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
We are able to read the history of written recipes far back into antiquity, at least as far back as the early Egyptians, and maybe further still. Interesting though that maybe, generally, these early cook books were just very simple pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to historians is a collection of tablets in ancient Sumerian which recount 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 anyone who tried it feel exhilarated. As we move into The time of the romans around 25BC a roman called Apicius wrote some scripts detailing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were split into appetizers, main meal and dessert, something we still use today. Aspicius also recounts how the ancient Romans used many different spices, including a few you will know like basil, fennel and dill. As we move on, we find two recipe books dating from the 14th Century - one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of food on the menus of the nobility of that period. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including coriander, parsley, and basil. These new spices and herbs created an eruption in recipe publications, most of which are now in academic collections. By the advent of the 20th century, cook books are highly popular due to better eduction, more leisure time and having more money. The revolution that is television gave us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like those on this web site. |
We hope you enjoy this Olive Laced Baba Ganouj recipe.
