The cucumber used to be more than it is today. Oh, there are still cucumber lovers out there (myself among them), but in the ancient world, this was more than just a favorite salad topping. The cucumber was considered the pinnacle of refreshment, its crisp, crunchy, watery bite being the ultimate tasty oasis in the hot climates of the near east, the way we might think of a cold glass of lemonade today. No wonder cucumbers were used to flavor water and combined with yogurt, two other pillars of refreshment
Here is an original recipe that celebrates the cucumber as its feature. I came up with it using ancient Persian ingredients and trying to imagine ancient Persian tastes. Quick and simple, the resulting dish is sweet and peppery, with its combination of pomegranates, dates, and black mustard seeds. And of course, it wouldn’t be right if this cucumber salad was not also packed with fresh herbs.
This is classic Ancient Greece. Though not necessarily limited to classical Ancient Greece.
From the earliest Neolithic settlers, up until the present day really, Octopus Salad represents an Aegean staple.
This is the ancient version, lacking citrus and using ingredients representative of the ingredients that were available. The simplest rendition of this is just cold octopus chopped up and tossed in olive oil. You don’t need more than that, but by adding barley, onions, garlic, greens, and fish sauce, tied with mustard for favorite ancient condiment of the world, we can really build up the flavor. Continue reading “Octopus Salad”
Here we have a dish that is inspired by Egypt, but is not an actual Egyptian recipe. There are no Egyptian recipes. They either didn’t write any, or we haven’t found them.
But through paintings, textual references, and actual meals left behind for archeologists to discover, we can still infer a lot about Ancient Egyptian cuisine.
River fish, particularly mullet, was probably important for rich and poor alike, and Egyptian morticians/chefs worked together to discover the secrets of pickling both food and corpses. Pickled fish not only allowed for preservation of a natural resource, it was considered quite a delicacy.
This fish is what I’m calling “Quick pickled.” It’s really more of a poached fish, but by doing it in vinegar you can achieve a mild, not too intense pickle flavor that make the fish a nice topper for salads or other cold sides. Continue reading “Quick-Pickled Fish and Chopped Salad”
Simple and hearty today. We’re going back for a taste of the ancient Near East.
Thanks to the famous Greek historian Herodotus, most anthropologists believed that Egyptians avoided pork either for religion or out of disgust, but evidence has shown that first wild boar, and then domesticated pig as well as their fat as a cooking medium were consumed regularly up until the New Kingdom. In this late period, when a rising sort of middle class could afford to eat pork, the elites may have shunned it to distinguish themselves. After that, pigs were considered a lower class food.
We’re tracing Egypt from the very beginning, so for this dish I’m gonna say pigs are not yet domesticated. Luckily, I’ve got the shoulder of a wild boar. Boar is interesting. It cooks like pig but will remind you more of beef than of pork.
Why boil it all? Well first off, it’ll really be more of a heavy simmer. But the long cook time needed to make pork shoulder tender will work well with a lot of liquid, keeping the meat nice and juicy and forming a flavorful broth in the process. Secondly, pottery changed cooking in the Neolithic. Pottage, or soups and stews, were very popular all over the Near East. Even though we’re using this recipe to kick off History of Food’s Egypt episode, this is a dish you could probably find all over the fertile crescent and beyond. Anywhere there was wild boar to be domesticated, and pots invented to cook it in.