatise, these eggs are particularly good as a side with a cold vinegar stew (sikbaj). [Kanz al-fawā’id, 1993, p. 72, No 174]

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