The addition of cinammon to dishes containing beef, veal, and lamb is the contribution, I think, of Arabic cooking to the good food from around the Med. While the Greeks would likely deny it, the presence of cinnamon in Greek dishes is likely the contribution of Arabs to Greek culinary culture. One has to think only of the classic pastitsio, with its cinnamon-flavoured red lamb sauce to imagine the debt which we owe to Arabia for this contribution.