صفة اخرى

This recipe hails from the medieval city of Mosul, penned by the noted 13th-century cookery author Ibn al-Karīm. His work reflects the sophisticated culinary traditions of the medieval Islamic world, particularly Iraq, where luxury ingredients like saffron, rosewater, honey, and nuts signaled refinement and wealth. Recipes like this were intended for festive occasions or elite households, showcasing the vibrant flavors and scents prized in medieval Arabic gastronomy. The original manuscript dates from the late 12th or early 13th century, but the edition used was published in 1934 in Mosul, providing a window into a world where food was as much about beauty and experience as about nourishment.

In its time, this recipe would have been prepared over a wood- or charcoal-fired stove, likely in a heavy copper cauldron or pot. A stout wooden spoon or spatula—referred to as a bastām in the original—was essential for constant stirring. Sifters for flour, mortars for pounding saffron and sugar, and ceramic or metal dishes for serving completed the kitchen setup. Grinding implements for sugar and saffron were particularly important, ensuring the dessert's flavors were evenly distributed and beautifully aromatic.