Baklava from Scratch

Baklava is another one of those Mediterranean foods that every country touching the sea claims to have invented in some form or another. While the sweet nut and filo pastry in its exact form is a more modern creation, the basic ingredients go back much further, to the ancient days of those same lands.

I thought it would be fun to make a more “primitive”baklava, forgoing all the fussing around with store-bought filo, using nuts indigenous to the ancient near east, and just honey for sweetening.  Sugar doesn’t amount to more than a rare luxury good for many thousands of years.

 

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Hummus

You’ve never had hummus this good.

Well. . . Unless of course you buy Sabra, or already happen to know the two simple secrets to making the best hummus (revealed below).

Hummus is one of those pan-regional foods that every Mediterranean country today seems to have as a staple, and also claims to have invented. Its roots go back further into history than we can trace.

There is no direct historical evidence for ancient humans consuming literal hummus. HOWEVER, the record shows that chickpeas were a significant part of farmers’ crop and diets throughout the Near East,  beginning way back in the prehistoric Neolithic.   For people that ate mostly grain, legumes like the chickpea were a critical source of protein.  While simple consumption was probably most common, I have no doubt that ancient culinary minds were also occasionally mashing their chickpeas into dips, spreads, and pastes.

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With that established, we also know that onions and garlic were beloved by populations all over the region, and that by the time of the later Bronze Age after 2,000BC, the vast trade networks between the Near Eastern powers of the day ensured that olive oil and sesame seeds were widespread throughout the land.

Which means we have all the ingredients we need to make a classic hummus. All we’re missing is lemons, which had not yet spread to the region by the Bronze Age.  So this recipe substitutes vinegar, but is otherwise no different from a modern hummus today.
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Here are the two promised secrets to making hummus fit for the gods: Continue reading “Hummus”

HOF Episode 8: Hunger and Collapse (Mesopotamia and Bronze Age)

No civilization lasts forever.  In fact, it’s kind of a miracle any starts at all.  The conditions must be exactly right for people to come together into urban environments.  So like an overextended, teetering Jenga tower, it’s not if but when the whole system will fall, as it did again and again across history.

Come listen as we go back to explore the Neolithic, the history of Mesopotamia after Sumer, and finally the Bronze Age, to understand the riddle of why the rise of civilizations is so tied to their collapse.

Theme music by  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.

 

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Sumerian Onion Bread (for gods or royalty)

No peasant fare today.  This bread is for deities or royalty only.

We know the Sumerians, original urban culture of the world, were obsessed with many types of onions, especially leeks.  We also know that temple priests took great care to prepare special food for their resident god or goddess. Most people used flour that was pretty coarse compared to modern ones, but it’s likely that the finest, and most finely ground, sieved, and combed through flour would go into bread made for Enlil or Inanna, presented by priests at four lavish meals per day, every day.

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This recipe, which is a modern invention, simulates a bread that was fit for the gods by incorporating all-purpose, wheat, and barley flours together with cooked leeks and green onions.  The technique is similar to how Chinese style scallion pancakes are made, but this bread uses a leavened dough and is cooked in pork fat, as the Sumerians loved to do.

(Makes 6 flatbreads)
1.5 cups all-purpose flour
1 cup barley flour
1/2 cup whole wheat flour
1/2 tablespoon (or 1 packet) of yeast
2 teaspoons salt
1.5 cups warm water
1 bunch leeks, sliced
2 bunches spring onions or scallions, sliced
4 tbsp. butter
3-6 thinly sliced strips pork belly (or bacon)

Start by making the dough. Add the yeast to the warm water and let activate for 5-10 minutes. Meanwhile, mix your flours and salt, then combine into a loose dough. Turn onto a surface coated with flour and knead for 10 minutes, until smooth and stretchable.

 

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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.
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(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)”