Chicken Legs Simmered in Vinegar

Dijaaj bil-Khal

Preparation info
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Appears in
Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

  • About

Simmering meat in vinegar has been a favorite method for cooking meat ever since ancient times. The Babylonian recipes are our best testimony. The tartness of the vinegar is usually balanced with a little bit of honey or sugar. During the Abbasid era, such a dish was called masousiyya. It was mainly a sour stew using birds, but we do have recipes with shrimp and even red meat. The souring agent was vinegar (usually from wine), juice of unripe grapes, sumac juice, or juice of sour pom