Ingredients
- 120 ml vegetable oil
- 85 gr raisins
- 75 gr dates
- 14 gr sugar
- 10 ml cider vinegar
- 5 gr ginger
- 3 gr salt
Mix the ingredients together then put into a blender and `puree' them into a smooth mixture. Heat the mixture in a sauce pan until thoroughly heated. Use as a warm dipping sauce for kebabs. ORIGIN: Teo Burnazins, Hotel Ashkabad, Tashkent, Uzbekistan
