1,000-year-old Iraqi hangover cure now modern favorite

A meat and chickpea stew with a fermented yogurt mixture known as “kashk” is the cure recommended in a 10th-century Iraqi cookbook.

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If today’s hangover cures don’t work, you might consider trying a 1,000-year-old home remedy recently uncovered in a 10th-century Iraqi cookbook.

A meat and chickpea stew with a fermented yogurt mixture known as “kashk” – still common in regional cuisine today – is the cure for overindulgence recommended by author Ibn Sayyar al-Warraq in his Kitab al-Tabikh, which translates as “The Cooking Book.”

These drinking tips, along with more than 600 recipes detailing the lavish cuisine of the Arab world in the 10th century, were translated by Nawal Nasrallah in “Annals of the Caliphs' Kitchens.”

Speaking to the MailOnline this week, Nasrallah explained the unusual ancient remedy: Medieval medicine was founded around the theory of the four humors suggested by influential Roman doctor Galen and so “the rationale was that with its cold properties, easy digestion and nourishing power, [the Iraqi recipe] helped alleviate the hangovers – usually people suffer from excess heat in the head and stomach.”

Other advice to those planning to imbibe includes eating cabbage before beginning the bacchanal, as well as sipping – not gulping – cold water the morning after.

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