Sikbāj Tannūrī (Tandoor Sweet-and-Sour Meat Stew)
Origin: Baghdad, Iraq
Source: Muḥammad ibn al-Ḥasan al-Baghdādī, 1226
Ingredients
- meat
- mixed spices
- date syrup
- vinegar
- saffron
- salt
Instructions
- Cut the meat and put it in a pot with the spices and seasonings.
- Dissolve date syrup (dibs) in vinegar and dye everything with saffron.
- Adjust the salt, set the pot in the tannūr with the mouth covered from early night until morning, then lift out.