Iraqi cuisine or Mesopotamian cuisine has a long history going back some 10,000 years – to the Sumerians, Babylonians, Assyrians, and Ancient Persians. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals – the first cookbooks in the world. Ancient Iraq, or Mesopotamia, was home to a sophisticated and highly advanced civilization, in all fields of knowledge, including the culinary arts. However, it was in the Islamic Golden Age when Baghdad was the capital of the Abbasid Caliphate (750–1258) that the Iraqi kitchen reached its zenith. Today, the cuisine of Iraq reflects this rich inheritance as well as strong influences from the culinary traditions of neighbouring Persia, Turkey and the Syria region area. Meals begin with appetizers and salads – known as Mezza. Some dishes include Kebab (often marinated with garlic, lemon and spices, then grilled), Gauss (grilled meat sandwich wrap, similar to Döner kebab), Bamieh (lamb, okra and tomato stew), Quzi (lamb with rice, almonds, raisins and spices), Falafel (fried chickpea patties served with amba and salad in pita), Kubbah (minced meat ground with bulghur wheat or rice and spices), Masgûf (grilled fish with pepper and tamarind), and Maqluba (a rice, lamb, tomato and aubergine dish). Stuffed vegetable dishes such as Dolma and Mahshi are also popular. Contemporary Iraq reflects the same natural division as ancient Mesopotamia, which consisted of Assyria in the arid northern uplands and Babylonia in the southern alluvial plain. Al-Jazira (the ancient Assyria) grows wheat and crops requiring winter chill such as apples and stone fruits. Al-Irāq (Iraq proper, the ancient Babylonia) grows rice and barley, citrus fruits, and is responsible for Iraq’s position as the world’s largest producer of dates.