1 no ingredients
Directions
Enjoy another version of chickpea soup. 1 Tablespoon olive oil 2
medium onions, chopped 4cloves garlic, crushed 4 Tciblespoons finely
(hopped coriander leaves 2 cups cooked chickpeas 2 cups tomato juice
6 cups water 1/4 cup white rice, rinsed 2 teaspoons salt 1 teaspoon
pepper I teaspoon alispi(e 1/8 teaspoon cayenne Heat oil in saucepan;
then saut6 onions and garlic over medium heat for 10 minutes. Add
remaining ingredients and bring to boil. Cover and cook over medium
heat for 25 minutes or until rice is cooked.
Servings: 8 dinner
Maa Hummus Recipe brought to you by Recipe Ideas
Categories: Greek; Hummus; Vegetable
The History of Recipes
We can trace the history of `recipes` way back into history, in truth as far into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, generally, these early records were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe in existence, according to historians is a series of stone 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 making drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius assembled some documents describing recipes prepared by the Romans. In his scrolls, Apicius recounts how the meals were separated into starters, main course and dessert, a style of dining still practiced today. Additionally, he recounts how the early Romans made use of a wide range of spices, including some that we all recognise like thyme, rue and dill. In the 15th century, the Crusaders brought back many foods and herbs from the holy land, including spices such as rosemary and coriander. These new culinary innovations was responsible for an increase in publications on food, many of which still exist in private libraries. Over the following few centuries, the powerful families of Europe competed with each other to offer the most extravagent meals, and consequentially chefs and their recipe collections increased in prestige. Nevertheless, it was during the 19th century that formal cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down recipes to help cooks of their time. The arrival of TV gave us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Maa Hummus recipe.
