Sikencebin is a sherbet which is given in both of the most important books of Turkish Culinary Arts. Kitabü’t-Tabbahin (1266) and the first ever published food book in Turkish, Melceü’t-Tabbahin (1844). Its curing abilities has been written for centuries. With the cider vinegar it contains, it also resonates with the modern trends such as “anti-oxidants”.
Rumi’s favourite sherbet: Sikencebin
Rumi (Mevlana)once said, “Three things I love in life are the sky, hamam and sherbet.” His son, Bahaeddin Sultan Veled asks in 29th chapter of his book “Maarif”, “Why does Sikencebin makes digestive fluids better?”
This sherbet is one of the preventive medicine examples of the Ottoman Era. Not only that, it tastes delicious and we recommend it to everyone.
- 1/2 cup Cider Vinegar
- Half of a small egg's white
- 400 gr. Sugar
- 1/3 handful of Marjoram
Whisk the egg white into a foam.
Put the sugar, cider vinegar and the egg white foam in a saucepot and bring to boil.
When boiled, remove from heat and skim the froth on top of the liquid.
Place the marjoram in a mesh pouch or similar containing pack and place it inside the liquid.
Cover the lid and let cool.
When cooled, remove the marjoram sachet.
Pour into the container you will keep it.
Tips and Tricks for Sikencebin
For the related tips and tricks on this dish, check: