‏From the first cookbook from Egypt dating back to the 14th century A.D, we introduce to you “The Tuffahiyya”, abeef and apple recipe . This first cookbook is called “Kanz Al-Fawa’id fi Tanwi` Al-Mawa’id “Treasure Trove of Benefits and Variety at the Table”. Its author unfortunately remains anonymous. ‏Using fruits and meats together in one dish was particular in Egypt at the time, and travelers to Egypt were delighted by it. ‏This particular dish is called tuffahiyya after tuffah “apple”. Many other such fruity dishes are known too, including naranjiyya “bitter orange dish”, rummaniyya “pomegranate dish”, mawziyya “banana dish”, and khukhiyya “peach dish”.

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