A gastronomic exploration into the history and origin of Iraqi food
Gourmet prince Ibrahim ibn Al Mahdi, the half-brother of Abbasid Caliph Harun Al Rashid (763-809), once wrote: "On a hot summer day, the cook brought us a dish of shabbut (carp) fish, a golden kid-roast resembled. The fish dish mentioned above is one of the 600 traditional dishes featured in Ibn Sayyar Al Warraq’s 10th-century […]Rym Ghazal writes for The National:
Gourmet prince Ibrahim ibn Al Mahdi, the half-brother of Abbasid Caliph Harun Al Rashid (763-809), once wrote: "On a hot summer day, the cook brought us a dish of shabbut (carp) fish, a golden kid-roast resembled.
The fish dish mentioned above is one of the 600 traditional dishes featured in Ibn Sayyar Al Warraq’s 10th-century cookbook, Kitab Al-Tabikh (Book of Dishes) – quite possibly the world’s oldest and most comprehensive Arabian cookbook, which details ancient dishes served in Baghdad court.
"Iraqi cuisine is one of the oldest cuisines in the world," says Dubai-based Iraqi chef Raghad Al Safi, author of The Iraqi Table, which was published by Motivate Publishing in 2016.
