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.” Who can argue with that?