Medieval Arabic Cookbooks /  Marcia Lynx Qualey

Recipes moved through the cities of medieval Islam like the stories in One Thousand and One Nights, carried by travellers and tested, collected, copied, and adjusted for local ingredients.

Many of these recipes are the ancestors of popular contemporary dishes, such as baklava and hummus. Others have largely disappeared from use.

But medieval Arabic cookbooks have seen something of a revival – a growing number of them edited and translated into English, as part of a journey that brings old…

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