Food fit for pharaohs: an ancient Egyptian cookbook
The 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.
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Adjust the seasoning almonds Ancient Egypt Ancient Egyptian apricots aubergines baking tray boil and simmer bowl British Museum Press broad beans butter cayenne pepper celery 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 flavour flour food processor fresh coriander freshly ground black ful medames ground black pepper Heat the oil heavy pan HUMMUS lemon juice lemons sea salt long slow cooking mezze mezze table milk okra onions orange flower water pan and add parsley pieces pine nuts pitta bread preheated moderate oven 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 tomatoes tsp ground cumin walnuts water to cover wheat