Which sweet treat is named after the heroic 3rd century Queen Zenobia of Palmyra? Which crunchy pastry shares its name with the caps worn by the Turkmens of Anatolia? How does one make the perfect Baqlawah? This part-cookbook, part-history book sheds light on the fascinating and delectable story of traditional Arab sweets. Filling the tables of Caliphs and noblemen, these sumptuous desserts of saffron and rose water exemplified the opulence and romance of the time. Bringing together 10th-14th century Arabic texts, the authors retrace the history of these sweet dishes, reviving the original recipes and following their development and influence over the centuries into non-Arabic speaking lands. Honey, dates, figs and pomegranates make for an exquisite selection of mouth-watering desserts for cooks to try at home, woven together with medieval poems and stories. A unique insight into Arabic culinary history, this beautifully illustrated book is a must-have for anyone with a sweet-tooth.