Posted in desserts, Vegetarains

Sweet/sour mint syrup ( Sekanjabin)

During  the Summer time in Iran to avoid of heat of summer, housewives make and bottle different types of syrups (Sharbat)by cooking fruits or flowers and herbs in dissolved sugar/honey water. Then, we store them and when we are gathering in family members , friends and guests group, we serve it. One of most popular sharbat is Mint syrup).

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Basically it made from white vinegar, sugar/honey and water. You can flavor with different kinds of essence but mint is most popular.
Sekanjabin, is a sort of syrups that we serve it with lettuce. After preparing syrup, dip lettuce leaves in the syrup ( sekanjabin) and eat it, sooooo good.
In olden times, based on traditional medicines in Iran, each vegetable , fruit, meat or any ingredient for making food, has a “cold” or “hot” attribute.
These terms relate to the fundamental nature of the food and are not related to temperature.

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For example. The following recipe is a kind of syrup with a “hot” attribute and is served with lettuce leaves which have a “cold” attribute and the combination of these two different atributes , will combine to produce a “balanced” meal , this process is called food treatment.

عالی
Ingredient
1/2 cups white vinegar
2 cups white sugar or honey
2 cups water
Handful fresh mint leaves
Preparation
In a pot combine sugar or honey with water, bring it to a boil and add vinegar. Simmer until it thickens. In the last minute add chopped fresh mint leaves to the syrup and remove from the heat. cover the syrup with a lid and let to cool. Now syrup is ready. remove mint leaves and refrigerate it for few months. . Serve it with lettuce leaves and enjoy it.

سنکنجبین سنتی
در ایام قدیم و فصل گرما و تابستان در ایران خانم های خانه دار شروع به درست کردن انواع شربت ها میکردند. این شربت ها با میوه ها و گل های مختلفی که در شکر یا عسل پخته شده درست میشد.
شربت های آماده شده رادر بطری ها نگه داری میکردند و در موقع مهمانی های خانوادگی و دور همی های دوستانه و عصرانه شربت های خوشمزه سرو میشد. یکی از شربتهای معروف و قدیمی سنکجبین هست که از ترکیب سرکه-عسل یا شکر و آب و نعنا درست میشود.
سنکجبین نوعی شربت می باشد که معمولن با برگ های تازه ی کاهو سرو میشود که بی نهایت خوشمزه هست.. بر اساس طب سنتی که در زمانهای گذشته رایج بود هر ماده ی اولیه برای تهیه غذا از سبزی – میوه تا حبوبات دارای طبع گرم و تند یا سرد هستند. مثلن کاهو سرد مزاج هست در حالیکه شربت سکنجبین دارای طبع گرمی هست و ترکیب این دو با هم یک تعادل و بالانسی را بین این دو خوراکی ایجاد میکند که به آن غذا درمانی کفته میشود.

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مواد لازم
نصف پیمانه سرکه ی سفید
دو پیمانه شکر سفید یا عسل
دو پیمانه آب
به میزان یک کف دست برگ تازه ی نعنا

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طرز تهیه
آب و شکر یا عسل را داخل قابلمه ریخته و روی حرارت قرار می دهیم تا آب بجوش آید و شکر یا عسل حل شود. سرکه را به مایع اضافه کرده وحرارت را ملایم می کنیم و میگذاریم تا قوام آمده و غلیظ شود. در لحظه ی آخر که شربت غلیظ شده برگ های تازه و خرد شده ی نعنا را داخل شربت ریخته و شربت را از روی حرارت بر دارید. روی ظرف را پوشانده تا عطر و مزه ی نعنا به خورد شربت رود. وقتی شربت سرد شده برگهای نعنا را بیرون آورده وشربت را در ظرف مورد نظرتان ریخته و نگه داری کنید .

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Author:

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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