Sekanjabin

Sekanjabin is a traditional Iranian drink, often consumed in the hot summer months. It is a type of sharbat, a category of popular Middle Eastern and South Asian drinks that are typically sweet and served chilled. Sekanjabin is made primarily from honey and vinegar, and is sometimes infused with mint for additional flavor.

History

The origins of sekanjabin can be traced back to Ancient Persia, making it one of the oldest known drinks in Iran. The name "sekanjabin" is derived from the Persian words "sirka" (vinegar) and "angabin" (honey). It was traditionally consumed during the hot summer months as a refreshing beverage.

Preparation

Sekanjabin is prepared by combining honey and vinegar in a pot and simmering the mixture until it reaches a syrup-like consistency. The ratio of honey to vinegar can vary depending on personal taste, but a typical recipe might use one part vinegar to two parts honey. Once the syrup has cooled, it can be diluted with water to create a drink. Some recipes also include mint, which is added during the simmering process to infuse the syrup with its flavor.

Consumption

In Iran, sekanjabin is often served as a drink during the hot summer months. It is typically served chilled, either on its own or diluted with water. It can also be used as a dipping sauce for lettuce and other greens.

Health Benefits

Sekanjabin is rich in antioxidants due to the presence of honey, and the vinegar content can aid in digestion. It is also a source of hydration, making it a popular choice during the hot summer months.

Sekanjabin gallery

• 
  Sekanjabin
• 
  Kahoo Sekanjabin

See Also

• Sharbat
• Iranian cuisine
• Honey
• Vinegar

   This article is a Persian cuisine-related stub. You can help WikiMD by expanding it!