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A paper-lined kangina, opened to access the grapes stored inside Closed kangina. Kangina [a] (Dari: کنگینه, lit. 'treasure', Dari pronunciation: [kʌn'ɡiːnɜ]) [1] [2] is the traditional Afghan technique of preserving fresh fruit, particularly grapes, in airtight discs (also called kangina) formed from mud and straw.
In rural Afghanistan, grapes are preserved in disc-shaped vessels made of mud and straw, called kangina. The vessels, which can preserve fresh grapes for up to 6 months, passively control their internal environments to restrict gas exchange and water loss, prolonging the lives of late-harvested grapes stored within them. [15]
Using a wooden skewer, spear a piece of fruit and dip it into the melted sugar mixture, being careful not to drip hot sugar onto skin. Coat fruit lightly with candy mixture. 4.
Muddle Concord grapes to shake with Concord grape juice, gin, port, lemon juice, egg white, and sugar for this frothy, fruity, flashy cocktail. Get the Recipe Ricotta and Roasted Grape Crostini
From meat sticks flavored with questionable life choices to sea grapes that lo We've rounded up 26 edible adventures for people who scroll past normal chips thinking "boring" and head straight for ...
Want to make Harvest Cake with Grapes and Sangiovese Syrup? Learn the ingredients and steps to follow to properly make the the best Harvest Cake with Grapes and Sangiovese Syrup? recipe for your family and friends.
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Its flavor is sweet with slightly bitter undertones. The syrup may be light or dark colored, depending on the grapes used. Before the wide availability of inexpensive cane sugar, petimezi was a common sweetener in Greek cooking, along with carob syrup and honey. Petimezi is still used today in desserts and as a sweet topping for some foods.