Part 2/9:
The search for historical tagine recipes led to mrouzia, which boasts roots in medieval cookbooks, including notable mentions from the 13th-century manuscript known as the Anonymous Andalusian Cookbook and the 14th-century Kanz al-Fawā'id fī Tanwī al-Mawā'id. These texts reveal how Moroccan food culture interconnected with that of the Iberian Peninsula during the era of Almohads, demonstrating the culinary prowess of both regions.
Notably, the mrouzia recipe offers precise ingredient quantities—a rarity in historical texts. The task of translating ancient Arabic measurements into modern equivalents was made easier thanks to the efforts of scholar Nawal Nasrallah.