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Abū Muḥammad al-Muẓaffar ibn Naṣr ibn Sayyār al-Warrāq (Arabic: أبو محمد المظفر بن نصر ابن سيار الوراق) was an Arab author from Baghdad. He was the compiler of a tenth-century cookbook, the Kitāb al-Ṭabīkh (Arabic: كتاب الطبيخ, The Book of Dishes). This is the earliest known Arabic cookbook.
Kitab al-Tabikh or Kitab al-Ṭabīḫ (Arabic: كتاب الطبيخ, The Book of Dishes) is the name of two medieval Arab cookbooks from Baghdad: Kitab al-Tabikh (10th c.), written in the 10th century by Ibn Sayyar al-Warraq; Kitab al-Tabikh (1226), written in 1226 by Muhammad bin Hasan al-Baghdadi (d. 1239 AD)
Nasi kebuli (kabuli rice; Arabic: الرز الكابلى; Arabic pronunciation:) is an Indonesian variation of pilaf. It consists of rice cooked in goat meat broth, goat milk, and clarified butter (most often ghee). It is popular among the Arab community in Indonesia and Betawi people in Jakarta. [1]
The only original manuscript of Al-Baghdadi's book survives at Süleymaniye Library in Istanbul, Turkey, and according to Charles Perry, "for centuries, it had been the favorite cook-book of the Turks". Further recipes had been added to the original by Turkish compilers at an unknown date and retitled as Kitâbü’l-Vasfi’l-Et‘ime el-Mu ...
Kabsa Arabic: كبسة; Course: Meal: Region or state: Arabian Peninsula [1]: Main ingredients: Rice (usually long-grain, almost always basmati), chicken, vegetables ...
Mujaddara is a popular dish throughout the Arab world, and is generally made using brown or green lentils and rice, that can be seasoned with cumin, coriander, or mint. [2] It is topped with fried onions and is generally served with yogurt, among other vegetables and side dishes, either hot or cold.
Arab world Is made of shrimp, tomato. mayonnaise, lettuce leaves, ketchup, hot sauce, mustard, lemon juice, and salt. [9] [10] Shepherd salad: Levant Chopped salad of finely diced tomato and cucumber. Usually made of tomatoes, cucumbers, onions and parsley, and dressed with fresh lemon juice, olive oil and black pepper.
Za'atar (Arabic: زَعْتَر, romanized: zaʿtar, lit. 'thyme').The most popular form of manakish uses za'atar (ground dried thyme, oregano, marjoram or some combination thereof, mixed with toasted sesame seeds, salt, and other spices such as sumac) as a topping. [7]