Falafel and Babaganoush

The specific dish  Falafel was officially invented barely a thousand years ago,  probably either in the Levant or in Egypt.  Some food historians, however, believe that the concept of ground chickpea balls, deep fried, goes back to more ancient times.

The same goes for babaganoush  In its official conception? A more recent invention. But eggplants were grown since neolithic times. Are you telling me no one ever roasted and mashed one over all those thousands of years? Whose to say they didn’t add onions, garlic, and sesame paste for flavor.

The point is, I think you can make an argument for these dishes in some form go back much further than their official, modern incarnations.  Especially in the Bronze Age near east, when trade networks enabled ingredients to spread, and improved metallurgy enabled deep frying to go widespread, even to poorer people, who could now get their daily chickpeas and lentils in delicious fritter form, possibly as a street food.

We can’t know for sure if the ancients really ate this, but we can certainly imagine its possibility.  So here’s my take on falafel with babaganoush. Continue reading “Falafel and Babaganoush”

Barley Pita Bread

When many think of Greek Food, they think of pita bread.  In truth, the Ancient Greeks enjoyed all sorts of breads, both flat and formed, but I thought it would be fun to ancient style pitas.

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Just like in Egypt and Mesopotamia, the most common grain grown in Greece was barley. This recipe is almost all barley flour, with a little all purpose thrown in to cheat and make them more appetizing to the modern palate.

You can go all barley to be authentic, but the results aren’t quite as delicious. Remember I’m a chef first and an amateur anthropologist second.  I want to make something that I actually want to eat.  Even with the cheater’s flour, these pitas are denser and less puffy than their modern counter parts, but when eaten fresh, are still a delicious addition to your deipnon. (that’s Greek for dinner) Continue reading “Barley Pita Bread”