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The 10th-century Kitab al-Tabikh, the earliest known Arabic cookbook, contains a recipe for a fish aspic called qaris.
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According to one poetic reference by Ibrahim ibn al-Mahdi, who described a version of the dish prepared with Iraqi carp, it was "like ruby on the platter, set in a pearl ... steeped in saffron thus, like garnet it looks, vibrantly red, shimmering on silver"
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