Archives for: February 2008, 11

02/11/08

Permalink 09:45:47 am, by Email , 509 words   English (CA)
Categories: Historical Recipes

Food That Is Fit For A Pharaoh


Egyptian Flat Bread

Makes about 8 pita

500 g /1 1/2 lb spelt or other strong bread flour (brown or white)
1/2 tsp salt
7-g/ 1/3-oz sachet easy-blend dried yeast (1 packet)
300 ml /1/2 pint/ 1 1/2 cups tepid water (one-third boiling to two-thirds cold)

Mix the flour with the salt and yeast in a large bols. Make a well in the centre and our in the water. Gradually draw the flour into the water and mix to a soft dough. Knead by hand on a floured board for 15 minutes, or for 10 minutes in a food processor fitted with a dough hook. Pour a little oil into the bottom of a bowl, roll the dough in it and cover the bol with a clean damp cloth or cling film. Put in a warm place for 1 1/2-2 hours or until the dough has almost doubled in size. Remove the dough from the bowl and 'knock back' or punch it down. Knead it again for another 3-4 minutes, then cut into eight pieces. On a floured board, flatten out each piece into a round (about 5 mm / 1/2 inch thick) with your hand or a rolling pin. Transfer to a floured baking tray and bake in a preheated hot oven (220 degrees C/ 425 degrees F/ Gas mark 7) for 8-10 minutes. Do not open the oven door while the bread is baking. each bread should puff up, leaving a pocket in the middle. Remove from teh oven adn cool slightly on a wire rack."

Sesame Rings

Makes 2 rings

500 g /1 1/2 lb strong white bread flour
1/2 tsp salt
1 tsp sugar
7-g/ 1/3-oz sachet easy-blend dried yeast (1 packet)
300 ml/ 1/2 pint/ 1 1/2 cups tepid water (one-third boiling to two thirds cold)
2 tbsp olive oil
1 egg
sesame seeds for sprinkling

Mix the flour, salt, sugar and yeast in a large bowl and make a well in the centre. Pour in the water and oil and gradually draw in the flour. Knead on a floured board for 15 minutes, or for 10 minutes in a food processor fitted with a dough hook. Pour a little oil into a bowl, roll the dough in it and cover the bowl with a clean damp cloth or cling film. Put in a warm place for 1 1/2 -2 hours or until the dough has almost doubled in size. Take the dough out of the bowl, 'knock back' or punch it down and knead again for a further 5 minutes. Cut the dough in half and roll each half into a sausage shape that you can form into a ring with a diameter of about 20 cm/ 8 in, about 5 cm/ 2 in thick. Lay the rings on an oiled baking tray. Bweat the egg wtih 2 tbsp water and glaze the tops of the rings. Sprinkle generously with sesame seeds and bake in a preheated hot oven (220 degrees C/ 425 degrees F/ Gas Mark 7) for 10 minutes, then reduce the heat to 150 degrees C/ 300 degrees F/ Gas Mark 23 for a further 15 minutes. Remove from oven and cool on a wire rack."

Source: Food Fit for Pharoahs: An Ancient Egyptian Cookbook Michelle Berridale-Johnson British Museum Press:London 1999

Photo Credit: Great Pyramid of Giza from a 19th century stereopticon card photo

Enditall

Pastime with Good Company

Pastyme With Good Companye

Welcome to the blog of amateur historians Matthew James Didier and Sue Darroch. Partners in life and in crime, we endeavor to entertain you with snippets from our combined historical research. Past time with good company indeed, as we shall introduce you to Kings and Knaves, Queens and Mistresses, Cons and Heroes, from our collective past......from events well known to those perhaps all but forgotten, we will do our best to bring you interesting historical factoids from around the globe. It is our belief that through understanding our past we will all gain a better perspective on our future.

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