↑ Sami Zubaida, "National, Communal and Global Dimensions in Middle Eastern Food Cultures" bởi Sami Zubaida và Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London và New York, 1994 và 2000, ISBN 1-86064-603-4, trang 35.
↑ Encyclopedia of Jewish Food, John Wiley & Sons, 2010, By Gil Marks, page 270
1 2 Lilia Zaouali, Medieval Cuisine of the Islamic World, University of California Press, 2007, ISBN978-0-520-26174-7, translation of L'Islam a tavola (2004), p. 65
↑ Mark Bricklin, Mark (1994), Prevention Magazine's Nutrition Advisor: The Ultimate Guide to the Health-Boosting and Health-Harming Factors in Your Diet, Rodale, ISBN 0-87596-225-4, 9780875962252 - trang 115.
