The flavors of the Arab Golden Age – Episode 3: Aleppo and Silk Road The documentary

A historian and chef goes on the journey of cooking throughout history to discover the roots of Arab cuisine and their impact on food and flavors today. Kotoz Ahmed, a researcher in the history of Arab food, and Fadi Katan, a famous Palestinian chef, travels in Europe in search of manuscripts and characteristics of the days of old Arab strains and empires. In this last episode, they learn how Cairo has become an influential cultural center, as the Hariri Road linked Egypt to China, Russia, India, Iraq and merchants Bevantein, and they control the spice trade during the era of kings. Aleppo was also an important melting container, at the crossroads of many trade routes-one of its books in the thirteenth century presented the idea of ​​food as fun, brought perfumes and medical oils to cooking, and innovation at that time. Kotoz ends with Mashoka, meaning “The Asored”, using exotic components of the Arabian Peninsula, Aleppo and spices from the Far East.