The historian and chef discover the Arab cooking book of 1000 from Baghdad and how his recipes reached southern Spain.
The historian and chef embark on a culinary journey through history to discover the roots of Arab cuisine and its impact on the food and flavors of today. Kotoz is a researcher in the history of Arab food, and Fadi Kattan is a well -known Palestinian chef.
They travel Europe in search of the manuscripts of recipes from the day of old Arab dynasties and empires. They start this first episode in the Finnish capital, Helsinki, where they find a book of dishes, the oldest famous Arab chef.
He describes the ninth-century rivalry, including a singer-masher called Zirybab, who fell out of affection in Baghdad in Baghdad and fled to Cordoba at the Muslim Al-Andalus. He brought with him his knowledge of music, art, fashion and cooking, and is known for a stew called Green Tafaya.
Kotoz revives the recipe and cooks it in the 21st century kitchen, a millennium after it was first created.
