14th c Arabian sauce recipe.
Walnuts, garlic, pepper, Chinese cinnamon, white mustard, tahineh and lemon juice. Familiar Foods, “Medieval Arab Cookery” by Maxime Rodinson, A. J. Arberry, and Charles Perry
There isn’t any kind of method of preparation to follow with this but the ingredients lend themselves to a thin hummus type dish. I added walnuts, garlic, ground long pepper, prepared mustard, sesame paste and lemon juice to a food processor and pureed the mix until smooth.
Familiar Foods = al-Kitab Wasf al-At’ima al-Mu’tada (The Book of the Description of Familiar Foods), 1373 [complete text translated and introduced by Charles Perry in Medieval Arab Cookery]
Maxime Rodinson, A. J. Arberry, and Charles Perry. Medieval Arab Cookery. Prospect Books, Devon UK: 2001. ISBN 0907325-91-2