Medieval Syrian pickled pomelo

This recipe from 13th-century Aleppo was apparently created by the maidservants of the Ayyubid sultan of Egypt and Damascus (and nephew of the great Salah al-Din), al-Malik al-Kamil (d. 1238), and it is they who taught the author to make it. The recipe is one of very few in the medieval Arab culinary tradition to require pomelo (كبّاد, kubbād). Both the peel (which will be fried) and segments are used, together with wine vinegar, sweetened with honey or sugar. Other ingredients include toasted hazelnuts, the aṭrāf al-ṭīb spice blend, and mint. The mixture should be left for a couple of days to ferment away before it is good to eat. A wonderful accompaniment to many a cold and hot dish!

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