Here is a recipe for a rolled-up sandwich bazmaward, taken from al-Warraq’s tenth-century cookbook (my translation). An elaborate egg preparation, a precursor of the ‘Scotch egg’:
Prepare meat by pounding it the way you do with sausages (laqaniq). Add a small amount of kidney fat, onion, fresh herbs, and rue. Add to these, coriander, black pepper, caraway, cumin, spikenard, cloves, nutmeg, ginger, and cassia, [all] pounded. Break 5 eggs on the meat mixture and add a little chopped garlic and onion. Pound the mixture until it blends very well.