قرع بلبن

This recipe, called 'Qara‘ bil-Laban' (Pumpkin with Yogurt), originates from a medieval Arabic cookbook compiled by Ibn al-Karim in Mosul during the late 12th to early 13th century. The cuisine of this era reflected a blend of Persian, Arab, and regional influences, with dairy products and vegetables playing significant roles in daily diets. Pumpkin was a familiar and well-loved vegetable in medieval Islamic kitchens. The combination of pumpkin with a garlicky yogurt sauce showcases the sophisticated simplicity and healthy eating habits of medieval cooks, who often prioritized balance and digestion in their meals.

Cooks in the medieval period would have used large knives for peeling and cutting vegetables, and sturdy pots or cauldrons placed over wood-fired stoves or open flames for boiling. A mortar and pestle was used to crush garlic. Serving dishes would have been shallow, often earthenware or metal, for presenting the finished dish. Draining and drying ingredients was often accomplished using cloths or by simply leaving cooked vegetables in large strainers.