2 lb green bell peppers, grilled
1 & skinned
1 salt & pepper
4 tbsp italian parsley, chopped
4 each garlic cloves, chopped
2 tbsp lemon juice
4 tbsp olive oil
Directions
Wash & drain the peppers. Remove core & seeds. Dice. Place in a
mortar & pound with the pestle, but be careful not to end up with a
puree. Season & mix well. Chill When ready to serve, sprinkle with
the chopped parsley & garlic. Moisten with lemon juice & olive oil &
serve. Serve with Arab bread which you dip into the bowl.
Servings: 4 servings
Pounded Green Pepper Appetizers Recipe brought to you by Recipe Ideas
Categories: Appetizer; Vegetable
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into distant history, in truth as far back as early Egypt, and maybe even further. However, these, early records were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to food historians are some stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. As we move into The time of the romans 25BC a roman called Apicius created some scripts which described recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius also informs us how the cooks of his times were skilled in the use of many different herbs and spices, including some familiar names like basil, fennel and asafoetida. During the next few hundred years, the powerful and rich tried to offer the most extravagent meals, and because of this chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, verifying, and writing down recipes to help cooks of their time. By the time we get to the twentieth century, cookbooks are starting to become popular mostly as a result of higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Pounded Green Pepper Appetizers recipe.
