Atraf al-tib
In the Medieval Arabic Cookery book, pg. 132, Atraf al-tib is defined as…”a spice mixutre frequently used in cookery, made of lavender, betel, bay leaves, nutmeg, mace, cardamom, cloves, rosebuds, beech-nuts, ginger and pepper,...
Redaction of historic recipes (mainly Middle Eastern and Roman). Historically period dishes are incredibly tasty, just requires a little experimentation and having a lot of fun cooking!
In the Medieval Arabic Cookery book, pg. 132, Atraf al-tib is defined as…”a spice mixutre frequently used in cookery, made of lavender, betel, bay leaves, nutmeg, mace, cardamom, cloves, rosebuds, beech-nuts, ginger and pepper,...