Sárum Syiahoran

Sárum Syiahoran is a condiment of Froturnish origins, and serves an important part in Froturnish cuisine. At one point a food of the patricians, it has since penetrated into the kitchens of the plebians as well. Two variatons exist, both having one thing in common: the inclusion of tomatoes (the base ingredient that gives the condiment its name), and the usage of a mortar and pestle.

Consumption
Sárum Syiahoran is not a dish in itself, but rather a condiment, and is thus used as an ingredient in various dishes. Since both variatons have a paste-like consistency, they can be either used as a sauce (dipping food into it), diluted with water and having meat cooked in it (at least for the sour variant), or thickened with flour. Alternatively, the sour variant can be mixed with minced meat of any kind, and then fried in fat or oil. The sweet variant typically serves as an ingredient in cookies.

Preparation
The first step is taking all the "hard ingredients" into the mortar and pestle, and pounding them into a powder as fine as possible. For the sour variant - Sárum Zírani Syiahoran / Zíssárum Syiahoran - that would be the salt, the pepper and the mustard seeds. For the sweet variant - Sárum Meani Syiahoran / Mérárum Syiahoran - that would be either the sugar or the dried dates.

Afterwards, the "soft ingredients" are added to the very same mortar and pestle, and pound into a paste while at the same time mixed with the powdered ingredients. For both the sour and sweet variants, minced or diced tomatoes are on the list of soft ingredients. For the sour variant, the list of soft ingredients also includes the garlic and onions. For the sweet variant, the list of soft ingredients expands with apples, cooked carrots and optionally figs.

Finally, the liquid ingredient is added. For the sour variant, that would be vinegar. For the sweet variant, that would be the wine, and possibly the honey, if no sugar or dates were added.