1 cup cheese, farmer
3 tbsp walnuts, chopped fine
1/4 cup yogurt, low-fat
1 tbsp dill, chopped fine
1 tbsp parsley, chopped fine
1 garlic clove, minced
1/8 tsp salt
1 lettuce, boston
1/4 cup walnuts, chopped coarsely
1 pita, toasted triangles
Directions
Process the farmer's cheese, finely chopped walnuts, and yogurt in
a food processor until smooth.
Transfer the cheese to a bowl and mix with herbs, garlic, and salt.
Shape into a ball, cover, and refrigerate for 4 hours.
Line a small serving platter with several lettuce leaves and
carefully transfer the cheese ball to the platter. Press the coarsely
chopped walnuts into the ball so they more or less cover it. Serve
with the toasted pita triangles.
Servings: 6 servings
Achot (Garlicky Farmer's Cheese With Walnuts) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese; Nut; Vegetable
The History of Recipes
Written recipes as an idea can be found back into ancient history, in truth as far as early Egypt, and maybe further still. Having said that, in the main part, these old cook books were just very simple pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to academics are some stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. During the time of the Romans a man called Apicius created some documents which described recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main course and desserts, something that is very familiar to us today. He also informs us how the chefs of Roman times made use of a good variety of spices and herbs, including a few that will be familiar to modern chefs for example basil, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy land, including parsley, basil and rosemary. The introduction of these new foods and spices caused a torrent in recipe books, some of which still exist in academic collections. Over the next few hundred years, the rich families of the West tried to lay on the most extravagent meals, and consequentially the best cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and publishing recipes common in their social group. When we get to the 20th century, cooking publications were increasing in popularity mostly as a result of better eduction, people having more leisure time and having more disposable income. |
We hope you enjoy this Achot (Garlicky Farmer's Cheese With Walnuts) recipe.
