1/2 c Dates, pitted, chopped
1/2 c Raisins
2 T Cider vinegar
1 ts Salt
3 T Sugar
1/2 c Vegetable oil
1 ts Ginger, ground
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