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Kufu's Ancient Egyptian Cookbook

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S: Khufu's Ancient Egyptian Cookbook

BC: Bibliography: -"Egyptian ." www.allrecipes.com/recipe. N.p., n.d. Web. 28 Nov. 2011. -"Egyptian Food." http://www.king-tut.org.uk/ancient-egyptians/ egyptian-food.htm. N.p., n.d. Web. 29 Nov. 2011 -Heissa, Ahmed. "Ancient Egyptian Food and Drink." http://members.cox.net/ ahmedheissa/recancnt.htm. N.p., n.d. Web. 18 Nov. 2011. -http://www.dragonstrike.com/egypt/farm.htm. N.p., n.d. Web. 15 Nov. 2011 -http://www.wsd1.org/earlgrey/ancient.htm. N.p., n.d. Web. 1 Dec. 2011. -Lesko, Leanardo H., and Department of Egyptoligy, Brown University. "Trade and Transportation." http://cotss.bravepages.com/ancient_egypt.htm#The periods of foreign control. World Book, n.d. Web. 15 Nov. 2011. -Lloyd, Proffesor. Skype interview. 16 Nov. 2011. -Meredith Corp. "Egyptian." http://www.recipe.com/egyptian-edamame-stew. N.p., 11 Nov. 2011. Web. 14 Nov. 2011. -The Usborn Internet-linked Encyclapedia of Ancient Egypt. London, England: Usborn Publishing Ltd., 2001. Print

FC: Khufu's Ancient Egyptian Cookbook By J. K. Khufu

1: Appetizers

2: Ingredients: 3 garlic cloves, minced, more if you like it. 1/4 of a cup of plain low fat yogurt 1 tablespoon of lemon juice 1 teaspoon of olive oil 1/4 teaspoon of salt 1/4 teaspoon of paprika 1/8 teaspoon of pepper 19 ounces of chick peas, dried 1 tablespoon of fresh parsley chopped Directions: 1. Put everything in blender and process until smooth. 2. Cool. | Hummus

3: Ingredients: 500g. flour 15g. dried yeast 2 teaspoons salt 1 tablespoon olive oil Directions: 1.Mix ingredients with 3 deciliter lukewarm water, and kneed for 10 min. 2. Put the dough in an oiled bowl and let it rise one and a half hour. 3.Divide into 12 balls. 4.Roll the balls out to flat thin circles. Let them rise 45 more minutes. 5.Bake 10-15 minutes in the oven at 200 degrees. | Pita Bread

4: Ingredients: 2/3 cup hazelnuts 1/2 cup sesame seeds 2 tablespoons coriander seeds 2 tablespoons cumin seeds 2 tablespoons freshly ground black pepper 1 teaspoon flaked sea salt Directions: 1. Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool. 2. In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well. | Dip

6: Stews

7: Ingredients: 1 1/2 10-ounce packages frozen shelled edamame, (about 3 cups), thawed 1 tablespoon extra-virgin olive oil 1 large onion, chopped 1 large zucchini, diced 2 tablespoons, minced garlic 2 teaspoons ground cumin 1 teaspoon ground coriander 1/8 teaspoon ground cayenne pepper 28 ounces of diced tomatoes 1/4 cup fresh cilantro 3 teaspoons lemon juice Directions: 1.Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes or according to package directions. Drain. 2.Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until starting to soften, about 3 minutes. Add zucchini and cook, covered, until the onions are starting to brown, about 3 minutes more. Add garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and bring to a boil; reduce heat to a simmer and cook until slightly reduced, about 5 minutes. 3.Stir in the edamame and cook until heated through, about 2 minutes more. Remove from the heat and stir in cilantro (or mint) and lemon juice. | Edamame and Beef Stew

8: Ingredients: 3 tablespoons extra virgin olive oil 1 lb. stewing beef 6 ounces tomato paste 3 tablespoons red wine vinegar 2 cups water 1/4 teaspoon cinnamon 2 onions, chopped 2 garlic cloves, mi Directions: 1. Heat oil in large stewing pot. 2. Add meat. 3. Brown the meat slightly on all sides. 4. Add all remaining ingredients. 5. Bring stew to a boil, then reduce heat, cover, and simmer two hours (or longer for a thicker sauce). | Beef Stew

10: Entrées

11: Feta Cheese Omelet Roll | Ingredients: 4 eggs beaten 1/2 teaspoon ground pepper 1 tablespoon crumbled feta cheese 1 tablespoon vegetable oil Directions: 1. In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk. 2. Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.

12: Red Snapper in Red Peppermint Sauce | Ingredients: 6(8 ounce) Red Snapper Filet's 1 tablespoon olive oil 1 large red onion 2 garlic cloves 1 red pepper (charred, skinned, chopped) 1/8 teaspoon cayenne 5 mint leaves 1/2 tablespoon dried thyme 3 teaspoons lemon juice Directions: 1. Sauté onion in olive oil until golden. 2. Add remaining ingredients (except fish) and simmer 10 minutes. 3. Pour sauce over snapper fillets and bake, covered, in a 350F oven for 18 minutes. 4. Serve over couscous.

13: Spiced Prawns | Ingredients: 3 tablespoons olive oil 3 garlic cloves , crushed 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon ginger , fresh grated 1 1/2 lbs large shrimp , raw & shelled 1/8 teaspoon sea salt 2 tablespoons fresh coriander , chopped (cilantro) Directions: 1. Heat the oil in a large frying pan; add the garlic and sauté gently for 2-3 minutes. 2. Add the paprika, cumin and ginger; stir to combine. 3. Stir in prawns, salt and cilantro. Stir-fry for 5 minutes or until the prawns turn pink. 4. Serve over hot rice.

14: Desserts

15: Sweet Couscous | Ingredients: 1 cup couscous 2 cups fruit juice 2 tablespoons rose water 3 tablespoons melted sweet butter 1/4 cup finely ground blanched almond 1/4 cup finely ground pistachio nut 1/2 cup powdered sugar 1/2-1 tablespoon cinnamon 1 cup candy-covered almonds (kufeta) 1/2 cup pomegranate seeds , if in season Directions: Bring fruit juice & rose water to a boil, add couscous, stir well, cover, remove from heat & let stand 15 minutes. Fluff with a fork. Rub well into grains 3 Tbs. melted sweet butter. Combine couscous with 1/4 cup each finely ground blanched almonds and pistachio nuts. Mound on serving platter and sprinkle with mixture of powdered sugar & cinnamon. Garnish with kufeta (candy-coated almonds) & pomegranate seeds.

16: Date Candy | Ingredients: 1cup of fresh dates 2. 1t of cinnamon . 1/2t of kardemam seed 1/2cup of fresh ground walnuts small amount of warm honey dish full of ground almonds Directions: 1. mix the dates with some water to paste 2. mix in cinnamon and kardemon seeds 3. kneed in the walnuts 4. form balls, spread with honey and cover in the ground almonds. 5. It is actually pretty good tasting. This recipe was from 1600BC and was found on an ostraca.

17: Mango and Coconut Mahalabiya | Ingredients: 2 cups low-fat milk 1 cup coconut milk 1 cup half-and-half 1 cup mango juice (I used Naked brand) 1 cup raw sugar 5 tablespoons cornstarch 1 teaspoon vanilla extract (I use trader joes alcohol free) 1/2 cup toasted sweetened flaked coconut (to garnish) (optional) 1 cup chopped mango , pieces (fresh or frozen) Directions: Whisk sugar with 2 cups Milk and 1 cup Half and Half on medium heat until warm and sugar dissolved. Add 1 tsp Vanilla Extract. In a separate bowl whisk Corn Starch with 1 cup of Coconut milk and 1 cup of Mango Juice to incorporate. Then, add it slowly to Sugar-milk mixture while stirring quickly until it starts to thicken. I like to keep the heat on medium and just be patient for it to thicken rather than turn up the heat and burn the cornstarch. * It is very, very important to whisk quickly and scrape the bottom of the pot with the whisk to make sure the cornstarch isn't sticking. At this time you can add Mango pieces fresh or frozen and let them break down into the custard. Turn heat down to low. Cook for 5 minutes. Take mixture off heat and wait until the temperature goes down a little. You’re almost done. Pour the Mehalabeya into individual dessert dishes. Let cool on counter then top with Toasted Coconut and wrap each dish with saran wrap and place in fridge to chill and firm up. * Serve with more fresh Mango if you like. Refrigerate and Serve Mahalabiya cold.

18: Umm Ali | Ingredients: 1 (17.25 ounce) package frozen puff pastry, thawed 5 cups milk 1 cup white sugar 1 teaspoon vanilla extract 1/4 cup raisins 1/4 cup slivered almonds 1/4 cup pine nuts 1/4 cup chopped pistachio nuts 1/4 cup sweetened, flaked coconut Directions: 1. Preheat the oven to 400 degrees F (200 degrees C). Unroll the puff pastry sheets, and place flat on a baking sheet. Bake for 15 minutes in the preheated oven, or until puffed and golden brown. 2. Break the puff pastry into pieces, and place in a large bowl. Add the raisins, almonds, pine nuts, pistachios, and coconut, and toss to distribute. Pour into a 9x13 inch glass baking dish, and spread evenly. 3. Pour the milk into a saucepan, and stir in the sugar and vanilla. Heat until hot but not quite boiling. Pour over the mixture in the baking dish. 4. Bake for 15 minutes in the preheated oven. Turn the oven to broil, and broil for 2 minutes to brown the top. Remove from the oven and let stand for 5 minutes. Serve warm.

20: Information: Egyptian Food Egyptian Food and Drink varied according to status and wealth. The wealthy Ancient Egyptians had a more varied diet which included meat whereas the diet of poor Egyptians was quite healthy, consisting mainly of bread, fruit, fish, beer and vegetables such as onions. The Ancient Egyptians dined at low tables and ate with their fingers. Food was generally served on earthenware dishes but the wealthy Ancient Egyptians were served their food on dishes made of: Gold Silver Bronze Faïence (Faïence was a strong greenish blue glass-like material, consisting of crushed quartz, lime and alkali, which first made in Predynastic Egypt) Egyptian Food - Meat and Poultry Only the Wealthy Egyptians ate meat. Meat was expensive because Egypt had limited land for grazing as it was Beef Mutton Goat Pork (although this was considered unclean by the priests) Antelope Gazelle Pelican

21: Pork (although this was considered unclean by the priests) Antelope Gazelle Pelican Geese Chickens ( limited quantities until the Romans invaded) Pigeon Herons Cranes Egyptian Food-Fish The fish eaten by the ancient Egyptians includes the following: Catfish Tuna Mullet Perch Carp Egyptian Food - Bread The bread which was eaten by the Ancient Egyptians was the mainstay of every diet. Grain was the most important crop from wheat and barley which enabled the Egyptians to produce both bread and beer. The grain was stored in massive granaries which were often attached to the royal palaces and temples. The Ancient Egyptians Different types of bread included the following: A flat loaf (similar to pita bread) Bread made in mounds producing a variety of different shapes and sizes Luxury Bread flavored with honey, nuts, and dates. Pastries and cakes were also a luxury food for the rich Half baked loaves of Barley Bread were also used to make beer

22: The bread produced by the Ancient Egyptians was often tough, gritty and coarse, due to the grinding methods where minute particles of sand and grit were left in the flour. Over the years of discontinuous consumption of bread wore down the teeth which were reduced to stumps. Egyptian Food - Dairy Products The dairy products which were eaten by the Ancient Egyptians included the following: Milk Butter Eggs Cheese Curds Egyptian Food - Vegetables The vegetables which were eaten by the Ancient Egyptians included the following: Radishes Garlic Onions Lettuce Celery Cucumbers Leeks Pulses such as beans, peas, chick peas, and lentils Sesame seeds, linseed and olive oil

23: Egyptian Food - Fruit The fruit which were eaten by the Ancient Egyptians included the following: Melons Grapes Figs Dates Plum Pomegranates Mandrake fruit Apples The Egyptian raised goats, cows, ducks, and pigs. They grew fig trees, wheat, and barley. They farmers would hunt antelope in the desert beyond the valley. They made flour by grinding grain to a powder, by pushing it back and forth between two stones. The grinding was easier if you added a little grit to it. Grit is a small, rough granule, as of sand or stone. Then they mixed the flour with some water to form the dough. Then they added some honey to the mixture if they wanted to make sweet bread. Then they shaped the dough into loaves. Then they baked them. The loaves were baked in an oven if they had one. If not , they would cook the dough in pots stacked over a fire. The Ancient Egyptians shipped their salt from the eastern dessert Misc. Information Rich did not have excess to sugar, so honey was main sweetener. Liked strong tasting vegetables like onion and garlic, but they also liked peas, beans, lettuce, cucumbers, and leeks. Vegetables were mostly served with balsamic vinegar and oil dressing. Figs, dates, pomegranates, and grapes were the only fruits able to grow in the hot climate. Most people ate fish and poultry, but on special occasions they ate sheep. Usually the housewives would do the cooking but in richer family's a servant or servants would do the cooking(usually a boy). They had ovens, and knew how to boil, bake, roast, and deep fry foods.There were few kitchen tools: pestles, mortars, and sieves.

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  • Title: Kufu's Ancient Egyptian Cookbook
  • Cookbook with Egyptian recipes
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  • Published: almost 5 years ago

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