Historians have noted several lexical milestones relevant to pasta, none of which changes these basic characteristics. For example, the works of the 2nd century AD Greek physician Galen mention itrion, homogeneous compounds made of flour and water.[12] The Jerusalem Talmud records that itrium, a kind of boiled dough,[12] was common in Palestine from the 3rd to 5th centuries AD,[13] A dictionary compiled by the 9th century Arab physician and lexicographer Isho bar Ali[14] defines itriyya, the Arabic cognate, as string-like shapes made of semolina and dried before cooking. The geographical text of Muhammad al-Idrisi, compiled for the Norman King of Sicily Roger II in 1154 mentions itriyya manufactured and exported from Norman Sicily: