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