Egyptian Cassoulet (Broad Bean and Salted Meat Stew)

Here is yet another invented Egyptian recipe (because the Egyptians left no recipes that we have found).  Cassoulet is a much later french dish, variations on a peasant stew with salted meats and legumes.  It’s very possible the Ancient Egyptians, of course loving both of those ingredients, would have eaten something similar.

This dish may appear simple, but it’s packed with the deepest flavor you can imagine.  It’s hearty and filling too, and goes great with a loaf of Multi-grain Bread.

In early Egyptian history, the presence of meat makes this an elite dish.  But wild water fowl like ducks could have occasionally been caught by both rich or poor, and later on, especially during the New Kingdom, pork became more affordable to those not of the upper crust.

Finally, Egyptians grew old world broad beans, particularly a variety called a lupine, which required soaking for several days to make non-toxic.  We’re going to substitute Fava Beans, which are indigenous to North Africa.

That gives us the 3 main ingredients we need to make this all day stew.  Duck, Salt Potk, and Fava Beans.  Let’s make Egyptian Cassoulet. Continue reading “Egyptian Cassoulet (Broad Bean and Salted Meat Stew)”

HOF Episode 6: Lands of the Nile (Egypt)

Egypt needs no introduction.  But here’s one anyway! The ancient people along the Nile built a civilization out of grain like Mesopotamia, but diverged on their own unique path, transforming their food surplus into the greatest monuments the world has ever seen.  An overview of Ancient Egyptian history in its entirety, through the lens of food and cooking.

Music by Michael Levy of Ancient Lyre. His original composition “Awe of the Aten” and the whole album The Ancient Egyptian Harp and much more are available from all major digital music stores and streaming sites.

AVAILABLE ON ITUNES.
Please leave a review to help spread the word!

Continue reading “HOF Episode 6: Lands of the Nile (Egypt)”

Sumerian Sweets Table

In an effort to please their gods, the ancient Sumerians, first people to build urban civilization, invented professional cooking and high cuisine.  Cities’ patron deities were literally fed four lavish meals with multiple courses every day.

It’s not clear if they yet had a concept of “dessert” as its own special part of a meal, but fruit, nuts, pastries, confections, and other items sweetened with “honey” (what the Sumerians called date syrup) were definitely consumed at least as part of the overall meal.

As we’ve mentioned before, cane sugar was unheard of in the old world.  That means these desserts, while still rich and satisfying for a sweet tooth’s craiving, derive all that sweetness from fruit, particularly dates.  That means this entire  plate has ZERO ADDED SUGAR, and is as healthy a dessert as you can get, short of just eating plain fruit.

So that’s what we’re doing today.  This recipe post is actually several recipes in one, as we attempt to construct an authentic Sumerian sweets table, fit for a god or goddess. We’ll be making Mersu (date and pistachio bites), Sesame date buns, Palace Cake, Date and Barley porridge, and a Yogurt Lassi to wash it all down.

To get started, let’s make some homemade raisins.

Continue reading “Sumerian Sweets Table”

Sumerian Beer

Our first real recipe from history. . . why not for a beverage?

The discovery of beer goes far back into Neolithic times. It’s reasonable to assume that the first beers were made by accident, when porridge or mash from grain malted for other purposes was left too long for whatever reason, and fermented.

Thus by the 2000sBC and the rise of  Mesopotamian civilization, people were already proficient brewers.  Sumerian texts mention eight barley beers, eight emmer beers and three mixed beers (one of which we’ll be making today) This special beverage was made from the same grains which the Sumerians were well aware how important it was to their civilization. As such, brewing was sacred, serious business.


Sumerians drinking beer through giant straws, via biblicalarchaeology.org

The Hymn to the goddess of brewing Ninkasi, from around 1800BC at the peak of Sumerian culture, not only shows the peoples’ reverence and awe at this fermented beverage, but also contains a recipe for how to make the stuff! Modern brewers have taken the instructions and recreated this ancient recipe for barley and wheat beer, which Cathy K. Kaufman handily publishes in her great book Cooking in Ancient Civilizations.

The basic method is to malt some wheat berries, then soak them with water, yeast, date-syrup, and a par cooked, fermented loaf of barley dough.  The whole process takes about a week and yields a mild, pale brew that’s only 2% alcohol and doesn’t quite taste like what you’re used to in modern beers.

But it’s not unpleasant!  And it does the job. I would compare the flavor more to cider than to beer. Barley cider if you will, but this is a close approximation of the kind of draught which helped build a civilization. Continue reading “Sumerian Beer”

Ancient Honey (date) Mustard

“Mustard is a plant. Mustard is an herb. Mustard is a condiment. Mustard is a sauce. Mustard is a green leafy vegetable. Mustard is a natural medicine.”
—via foodtimeline.org, Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford] 1999

Mustard is not only my favorite condiment, in all its forms. It is the original condiment. Ground wild mustard seed paste goes back far into prehistory. We can’t even say who or when it was invented.

We do know it was popular with the Sumerians and their descendents, covered in HISTORY OF FOOD EPISODE 4: How to Turn Food into Wealth.  Mustard was used for both its seeds and its leaves, and is referenced in multiple cuneiform texts.

This is my version of a sweet and spicy ancient honey mustard, using dates and their syrup as the sweetener and nothing else but mustard seeds and vinegar.  But you can use any combination of seeds, greens, other spices, herbs, or milk can make your own favorite mustard.

For Pickled Mustard Seeds:
1/2 cup mixed mustard seeds
2 cups vinegar, boiled

Pour the boiling vinegar over the mustard seeds and let sit and room temperature for 24 hours.

 

For dry mix:
1/2 cup mixed mustard seeds
2 teaspoons salt Continue reading “Ancient Honey (date) Mustard”

HOF Episode 4: How to Turn Food into Wealth (Sumer)

We’ve done it. We’ve finally crossed into the realm of written records and recorded history.  Join me on an odyssey going back 6,000 years ago, when the Sumerians of what is today southern Iraq, took a mega-surplus of grain and transformed it directly into wealth and power.  In the process, they managed to invent cities, urbanism, and all the trappings modern civilization. (Not to mention the first written recipes and cookbooks)

Theme music by the incredible Michael Levy of Ancient Lyre. This rendition of the Hurian Hymn, the oldest known piece of sheet music, and the whole album “An Ancient Lyre” and much more is available from all major digital music stores and streaming sites.

AVAILABLE ON SOUNDCLOUD AND ITUNES.
Please leave a review to help spread the word!

(Fun note: this is the era and society that produced the banner art for this website, a royal banquet in Mesopotamia) Continue reading “HOF Episode 4: How to Turn Food into Wealth (Sumer)”

Fertile Crescent Multi-grain Bread

When times were tough in the ancient world, those dependent on their primitive farms might have come up short on their preferred grains for bread and would have been forced to add other flours to the mix.  For the vast swath of commoners across ancient Mesopotamia, from modern Iran, Iraq, Syria, Turkey, and Mediterranean coast, this hearty multi-grain bread was actually healthier, though nobody knew it at the time.

This bread is made from grains that could be found all over the middle east in 5000 BC. The cultivated wheat and barley, with lentils and chickpeas from the garden, and spelt and rye foraged in the wilderness around the village.

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Like NATUFIAN BARLEY BREAD and MODERN ASH BREAD this is another experiment that allows us to really appreciate the miracle of leavened bread. We’re gonna make this two ways, a leavened sourdough loaf with the knowledge of modern cooking technique, and a cracker like version that’s probably more accurate for what an average peasant had to make do with from time to time. Continue reading “Fertile Crescent Multi-grain Bread”