Art of Mesopotamian Cooking

The name Mesopotamia comes from a Greek term for land between the rivers, these rivers being the Tigris and the Euphrates, or what is now present-day Iraq, Jordan and Syria. Mesopotamian food is known from archaeology and written records on cuneiform tablets, including bilingual Sumerian-Akkadian word lists. These sources indicate the importance of barley bread, of which many kinds are named, and barley and wheat cakes, and grain and legume soups; of onions, leeks and garlic; of vegetables including chate melon, and of fruits including apple, fig and grape; of honey and cheese; of several culinary herbs; and of butter and vegetable oil. This Mesopotamian cookbook contains over 210 recipes, which will bring to your table some of the oldest dishes from the Mesopotamian cuisine. Enjoy and Bon appetite - Bel Hana Wal Shefa بالهنا و الشفاء!