Honeyed Meatballs with Pistachios

A wonderful cookbook called Scheherazade’s Feasts by the Salloum family translates medieval Arab recipes for the modern kitchen. This Golden Age for the Islamic world was one of opulent splendour brought about by the riches, produce and knowledge that came with trade and conquest. Sweet spices, tart fruits and floral perfumes infused the foods. Though my interest was piqued by sugared lettuce (laced with anise, cinnamon and ginger), and lamb and date kebabs (coriander seed, saffron, mastic