have been kinds of nougat incorporating milk, spices, and oil as one recipe specifically directs cooks to "spread it out on a pan and when cool cut it into handy pieces like small cookies".

Forms of nougat including whipped egg white, sweeteners, and flavorings are more certainly attested in recipes from a 10th-century book written in Baghdad, then the capital of the Abbasid Caliphate. It was known as ????, derived from the Arabic