Starters and side dishes in Memluk Banquets

According to tradition, in Memluk banquets starters were served before the main course and desserts were served after it. Moreover, they also served asides to make their banquets distinct. Memluk archives and manuscripts reveal a lot about these, which indicate a clear sign of richness, variedness, and observance of minute details.
The research will also survey in detail the drinks and asides that were served before and after the main course and the digestive snacks that had a pleasing smell too. They also served nutritious sweet and sour pastries to suit different tastes. They also served sauces with different flavours which were a must for some diners. The research will also survey the different pickles that enhanced their already tasty foods.
Cold starters that were served before and after meals were important components of Memluk cuisine. Finally we will survey the different foods that milk constituted their main ingredient. These constituted a large portion of Memluk banquets and were served during or after meals.
The researcher had to consult widely varied Memluk sources to cover all these starters and side dishes. He also explained how these were prepared, their nutricious values and the skill of cooks who prepared them.
These starters and side dishes were alphabetically listed in relevant sections to facilitate reference. The researcher also supplemented these with pertinent remarks explaining the meaning of terms and words that may be strange to readers.
The research is appended with a conclusion that covers the research results