Everybody Loves Salsa
|12-century glass bottle, probably Syrian.|
Credit: MET Museum, 2005,318,
Friends of Islamic Art Gifts, 2005
Take sweet almonds, skin them, finely pound them, and mix them with very sour vinegar, adding enough of it to thin down the mix. Finely pound mustard seeds and add, as much as you wish of it to the the almond mix, along with the spice blend atraf al-teeb (My translation).