Abbasid Baghdad (1226)
Medieval Baghdadi Sikbaj
The premier dish opening the 1226 Baghdadi culinary manual 'Kitāb al-Ṭabīkh'. Tender lamb simmered in a sweet-and-sour broth of wine vinegar and date syrup (or honey), featuring saffron, carrots, dried figs, raisins, almonds, and the floral fragrance of rose water from the Islamic Golden Age (an untested home adaptation).