1 1/2 cup dried apricots soaked in
1/2 cup water for 1 hour.
1/2 cup dried garbanzo beans soaked
1 overnight in water
5 cup water
1 cup lentils
3 onions sliced
2 tbsp malt syrup or molasses
Directions
1. in a Large Pan, Bring Soaked Apricots and Their Water To a
Boil. add Soaked, Drained Garbanzo Beans and 1 C. Water. Bring To a
Boil and Cook for 30 Minutes.
2. add the Lentils, Onions and 4 C. Water To Pot. Bring To a Boil.
Lower Heat, Cover and Cook Ubout 2 Hours until Garbanzos Are Tneder.
add 2 t. Malt Syrup. Mix in Well. Serve Over Brown Rice.
Servings: 4 servings
Armenian Stew Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
It is quite possible to trace the history of written cooking instructions far back into distant history, in truth as far into history as the Egyptians, and maybe even further. Interesting though that maybe, these, early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to experts are a few tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius wrote a collection of documents which described recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the roman meals were split into starters, entrees and afters, something that is very familiar to us today. This early Roman chef recounts how the Roman chefs were skilled in the use of a wide range of herbs and spices, including a few you will know for example basil, mint and parsley. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the East, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices was responsible for an outbreak in manuscripts on cookery, some of which are now in academic collections. During the following few centuries, the powerful and wealthy tried to serve up the best banquets, and as a result chefs and their recipes became highly prized. Even so, it was during the 1800s the formal cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and writing down recipes common in their social group. Like it or not, the introduction of TV gave us celebrity TV chefs and 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 just like those on our web site. |
We hope you enjoy this Armenian Stew recipe.
