An unusual recipes of the Cleopatra’ time. Book series «Gods of nutrition and cooking». Yevgeniya Sikhimbayeva
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nut mixture.
4. In a separate bowl, whisk together the olive oil, minced garlic, ground cumin, ground coriander, paprika, salt, and pepper.
5. Brush the seasoned oil over the stuffed prawns.
6. Place the prawns in a baking dish and bake for 10—12 minutes, or until the prawns are cooked through and the stuffing is lightly browned.
7. Serve the prawns hot as an appetizer or main dish.
This recipe is an unusual take on traditional Egyptian food, as it incorporates sweet flavors like dates and savory flavors like garlic and cumin into a seafood dish. Prawns were a common ingredient in ancient Egyptian cuisine, and this recipe would have been a luxurious dish fit for a queen like Cleopatra. The addition of chopped almonds adds a crunchy texture to the stuffing, while the fresh herbs add a burst of flavor.
4. Cleopatra’s Sweet Potato and Chickpea Stew with Dukkah
Ingredients:
– 2 sweet potatoes, peeled and cubed
– 1 can chickpeas, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon cinnamon
– 1/4 teaspoon cardamom
– 1/4 teaspoon nutmeg
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro
– 1/4 cup dukkah
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and garlic and sauté until softened.
3. Add the sweet potatoes and spices and cook for 5 minutes, stirring occasionally.
4. Add the chickpeas and enough water to cover the vegetables.
5. Bring the stew to a boil, then reduce the heat to low and let it simmer for 30—40 minutes, or until the sweet potatoes are tender.
6. Season with salt and pepper to taste.
7. Serve the stew hot, garnished with chopped fresh cilantro and a sprinkle of dukkah.
This recipe is an unusual take on traditional Egyptian food, as it incorporates sweet potatoes and chickpeas into a hearty stew flavored with warming spices like cinnamon and cardamom. Dukkah is a traditional Egyptian spice blend made with nuts, seeds, and spices, and adds a crunchy texture and nutty flavor to the dish. This stew would have been a nutritious and filling meal for the people of Cleopatra’s time, and the addition of fresh cilantro adds a burst of freshness to the dish.
5. Cleopatra’s Honey and Pistachio Roasted Quail
Ingredients:
– 4 quails, cleaned and patted dry
– 1/4 cup honey
– 2 tablespoons olive oil
– 1/4 cup shelled pistachios, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375° F.
2. In a small bowl, mix together the honey, olive oil, chopped pistachios, minced garlic, ground cumin, ground coriander, paprika, salt, and pepper.
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