The oldest version of this recipe goes back to 13th-century Syria, but it was so delicious that it travelled to Egypt, where two centuries later we find it in The Sultan’s Feast. The preparation is in keeping with this type of dish. First, you make a sauce with pomegranate seeds, sugar, ground almonds, ginger, and pieces of quince and apple. The recipe specifies that it should be ‘fathi‘ (فتحي) apples, but any other variety will also work. The next step is to boil and fry chicken, which is then added to the sauce. A very delicate dish with an exquisite sweet-and-sour flavour.