We publish our audit record because accuracy claims should be checkable. Every entry on this site runs through an automated fact-audit pipeline (accuracy audit → source-grounded repair → visual QA); this page is generated from that pipeline's own report, not written by hand.
Last full accuracy audit: 2026-09-07 · 18 entries checked · 9 flagged · 20 issues confirmed · 9 corrected · 11 still open
Basbousa — The LORE states that a 13th century Arabic-language cookbook from Al-Andalus notes the dessert was made in the region of Constantinople. This is geographically and historically implausible: Al-Andalus (Islamic Iberia) and Constantinople (Byzantine capital) are
Basbousa — The LORE says Chef Arto Der Haroutunian suggested revani was popularized in Anatolia and the Balkans by the Byzantine Empire. This is factually incorrect: the Byzantine Empire predates the Ottoman period and did not popularize a dessert that is typically assoc
Brik — The entry states that brik is common in Libya and that the dish is called bourek in Libya, but in established canon, brik is primarily a Tunisian dish, and the Libyan version is typically called 'burek' or 'brik' (not 'bourek'), often referring to a different
Brik — The entry says brik is 'especially common in eastern Algeria, particularly in Annaba and Constantine,' which overstates its prominence in Algeria relative to established canon, as brik is far more iconic and widespread in Tunisia.
Couscous — The entry claims the word 'couscous' first appeared in early 17th-century French, but the earliest known French attestation is from the 16th century (e.g., 1555 in Rabelais).
Harira — The entry states that Libyan harira is often called 'Sharba Libiya or Hror,' but 'Hror' typically refers to a different Libyan dish (a type of spicy soup or stew), not a widely recognized alternative name for Libyan harira.
Harira — The entry claims that Libyan harira has a 'robust, fiery profile dominated by paprika, chili, garlic, and dried mint,' but traditional Libyan harira (Sharba Libiya) is not typically described as 'fiery' or heavily chili-based; it is more commonly a mild, aroma
Libyan tea — The ceremonial name 'Shahi al-Alla' is not a widely recognized or established term in Libyan tea culture; the correct traditional term is 'Shahi' or 'Atay'.
Libyan tea — The claim that the foam originally served as a protective barrier against sand or dust in desert conditions is speculative and not supported by established historical or culinary sources.
Macaroon — The earliest known origin of the macaroon is not the 8th century in a French monastery in Cormery; the earliest documented macaroon recipe dates to the 16th century (1533) in Italy, and the claim of an 8th-century French origin is unsubstantiated by reliable h
Macaroon — The abbey founded in Nancy in 1624 was not founded by a daughter of Catherine de' Medici and Henry II of France; Catherine de' Medici's daughters were Elisabeth and Claude, but the Abbey of the Visitation in Nancy was founded by the Catholic order, not by a da
Merguez — The claim that 'The Arabic term for merguez is the origin of the Spanish names morcon and morcilla' is factually incorrect, as those Spanish words derive from Latin 'murcus' or 'morticinus', not from Arabic.
Merguez — The claim that 'Merguez is first attested in the 12th century, as mirkās or merkās' is unsubstantiated and likely invented; there is no widely accepted historical canon attesting merguez under those names in the 12th century.
Sfinz — The claim that Sfenj spread to France in the 13th century and inspired beignets is not supported by established culinary history; beignets have ancient Roman origins and were known in France well before the 13th century.
Sfinz — The statement that Sfenj spread to the Maghreb 'possibly through the Marinid Dynasty' is speculative and not a confirmed historical fact; the Marinid Dynasty ruled from the 13th to 15th centuries, but there is no widely accepted canon linking them directly to
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