The Abbasid Caliphate (750–1258 CE) was a golden age of Islamic culture, and Baghdad, its capital, was a center of culinary innovation. The cuisine of Abbasid Baghdad was influenced by Persian, Mesopotamian, and Mediterranean traditions, featuring rich spices, meats, fruits, and grains. Here are some authentic recipes inspired by historical Abbasid-era dishes, drawn from medieval Arabic cookbooks like Kitab al-Tabikh (The Book of Dishes) by Ibn Sayyar al-Warraq and Kitab al-Tabikh by al-Baghdadi.

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1. Harisa (هريسة) – Meat and Wheat Porridge

A luxurious dish often served at royal banquets, made with slow-cooked meat and wheat.

Ingredients:

• 500g lamb or chicken, cubed
• 1 cup whole wheat grains, soaked overnight
• 2 cups water or broth
• 1 tsp cinnamon
• 1 tsp ground cumin
• ½ tsp saffron (soaked in rosewater)
• Salt to taste
• 2 tbsp clarified butter (ghee)

Method:

1. Boil the soaked wheat in water until soft (about 1 hour).
2. In a separate pot, cook the meat until tender, then shred it finely.
3. Mix the shredded meat with the cooked wheat and simmer on low heat, stirring constantly.
4. Add spices, saffron, and ghee, and continue stirring until it forms a thick porridge.
5. Serve hot, garnished with cinnamon and more ghee.

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2. Sikbaj (سكباج) – Sweet-and-Sour Beef Stew

A famous Abbasid dish praised for its balance of sweet and sour flavors.

Ingredients:

• 500g beef, cubed
• 1 large onion, sliced
• 1 cup vinegar
• ½ cup honey or date syrup
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• 2 tbsp olive oil
• 1 cup chopped eggplant (optional)

Method:

1. Brown the meat in olive oil, then add onions and cook until soft.
2. Add vinegar, honey, and spices, then simmer on low heat for 1–2 hours until the meat is tender.
3. If using eggplant, fry it separately and add it at the end.
4. Serve with flatbread or rice.

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3. Zirbaj (زيرباج) – Chicken with Almonds and Vinegar

A rich, tangy-sweet dish popular in Abbasid courts.

Ingredients:

• 1 whole chicken, cut into pieces
• 1 cup vinegar
• ½ cup sugar or honey
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ cup blanched almonds
• 2 tbsp rosewater
• 2 tbsp sesame oil

Method:

1. Marinate the chicken in vinegar and spices for 1 hour.
2. Cook the chicken in sesame oil until browned, then add the marinade and simmer until tender.
3. Add honey, almonds, and rosewater, and cook until the sauce thickens.
4. Serve garnished with more almonds.

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4. Judhaba (جذابة) – Caramelized Bread Pudding with Fruit

A decadent dessert made with layers of bread, fruit, and syrup.

Ingredients:

• 4 slices of thin flatbread or lavash
• 1 cup sugar syrup (boil 1 cup sugar + ½ cup water)
• 1 cup apples or dates, sliced
• 1 tsp cinnamon
• ½ tsp saffron
• 2 tbsp rosewater
• 1 cup milk (optional)

Method:

1. Layer bread and fruit in a baking dish.
2. Pour sugar syrup, rosewater, and spices over the layers.
3. Bake in a preheated oven (180°C/350°F) until caramelized (about 30 min).
4. Serve warm with cream or milk.

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5. Murri (مرّي) – Fermented Barley Sauce

A staple Abbasid condiment similar to soy sauce.

Ingredients:

• 1 cup barley flour
• 2 cups water
• 1 tbsp salt
• 1 tsp fenugreek

Method:

1. Mix barley flour with water and salt, then let ferment in a jar for 40 days.
2. Strain and use as a salty, umami sauce for meats and stews.

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Final Notes:

• Abbasid cuisine emphasized balance (sweet-sour, spicy-mild).
• Rosewater, saffron, and cinnamon were key flavors.
• Many dishes were slow-cooked to develop rich tastes.

Would you like a modern adaptation of any of these? Or more historical context?