1 cup dried barley
1/2 cup dried green or red lentils
6 cup water
2 medium onions, diced
2 tbsp olive or sunflower oil
1 tbsp dried mint or parsley
1 tsp turmeric
1/2 tsp ground black pepper
Directions
1) Put everything into a pot and then bring to a gentle boil.
2) Simmer for 1 1/4 hours, stirring occasionally.
3) Serve with feta cheese and salad.
Variations: Fry the onions, in the oil, before putting them in the
pot. Add 1 cup of cooked chick peas or red kidney beans, a few
minutes before serving.
From: ab684@freenet.carleton.ca (Walter Brown). rfvc Digest V94
Issue #178 Aug. 26, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Ash-E Jow (Iranian Barley Soup) Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
We can read the history of meal recipes far back into distant history, in truth as far as early Egypt, and potentially, even further back. Interesting though that maybe, generally, these ancient recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered, according to experts are a few tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts detailing recipes enjoyed by the Romans. In his works, he tells us how the roman meals were split into appetizers, main course and desserts, a very modern way of dining. Aspicius tells us how the cooks of Roman times used a good variety of spices and herbs, including a few that will be familiar to modern cooks like bay, mint and asafoetida. Later, there are a couple of recipe books published in the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books are not about the indian curry that we all know today, but instead recipes for the types of meals on the tables of the upper classes of that period. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from the holy lands, including rosemary and coriander. The introduction of these new tastes created a torrent in recipe books, the majority of which are kept safe in private libraries. For the centuries that followed, the powerful families of the West competed to serve up the most extravagent banquests, and consequentially the best cooks and their recipe collections became highly prized. However, it was during the nineteenth century that cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, testing, and publishing recipes to help cooks of their time. By the time we get to the 20th century, recipe books are highly popular as a result of better eduction, more leisure time and disposable income. The introduction of the TV brought us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this Ash E Jow (Iranian Barley Soup) recipe.
