Ingredients

　　1 pound little pickling onions or shallots

　　3–4 tablespoons extra-virgin olive oil

　　3 tablespoons wine vinegar

　　1 tablespoon sugar

　　2 tablespoons golden raisins

　　Salt and pepper

　　2 teaspoons dried mint (optional)

　　Peel the onions (one way is to plunge them for a few seconds in boiling water until the skins come off easily). Put them in a pan with the oil, and sauté, shaking the pan to brown them lightly all over. Add the rest of the ingredients and a little water, and cook, covered, over low heat for about 20 minutes, or until soft, adding more water if necessary.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf