قليّة الشواء

This recipe hails from the medieval city of Mosul (al-Mawṣil) and comes from the influential work of Ibn al-Karīm, dated to the late 12th and early 13th centuries, a golden period for culinary writing in the Islamic world. The cuisine of this era was marked by elaborate preparations, an inventive use of leftovers, and a celebration of aromatics and spices introduced through expansive trade networks. During this time, food wastage was avoided and skilled cooks showcased their ability to transform yesterday's feast into a new and tempting dish. This fried roast dish, 'Qaliyat al-Shiwāʾ,' is an early example of such culinary resourcefulness, combining roast meat with the heady flavors of sesame oil, saffron, and warming spices.

The original recipe would have been executed using basic kitchen tools of the medieval Arabic household: a sturdy knife for chopping the meat; a large shallow frying pan, likely made of copper or brass; a spatula or wooden spoon for stirring; and a low stove or brazier fueled by wood or charcoal for slow, gentle heat control. Eggs would have been cracked directly onto the bubbling mixture, and saffron would have been ground in a small stone or metal mortar.