Medieval Arab Cooking
Fragrant chickpea-sized pills made with rosewater, ambergris, sugar, musk, cloves and agarwood. Though primarily intended to sweeten the breath, the lozenges were also used as a digestive, or even to perfume dishes. They should be taken twice a day, one in the morning and one in the evening. [Kanz al-fawā’id, 1993, p. 288, No. 76 (Appendix)]
Last Saturday, I joined the team at the Alain Ducasse restaurant Idam led by Executive Chef Damien Leroux for a culinary feast. The menu included mediaeval Arab dishes culled from cookery books from the tenth to fifteenth centuries, from both the Middle East and Muslim Spain (al-Andalus). The meal was preceded by a talk on the museum’s extraordinary collection of mediaeval Arab kitchenware and tableware.
If you are interested in finding out more about the fascinating history of the Arab culinary tradition in the Middle Ages, then this is the site for you! Don’t hesitate to reach out (contact@eatlikeasultan.com) for more information about recipes, ingredients and any other aspect of this subject.
Check out the background stories about the types of dishes that were cooked, the link between food and medicine, the batterie de cuisine, as well as the dining experience at the time.
The recipe section includes detailed instructions to reproduce some of the ancient culinary delights.