A 13th-century Egyptian dish made with jujubes, raisins, blanched almonds, saffron, vinegar, honey, black pepper and the atraf al-tib spice mix. It can be either a main, or eaten as a vegetable side dish. [Kanz al-fawā’id, 1993, p. 45, No. 128]


Medieval Arab Cooking
A 13th-century Egyptian dish made with jujubes, raisins, blanched almonds, saffron, vinegar, honey, black pepper and the atraf al-tib spice mix. It can be either a main, or eaten as a vegetable side dish. [Kanz al-fawā’id, 1993, p. 45, No. 128]