Vinegar stew (سِكْباج, sikbaj)

This is a recreation of a recipe dating from 1226CE for a popular stew, known as the ‘king of dishes’. While it has not survived in contemporary Middle Eastern cuisine, a descendant can be found in the Spanish escabeche, fish (or meat) marinated and cooked in vinegar. The ingredients include chicken, wine vinegar, coriander, ginger, saffron, black pepper, parsley, and rue. Sometimes, it was made with various cuts of meat and garnished with bazmāward (sliced sandwich wraps), sausages, and topped with cheese. Mustard is the condiment of choice. [al-Baghdādī, 1964, pp. 13-4]

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