2 cup baba ganouj
1 cup black greek olives, pitted & - fine, ly chopped
1 tsp zahter*
1 olive oil
1 parsley, chopped
1 pita wedges
Directions
Put baba ganouj in a bowl & fold in chopped olives & zahter. Blend
thoroughly & adjust seasonings if necessary. Cover & refrigerate.
Before serving, drizzle with olive oil & garnish with parsley. Serve
with pita wedges. * Zahter is a Middle Eastern blend of marjoram,
thyme, sesame seeds & sumac seeds found in good Middle Eastern
grocery stores. Substitute if you want by using the following blend:
1 ts toasted sesame seeds, powdered marjoram, powdered thyme, freshly
grated lemon rind & some salt.
Servings: 3 cups
Olive Laced Baba Ganouj Recipe brought to you by Recipe Ideas
Categories: Fruit; Vegetable
The History of Recipes
Academics have found proof that recipes existed back into the far past, in fact as far into history as the ancient Egyptians, and possibly even further than that. In practice though, mostly, these old recipes were just primitive pictorial instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Closer to modern times, we have some interesting books dating from the 14th Century ; one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the spicy food that is familiar to us all today, but rather descriptions of the types of meals prepared by the cooks of the nobility of those days. In the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab cooking, such as parsley and basil. The introduction of these new culinary ideas led to an explosion in manuscripts on cooking, most of which are now in private cookery archives. For the decades that followed, the wealthy families of Wesstern Europe competed with each other to lay on the most extravagent banquests, and as a result the best chefs and their recipes were greatly in demand. However, it was during the 19th century that cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and recording recipes of the day. By the time we get to the 1900s, recipe publications are in high demand, as a result of increased literacy, people having increased free time and having more money. The arrival of television brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Olive Laced Baba Ganouj recipe.
