Today, we’re taking you to Ancient Egypt with a recipe from Remember When’s (a Pen and Sword imprint) Food Through the Ages. Part of what makes Food Through the Ages so unique is that not only does it offer delicious recipes, it offers a history of food from ancient through medieval times, too. Each recipe is put in context with facts about why and how it would’ve been made in the time period from which it originated.
Food Through the Ages
Book Synopsis: With people’s fascination for food increasing, there are more cookery shows and magazines than ever, Medieval banquets are sold-out events and classic recipes and ingredients are back in fashion, which is what this book sets out to explore.
Highlighting the advantages and disadvantages of each era from Roman times onwards. Anna Selby recreates classic recipes from Epicurius’ stuffed dormice to recipes which readers really will want to recreate. She explores how trade and improved transportation increased foodstuffs available and reflects on how we’re returning to the old-fashioned notion of seasonal foods – just like our ancestors had to do.
Hummus is a staple of the modern Middle Eastern diet, and it has become very popular in Western food as well. Homemade hummus is so delicious, and surprisingly simple to make! The recipe you’ll find below is a must-try, especially for those who already love hummus.
This is a simple dish that is still popular today throughout the Middle East. It can be used as a dip for vegetables or pitta bread or as a side dish with salads and falafels.
225 g / 8 oz chick peas
2 tpsp white wine vinegar
3 cloves of garlic, crushed
5 tbsp olive oil
1 tsp salt
Juice of 1 lemon
Soak the chick peas overnight, bring to the boil in fresh water, boil fast for 10 minutes, then simmer for a further 40 minutes. Drain and mash (or use a food processor) with the other ingredients.
All images and recipe text from Food Through the Ages (page 13).
For more great recipes like this one, and a fascinating history of food from Roman times onward, purchase your copy of Food Through the Ages here.
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