This recipe, which is found in 13th- and 15th-century Egyptian cookery books, is the ancestor to the modern Lebanese favourite. Its name betrays a Turkish origin and it is likely that the dish was imported by Turkic tribes from the Central Asian steppes. The oldest recorded ravioli-type dish is the Chinese laowan from the third century CE. The Egyptian recipe requires dough to be made like tuṭmāj, from which round shapes are cut. After adding the stuffing (meat, spikenard, saffron, onion, mint), fold like ravioli and then boil in water. They are served with either yoghurt or macerated pomegranate seeds extract. It’s a good idea to make a good-sized batch so you have enough to freeze for future lunches!