Food Fit for Pharaohs: An Ancient Egyptian CookbookThe great fertility of the Nile valley provided the ancient Egyptians with a delicious and wholesome diet ranging from staples such as bread and beer to herbs and spices like dill, mint and cumin. Using these ingredients the British Museum's 'chef du tempe perdu' has created 35 recipes for dishes the pharaohs and their people may have eaten, including soups, starters and snacks, main dishes, desserts and baking. |
Contents
Soups Starters and Snacks | 13 |
Main Dishes | 31 |
Desserts and Baking | 49 |
Copyright | |
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Food Fit for Pharaohs: An Ancient Egyptian Cookbook Michelle Berriedale-Johnson No preview available - 2008 |
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½ tsp 3-4 minutes Adjust the seasoning almonds Ancient Egypt apricots aubergines boil and simmer bowl British Museum Press broad beans butter caster superfine cayenne pepper chick peas chick peas garbanzos chicken chopped fresh parsley chopped parsley continue to cook coriander courgettes couscous crushed cumin cups water delicious dough drain dried chick peas eggah eggs Egyptian cooks fava beans finely chopped finely sliced fish flavour flour food processor freshly ground black ful medames g/1½ lb ground black pepper Heat the oil heavy pan hummus lemon juice lemons sea salt long slow cooking meat mezze mezze table onions orange flower water pan and add parsley pieces pine nuts pitta bread preheated moderate oven purée recipe Remove rice salt and freshly salt and pepper sea salt seasoning to taste Serve warm slow cooker soaked soft sprinkle sugar tahini tajine tbsp olive oil tbsp orange flower tsp ground cumin vegetables walnuts water to cover wheat