The Abbasid meal is organized around a cloth (sufra) spread on the floor or a low table. It often begins with bawārid (cold dishes, raw vegetables, condiments), followed by tabīkh (stews, braises), accompanied by khubz (bread). Halwiyyāt (sweets) and ashriba (aromatic drinks) close the meal. The savory sweet-and-sour contrasts (sikbāj) are a hallmark of high Abbasid cuisine.

Umami condiment emblematic of Abbasid cuisine, obtained by prolonged fermentation of roasted barley with salt and spices. Functional equivalent of Roman garum or soy sauce, murri is ubiquitous in culinary collections from Baghdad in the 9th-10th centuries. It brings depth and saltiness to stews and grilled dishes of the caliphal court.