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
It is quite feasible to trace the history of recipes far back into ancient history, in truth as far back as early Egypt, and possibly even further than that. Interesting though that is, mostly, these early cook books were just basic hieroglyphic instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to historians are some tablets in ancient Sumerian which recount 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. As we move into Roman times around 25BC a roman called Apicius created a collection of documents which described recipes cooked by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient chefs made use of many aromatic flavors, including a few that will be familiar to modern cooks such as thyme, fennel and parsley. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from Arab countries, such as basil and rosemary. These new foods and tastes led to an eruption in manuscripts on cookery, the majority of which still exist in private libraries. During the following few centuries, the rich and powerful families of the West tried to offer the most extravagent meals, and as a consequence, cooks and their collection of recipes were greatly in demand. However, it was during the 19th century that cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing popular recipes of the day. By the advent of the 1900s, cookery books are starting to become popular mostly as a result of more people being able to read, more free time and having more money. The revolution that is television gave us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Olive Laced Baba Ganouj recipe.
