my life as a farmer
I woke up in my clay home in the morning and got ready to get the ingredients for my favorite food. First, I got my stonehoe and walked to the farm when I got there I realised that someone plowed already. I could smell wheat, barley, dates, figs, and beer I got really thirsty. I got the ingredients and walked home.
14 oz. flour
1 cup of water
1/2 teaspoon of salt
Mix the water, flour, and salt together slowly.
Knead the dough and form it into flat round patties.
Cover the dough with a cloth and let it sit overnight.
The next day, bake it in an oven at 350°F for 30 minutes.
For an authentic Mesopotamian experience,
eat the bread with a raw onion!
Thanks to Elizabeth Bissette for these next three, which are taken from ancient cuneiform tables that are currently at Yale University.
1 cup raisins
1 cup dates
Combine butter and honey and mix with the fruit and a little flour into balls. Fry lightly.
Here's one for some cakes:
3 c flour
1/4 c clarified butter
1 c dates
1/3 c feta cheese
1/3 c rasins
Bake [The recipe didn't say how hot or for how long. You might try 350 degrees for about 20-30 min]
Here's a main course. It calls for adding beer, but ALL the alcohol would be gone from the cooking, so it's ok for any age.
Assyrian Beef
Chop 1 c each onions, shallots, garlic, chives, leeks, scallions. Fry in oil until soft.
Add and brown all sides of an eye round pot roast in mixture, add salt to taste.
Turn down heat, and simmer until done in a small amount of water to which a quarter to a half bottle of Honey Brown beer has been added, turning once or twice during cooking.
Remove meat. Boil down onion-beer mixtures until reduced to a thick vegetable-rich gravy.
Carve and serve.
I woke up in my clay home in the morning and got ready to get the ingredients for my favorite food. First, I got my stonehoe and walked to the farm when I got there I realised that someone plowed already. I could smell wheat, barley, dates, figs, and beer I got really thirsty. I got the ingredients and walked home.
14 oz. flour
1 cup of water
1/2 teaspoon of salt
Mix the water, flour, and salt together slowly.
Knead the dough and form it into flat round patties.
Cover the dough with a cloth and let it sit overnight.
The next day, bake it in an oven at 350°F for 30 minutes.
For an authentic Mesopotamian experience,
eat the bread with a raw onion!
Thanks to Elizabeth Bissette for these next three, which are taken from ancient cuneiform tables that are currently at Yale University.
1 cup raisins
1 cup dates
Combine butter and honey and mix with the fruit and a little flour into balls. Fry lightly.
Here's one for some cakes:
3 c flour
1/4 c clarified butter
1 c dates
1/3 c feta cheese
1/3 c rasins
Bake [The recipe didn't say how hot or for how long. You might try 350 degrees for about 20-30 min]
Here's a main course. It calls for adding beer, but ALL the alcohol would be gone from the cooking, so it's ok for any age.
Assyrian Beef
Chop 1 c each onions, shallots, garlic, chives, leeks, scallions. Fry in oil until soft.
Add and brown all sides of an eye round pot roast in mixture, add salt to taste.
Turn down heat, and simmer until done in a small amount of water to which a quarter to a half bottle of Honey Brown beer has been added, turning once or twice during cooking.
Remove meat. Boil down onion-beer mixtures until reduced to a thick vegetable-rich gravy.
Carve and serve.
source:http://3.bp.blogspot.com/_6DsDbl6DLMc/R6aF2iV0dJI/AAAAAAAABCk/u4AhTS3S8DY/s320/Sumerian+Date+Cookies.JPG
source: http://thumbs.dreamstime.com/x/dried-dates-background-wallpaper-19193277.jpg
source: https://s-media-cache-ak0.pinimg.com/236x/ea/20/68/ea206849f65e86730c14ea771e3f13e8.jpg