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