Chef Fadi and Kotoz historian sample ancient meals that Jews and Muslims shared in a Passover in Morocco.
The historian and chef are embarking on a culinary journey through history to discover the roots of Arab cuisine and its impact on our food today.
Kotoz Ahmed is a researcher, and Fadi Kattan is a Palestinian chef. In this second episode, they discover sweets in the Spanish city of Cordoba, the heritage of Muslim Spain.
After the expulsion of 1492, some Muslims remained and preserved their Andalusian cuisine – like Bunuelos, a kind of Spanish feriter. Kotoz cooks similar to sweet, using an Arab manuscript from the 13th century, the best of the delicious food of Al-Andalus.
Kotoz and Fadi then turn to Morocco where they discover the meal that Jews and Muslims shared together on the last day of Passover. They also find a 14th -century manuscript called Treasure Troves of Benefits and Variety at a table at the Gothi Library, Germany. It throws light on the Egyptian culinary heritage through historical manuscripts during the mamluk era.
