From Eggs to Apples

From Eggs to Apples Episode II: Ancient Egypt

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The second episode of From Eggs to Apples, my food history video series, is now online! In this episode we investigate the beverages of Ancient Egypt, including the barley beer that was the dietary staple, and the surprising ancestor of modern horchata.

Egyptian Porridge Beer

1/2 cup red wheatberries
1 cup barley
3 cups water, plus more to cook barley
Pomegranate juice (optional)

Soak wheat berries in a bowl of water overnight. Drain and transfer to a glass jar or container. Cover the jar with a light cloth, such as cheesecloth, secured with a rubber band. Let stand at room temperature for 1-3 days, or until you see little tails sprouting from the grains. During this time, make sure the grains stay moist but not submerged in water. Once a day, shake the jar gently to help air circulation. Once your grains have sprouted, spread them on a baking sheet and roast at 300 degrees F for about 3 hours. When done, they should be completely dry and dark brown and give off a pleasant, nutty aroma. Grind the malted grains into coarse flour in a food processor or with mortar and pestle. Place barley in a pot and add water until just covered. Boil until barley is mushy (about 30 minutes), adding more water as needed to keep from burning. Let stand (unrefrigerated) until cooled but still warm (about 1 hour). Combine barley porridge with the ground-up wheat berries and another six cups of water. Cover and let sit at room temperature for 3 to 4 days. Strain (optional) and serve. Add pomegranate juice if desired.

Egyptian Horchata

1 cup tigernuts
4 cups water
¼ cup honey
¼ teaspoon each ground fennel seed and coriander seed

Soak the tigernuts in water until softened (at least 12 hours, or up to 24). Pour the water and tigernuts into a blender. Add honey and and blend into a smooth paste. Smooth the mixture with more water if necessary. Allow the paste to sit in the fridge for an hour to rest. Strain the mixture. Be sure to press all the moisture out of the solids before discarding. Mix in spices and serve.

From Eggs to Apples is hosted by Andrew Coletti (@passtheflamingo) and Fiorella Di Carlo, RN, CDC (@fiorellaeats). Special thanks to Kevin Schreck, Henry Liu, Walden Wang, Huỳnh Nguyễn Tường Băng, Ismail Butera, and Kamilo Kratc. In memory of Bill Mullen.

Join us next week for Episode 3: Ancient Greece!

From Eggs to Apples Episode 1: Mesopotamia

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Well, it finally happened. Episode 1 of From Eggs to Apples, my long-in-the-making food history video series, has been released! Co-hosted by Fiorella Di Carlo of Fiorella Eats, and featuring original music by Ismail Butera, as well as help from a whole bunch of different people who I met through all kinds of different means over the years.

In our first episode, we start with the Yale Babylonian Tablets, the first-ever written recipes, produced around 1600 BCE in ancient Mesopotamia. In this video, we’ll make two versions of a beef stew from the tablets: one from Mesopotamia’s north (Assyria) and one from the south (Babylonia).

Babylonian-Style Beef Stew:
½ lb beef (bottom round or chuck), cut into small cubes, 1 large turnip, peeled and cut into small cubes, 3 cloves garlic, minced, 1 tablespoon animal fat (pork or beef tallow) for pan, 1 ½ cups water, Salt
Boil water in a large pot and blanch the meat for a few minutes. Skim foam off the top, remove meat from the water, and discard water. Heat animal fat in a deep pan. Add garlic and sautee for a few minutes. Add turnip and beef and allow it to slightly brown while stirring. Add water, cover and let simmer for about 20 minutes on low heat. Add salt as desired. Serve with flatbread.

Assyrian-Style Beef Stew:
½ lb beef (bottom round or chuck), cut into small cubes, ½ lb small intestine (beef or pig), washed, drained and sliced into small rounds, 3 cloves garlic, minced, plus 1-2 more for serving, sliced thin, 1 tablespoon animal fat (pork or beef tallow) for pan, ½ cup lily bulbs, washed and separated (available at Asian markets), 1 ½ cups water 1 ½ cups animal blood (cow or pig, available at some Asian markets and butcher shops), 1 leek or green onion, sliced thin, salt
Boil water in a large pot and blanch the meat and intestine for a few minutes. Skim foam off the top, remove meat and intestine from the water, and discard water. Heat animal fat in a deep pan. Add garlic and saute for a few minutes. Add intestine and meat and allow it to slightly brown while stirring. Add lily bulbs and stir for a minute more. Add water, cover and let simmer for about 15 minutes on low heat. Add blood, stirring continually to prevent coagulation. Simmer for another 10 minutes, until the stew has thickened and the color is dark and chocolatey. Add salt as desired and top with finely sliced raw leek and garlic. Serve with flatbread.

From Eggs to Apples is hosted by Andrew Coletti (@passtheflamingo) and Fiorella Di Carlo, RN, CDC (@fiorellaeats). Special thanks to Kevin Schreck, Henry Liu, Walden Wang, Huỳnh Nguyễn Tường Băng, Ismail Butera, and Kamilo Kratc. In memory of Bill Mullen. Join us next week for Episode 2: Ancient Egypt!