Numerous recipes for sauces ("sibagh") have survived from historic Arabic cookbooks. The 10th century "Kitab al-Tabikh" written by Ibn Sayyar al-Warraq gives several recipes to be served with roasted fish, attributed to the various sources. To Ibrahim ibn al-Mahdi are credited two "sibagh" recipes. One prepared by adding rue, caraway, thyme, asafetida and cassia to the mustard sauce, and another made by mashing vinegar-soaked raisins with garlic, walnut, mustard, vinegar, and seasonings like asafetida and anise. From the seventh Abbasid caliph Al-Ma'mun's recipe collection comes a "sibagh" made with whey, walnut, garlic, olive oil and murri. There are similar recipes meant for poultry dishes prepared with seasonings like ginger, pomegranate, spikenard, and cloves.