Ah, Europe. We touched on this for a short while at the beginning of our tour, as we explored Greece. We then leaped into the Persia empire and continued east until we arrived at the Americas. Now as we prepare to finish our first round of our World Tour, we need to return to Europe and we’re kicking it off with an Iberian Stew.
Iberia is a region of Europe consisting of Spain and Portugal, with a portion of Morocco. This region is full of rich history and mapping of genomes in regards to human evolution and the expansion throughout Europe.
Iberian culture was richly influenced by the Greeks and Phoenicians during the 6th century BCE. With these interactions; cereal grains, wines and grapes and iron tools and farming methods were introduced, leading a large expansion of their population.
Throughout this time, they grew in art and culture, having their own language and it wasn’t until they met the Romans that their identity started to disappear.
As it is with all documentation from outsiders (Especially, those who belong to the invading culture), we have to be sensitive with what we accept on second-hand accounts. One of the accounts of what they ate, came from the Greek Philosopher, Strabo. If you’ve seen any of the Brad’s Labs videos on the Seven Wonders of the Ancient World, you may be quite familiar with Strabo.
Strabo, after encountering the Iberians, had noted the food choices from different regions, including the northern portion, which was resided by the Celts. Then, the southern regions, which was lived in by what the Greeks most commonly referred to as the Iberians. He had noted that “They also drank beer and used butter instead of olive oil”, however, we have evidence that they also used olive oil, which was prevalent in that region.
4 out of 5 stars
I loved this recipe. The lamb was such a great flavor and I honestly didn’t mind having this stew in a warmer evening. The flavors were amazing but I wish we would have added more vegetables to the mixture (more carrots, leeks, maybe turnips?). It would have pumped it up and made it even more savory. I also provided cooking recommendations in the recipe that would make it have even more of a “wow” factor.
4 out of 5 stars
This is one of those meals that you make on a cold winters days when the snow is coming down heavy or it is pouring rain out. It is a very satisfying meal and the flavours all mixed well together. The only complaint I have for it, it needed more vegetables. The carrots weren’t enough, or maybe there were just too few. Either way, it would have benefited from something starchy.