Nawal Nasrallahis an independent scholar specializing in the history and culture of Arab food. Her published works include Delights from the Garden of Eden (2013) and English translations of medieval Arabic cookbooks by Brill: Annals of the Caliphs’ Kitchens, by Ibn Sayyar al-Warraq; Treasure Trove of Benefits and Variety at the Table; and Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib.
An ancient Babylonian recipe for cooking turnips survived in one of the three cuneiform tablets dating from around 1700 BC.THIS IS A SUBSTANTIAL DISH of a creamy vegetable s…
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