Meghan: After a long hiatus, we are back! We did the work required to age a puppy to an almost dog; we moved across North America, leaving BBQ sauce for Maple Syrup. Finally, we made a new home out of our rental house, which enabled us to see our time in the future.
With that, we decided we needed to bring this back. You’ll get to join us at an exciting time – Better quality photos, a better kitchen, more access to exciting ingredients and more opportunities to reach out to our wide network of other historical-background friends to chime in and work with us.
To kick this off, we’re diving into Egypt again, specifically the New Kingdom (1539–1075 BCE), preparing a meal fit for a
Brad: It has been quite some time since the last entry in this blog. So, I figured a quick refresher was due. I would like to start by saying that I am not an expert in Egyptology or the foods that would have been eaten by them. But I have used my years of experience in research to try to piece together, as best I could, a meal that would have been eaten during the time periods that we are covering.
Diving into it: Ancient Egyptian food recipes are difficult to come by. We are able to identify cuisines from the art which were displayed on their walls and from the research that fellow archaeologists have been able to glean from contemporary sources. However, this still only gives us a partial piece of the puzzle. We know little about how the meals would have been prepared, but it is safe to assume that they wouldn’t have had the modern luxuries that we take for granted today, such as convection ovens or microwaves. With this, we are going to try to stay as close to the traditional cooking styles.
For this entry into the blog we have chosen to eat some of the food that the Pharaohs may have eaten. We chose to eat rabbit this time, but we figure that rabbit by itself was a little too plain for what the Pharaohs may have enjoyed. So we looked at some of the other food/spices available to make a stew. Stews are great because you can pretty much set them and forget them. In the stew, along with the rabbit, we have chosen to add beans, onions, and some garlic. We know that meat was something that the Pharaohs would have eaten on an almost daily basis. They would have also eaten plenty of sweet things such as dates and honey.
They also, like many of us, enjoyed a drink with their food as well. Wine would have been the drink of choice (King Tut was buried with several jars of wine). So to honor this, we drank a nice bottle of alcohol removed wine – Which King Tut would not approve of, likely.
Main – Rabbit and Bean Stew
Dessert – Fruit, Cheese and Nuts
4 out of 5 stars
I enjoyed the stew significantly, and pairing it with the flatbread from last time was great. My only issue was the rabbit. I believe it was prepared correctly and seasoned well, but I realized mid-meal – I don’t like rabbit. However, I’d make this again without the meat or maybe a different meat, and I’m certain I’d love it.
But, the grapes, fig spread, pistachios and goat cheese were an amazing dessert, made for royalty, and I felt full and content afterwards
5 out of 5 stars
I throughly enjoyed tonight’s dinner. I was afraid going into it that the stew was going to be bland (because when I think of stew, I think of a slop that doesn’t have much in the way of flavor). But the ingredients complimented each other nicely. The fava beans and lentils gave it an “extra weight” and made a smaller serving feel much larger than it was. The rabbit didn’t stand out to me as much as I thought it would have. The best part of it was how easy it was to make. The most time intensive things where cutting the meat off the rabbit bones. After that it was just a matter of waiting for the stew to… well… stew. I would definitely make and eat this recipe again.