Oldest fermented drink in the world and all you need is alcohol yeast, honey, and patience! Actually, a lot of patience… waiting 6 agonizing weeks to uncork was the hardest part.
This recipe comes from the time of our favorite Medieval England misogynist, Henry VIII, and was prepared often at Hampton Court, his main castle.
Little known fact – sikbaj is the ancestor of ceviche and fish & chips. For two fish dishes that don’t resemble each other at all, it started out as a sweet and sour beef stew in 6th century Persia, where it was the favorite dish of Khosrau I.