This recipe from 10th-century Baghdad is called lu’lu’ī (لؤلؤي), ‘the pearly one’, as the sesame seeds appear to be like pearls. It is made by boiling honey and then adding hulled sesame seeds. Once it has formed into one mass, spread it out on a greased board or surface and when it has cooled down, you can break it into pieces of your liking.
This medieval Egyptian biscuit is so delicious that it was considered an appropriate gift for visiting grandees. It requires flour, pistachios, sugar, and both chicken fat and sheep’s tail fat, but in the absence of the latter, the re-creation (from The Sultan’s Feast) used only the former. Another interesting twist is that the fat, which is kneaded into the dough, should be rubbed with mastic, cinnamon, musk, and camphor, added with a drizzle of lime juice. Once the dough is finished, make biscuit shapes and bake in the oven until golden. The addition of a pine nut on top just tied it all together!
Two mediaeval Egyptian recipes from The Sultan’s Feast for sweets made from gourd, one resembling candy strings, and the other a pudding. The recipes simply call for ‘green sweet gourd’, and were recreated using the more unusual snake gourd. In both cases, the gourd pieces are boiled. The candied strings are made with sugar, honey and rose-water syrup, and garnished with crushed pistachios. The second dish has the consistency of the carrot khabis, and requires poppyseed essence, almond milk, sugar, starch, rose-water syrup, and sesame oil. If you are a purist or mediaevalist, then you should also flavour the sugar with musk.
A delicious quince preserve recipe from 13th-century Andalusia. The Arabic word ma’jūn is related to a verb meaning ‘to knead’, and denotes a paste, usually for medicinal use, though the result is often so tasty that one does not need to be sick to enjoy it! The preparation could not be simpler and requires about a pound of quince and some sugar. According to the author, the jelly can be used to remove bitterness in the mouth, arouse the appetite, and prevents bad vapours (بُخارات, bukhārāt) from rising from the stomach to the brain. You can’t say fairer than that, can you!
A delicious 10th-century Iraqi dish of carrots and milk, cooked with spikenard, cloves, cassia, ginger, and nutmeg. For those who want to take things up a notch, there is a similar dish, which adds dates (تَمْر, tamr) and ground walnuts. When the mixture has thickened, it is removed from the fire and left to settle. If you think that the resulting dish looks somehow familiar, you’d be right. Except for the absence of cardamom, it bears an uncanny resemblance to the classic Indian desert known as gajar (ka) halwa. Though appearing in an Arabic treatise, the dish was probably born in Persia. Either way, this may well be the oldest recorded recipe of gajar halwa.
A 13th-century Egyptian recipe for a sweet rose drink, made by boiling sugar syrup with rose petals, preferably fresh, but you can also use dried petals and soak them in water overnight. The result is a brightly coloured delicacy that is a perfect accompaniment for a special day!
Although the Arabs probably inherited nougat from the Persians, the oldest recorded recipes (six in total) are found in a 10th-century cookery book, where it is called nāṭif (ناطف). There are some recipes for this delicacy in other mediaeval Arabic cookery books, though it is conspicuous by its absence from those compiled in Egypt. In any case, making nougat was serious business, and required a number of dedicated utensils, including a round copper pot for boiling it, a wooden spatula for beating it, as well as a rolling pin and wooden board or marble slab for spreading it out. Even the design of the pot was carefully prescribed; it should have a rounded bottom and three legs to stop it from spinning around when beating and whitening the nougat on a wooden board. It is a bit tricky and labour-intensive to make, but the results are worth it! The recipe recreated here is that for a Harrani nougat, named after the city it allegedly came from (present-day Harran in Turkey). It requires about 1.7 kg of honey, as well as egg-whites, various spices and seeds (e.g. cassia, cloves, spikenard, hemp seeds), and a plethora of fruits and nuts (e.g. almonds, pistachios, dried cocounut). In addition to its cholesterol-enhancing qualities, it was also said to be hard to digest and to cause blockages. Then again, a good thing merits sacrifices! At least, that is what royalty must have thought, too, as the same book contains a nougat recipe made for the great caliph al-Ma’mun as a travel snack ( a bit like our trail mix or energy bar), with the author adding that “one can take it along wherever one goes and it lasts for as long as you like.” The delicacy spread throughout the Mediterranean but it is probably in Malta that it achieved the highest status as the emblematic festa food; as the Maltese saying goes: Festa bla qubbajd mhix festa (‘A feast without nougat cannot be called a feast)!
A thirteenth-century Egyptian recipe which requires semolina flour, carlified butter, honey, rose water, and rose-water syrup. For the decoration, use crushed pistachios, hazelnuts, almonds and sugar.
Surprisingly light, these scrumptious doughnuts are made with egg-whites and starch, and slathered in rose-water syrup . The name is probably a corruption of kāhin or kahīn, meaning ‘soothsayer’ and ‘magician’, respectively. [Ibn Mubārak Shāh, fol. 20v.] They become even more irresistible when you sprinkle on some icing sugar.