recipe above resulted in the map below.
The Kabset Baitenjan results in this map:
If you take an Italian or Indian or Chinese or Ethiopian dish you will nearly always find an ingredient associated with the region apart from the source of carbohydrates (wheat/rice/potatoes). But not here.
I am not saying it means anything but I would like to offer the theory, 98% in jest, that in the deep past these dishes started out as foreign food and became naturalized. What would be Nebuchadnezzar equivalent to Jane Austen's curry? Think of it as Babylonian fusion food enriched with the later and inescapable potato.