Saturday, June 17, 2023

Babylon Decor - Inspiration Pictures

Here are some Babylon decor pictures people from various churches have let me share here.  You can click on any of these to view larger.


The Ishtar Gate backdrop below was printed and then mounted on a backing.   You can buy the files to print these yourself (needs a wide-format printer).

Ishtar Gate printed set
Picture of backdrop by ProphecyArt.com


The same church is doing Babylon again this year, but used the backdrop differently, putting the gate at the entrance of their sanctuary and some of the panels inside to create the palace.

Backdrop of blue printed mesopotamian panels and blue fabric draping to make a Babylonian set in a church sanctuary
A printed blue Ishtar Gate leading to the sanctuary (pictured last)

Printed backdrop by ProphecyArt.com





This next church made a white building with blue details...

Babylon set...gate, white with blue trim

Close up of door


Decorations on the side of the stair, including baskets and pottery

Here is the drawings for the plans for the stage above. 
 
Drawing of plans for set



Foyer/hallway entrance

Drawings/plans for foyer
(If this is your church and you want credit, please leave a comment and let me know.  I got permission from the person who shared on facebook to use this but I lost her info and don't know how this should have been credited). 

~~~

Three tiered Hanging Garden with bricks and blue patterned trim, plants, and a waterfall made of long blue tinsel
"Hanging Garden" photo by BabylonCynthia Heredia De Martínez 
from St.  Francis of Assisi in Frisco, TX

~~~


The following photos of the Babylon VBS at BLC in 2012. You can find more pictures from this VBS, including construction shots, here.   They were shared under Creative Commons Attribution 2.0 Generic (CC BY 2.0) by Flickr user "Boynton."



Ishtar's Gate in all blue, with puppet
Blue wall with faux wooden door
Blue wall with window and baskets

Babylon buildings

City set with buildings in Babylonian style, palm tree, and baskets



The Lion Den

Below is an amazing lion den created by Garden Ridge Church of Christ.   At the end is a video explaining how they did it.







 
 
 
 

Saturday, June 4, 2022

Foods of Ancient Israel

A family in Israel partakes in a meal.  Learn about the foods they ate, ancient recipes, and more.


On this page you will find a list of recipes, ingredients, and other info about food in ancient Israel.  

 

COMMON MEALS
Two daily meals were usually eaten.   Here are an example of common meals eaten:

Late Morning Meal:  Could include roaster grain, olives, figs or grapes, and bread with garlic, onions, or black radishes.   Water or wine were drunk.

Evening Meal:
A vegetable stew, served in a common pot, that family members would dip their bread into.   Sometimes small bowls would be used.   Occasionally fresh or dried fruit, or cheese, would be served alongside the soup.   Water, wine, or milk was drunk.


RECIPE IDEAS



Lentil Soup and Barley Flatbread
A common daily meal throughout Isreal.

Ashishim
This was a fried lentil cake...honey-dipped pancakes made from crushed red lentils and sesame seeds.


Pressed Dried Fruit
While I don't have a "recipe" for this, this seems easy to do, and pressing dried fruit into blocks or clusters might be something you could do with kids as an activity.

  • Raisins were pressed together into clusters and dried, which kept the interior raisins softer.
  • Dates were sun dried and pressed into blocks to dry more, then used throughout the year
Meaty Stew
Cuts of meat (see meat section) were boiled with garlic and leeks, and flavored with cumin and coriander (it was Babylonian dish thought to be used in Israel too).  Stewed meat was considered a dish worthy of serving to honored guests (Judges 6:19-20).   Here's some recipes I found that used only ingredients they had at the time.

Stewed Lamb with Cumin and Coriander


Babylonian Stewed Meat



INGREDIENTS
Here are some ingredients available in ancient Israel.  There may be more ingredients they had access through trade, or which I just haven't found through my sources.  I've tried to note which one I know were introduced later, or were only available through trade.

Meats
Storing meat was difficult, so larger animals were often saved for special occasions.  Goat and mutton was often eaten during celebrations, festivals, and sacrificial feasts.  Beef was regarded as a delicacy, and served at royal banquets.  Dried fish was also eaten by wealthy in inland cities, and fresh and dried fish were eaten by rich and poor living near the sea.  Chicken and pigeon were the principal poultry in Roman times (NT). 

Meat was often cooked in a stew, but also roasted over an open fire (always done for passover lamb).  Meat was preserved by smoking, dryng and salting.

Many meats were forbidden by the Torah, but the meats below were, to my knowledge, available and allowed.   I am not including meats such as pork, that while available, were not allowed to be eaten.

Goat
Lamb (mutton)
Fish (fresh and dried)

  • sea bream
  • grouper
  • meager
  • grey mullet 
  • Nile perch (imported dried)

Beef/veal (only eaten by wealthy)
Deer (red and fallow deer, wild game)
Gazelle (wild game)
Chicken (domesticated, became common around 2nd century BC)
Pigeon (wild and domesticated, but could only be raised in small numbers)
Geese (domesticated)
Turtledoves (domesticated and available wild April to Oct)
Partridges (wild)
Quail (wild)
Other wild game
Some types of locusts





Dairy
Until the domestication of the chicken (2nd century BC), eggs were considered a delicacy.  

Milk (goat and sheep's milk)
Butter
Cheese (mostly from goat and sheep's milk)
Eggs (from domesticated chicken, pigeon, turtledoves, ducks, geese, and also wild birds such as quail and partridge)

Grains/Flours
Bread was eaten with every meal.   Porridge was made from ground grain, water, salt, and butter, to which oil and fruits was sometimes added.   Click links for more about threshing grain, and bread making.  The cooking methods used produced flat loaves of bread that were broken, not cut.  Matza (unleavened bread) was eaten at Passover.  In Roman times (New Testament era), other cooking methods were introduced that allowed for thicker loaves.  The Mishna (Hallah 2:2) mentions one type of bread made with fruit juice substituted for water (which worked to leaven the bread and added sweetness).   Fennel and cumin were sometimes added to bread for flavoring, and bread was sometimes dipped in oil or vinegar.  Unripe grains were also eaten fresh, or roasted over a fire and eaten. 

Barley (two-row)

Wheat  (various types...see below)
 - Emmer - earliest native wheat domesticated in Canaan, time consuming to de-husk
 - Einkorn - another early cultivated wheat
 - Duram - a descendant of emmer that largely replaced it during the Iron age, as it was easier to remove the husks, though it was more difficult to grind (and had to be sifted to obtain fine flour).  Primarily used for porridge, though also used for bread.
 - Common Bread Wheat (Triticum aestivum), became popular for making bread after the Greek conquest (so, in New Testament era)

Carob (can be ground into flour)

Rice (introduced during Persian period sometime after 539 BCE, so was not used before the Isrealites were allowed to return to Jerusalem after exile in Babylon)

Lentil/Bean flour - Ezekiel 4:9 mentions a bread made with barley, lentils and bean (presumably ground into flour).


Fruits
Grapes, dates, and figs were the most commonly used fruits.

Apricots (fresh and dried)
Carob
Dates (from date palm,)
Figs (fresh and dried)
Grapes and Raisins
Mulberry (black mulberry)
Pomegranates
Apple or Quince (possibly...there's some disagreement about this)
Watermelon (sweet, but with yellow-orange flesh)



Vegetables/Legumes
Legumes (peas and beans) were the main source of protein in ancient isreal.  Legumes and other vegetables were usually eaten in stews, which often contained garlic, onion, and leek for flavor.   Legumes were also eaten roasted.

Broad Beans (fava beans)
Carob
Capers
Chickpeas
Chicory (leaf, one of the bitter herbs commonly eaten at Passover)
Cucumber
Dandelion Greens
Endive (one of the bitter herbs commonly eaten at Passover)
Fennugreek
Garden Rocket (leaves)
Garlic
Gourds (unsure of type, eaten raw or flavored with vinegar)
Leeks
Lentils
Lettuce, wild (chazeret)
Lettuce, head-lettuce (introduced by the Romans, available in NT times)
Mallow (Corchorus, young leaves eaten, or made into tea)
Onions
Olives
Peas
Radishes (black radish)
Saltbush/Orach (leaves)
Vetch, bitter


Seeds and Nuts


Carob
Mallow seeds (can be used as a flavoring, but not sure if it was)
Sesame Seeds
Almonds (eaten primarily by the wealthy)
Walnut (very common)
Pistacios (eaten primarily by the wealthy)

Herbs and Spices
Note, there were more herbs and spices used for medicinal purposes, or for perfumes or other uses, but I'm only including spices used for food here.

Anise (used to season meats, breads)
Bay Leaf (seasoned stews and stewed meat)
Chicory (dwarf)
Cinnamon (imported)
Coriander Leaves (flavoring in soups, stewed meat, pudding and wine)
Coriander Seeds (sprinkled on breads, rolls, and fish...possibly crushed first)
Cumin (regular and black, used to season unleavened bread)
Dill
Fennel
Fenugreek
Garlic
Ginger (imported)
Hyssop
Majoram
Mallow seeds (can be used as a flavoring, but not sure if it was)
Mint (grows wild in Palestine)
Mustard (black)
Pepper (imported)
Reichardia
Salt (sea salt from dead sea, and mined salt)
Saffron (imported)
Sesame
Thyme

Oils

Olive Oil
Sesame Oil
Radish seed oil

Sweeteners
Date Syrup (also called date honey)
Carob
Grape Honey (syrup left after grape juice is boiled)
Honey


Other
Vinegar
Wine
Mushrooms (including Boletus edulis )



Sources
Wikipedia:   Ancient Israelite Cuisine
https://en.wikipedia.org/wiki/Ancient_Israelite_cuisine

Cattle in the Ancient World
http://womeninthebible.net/bible_daily_life/cattle_ancient_world/

Food in the Bible
https://womeninthebible.net/bible-extras/food/

History of Cucumbers
http://www.vegetablefacts.net/vegetable-history/history-of-cucumbers/

History of Watermelon
https://ipm.missouri.edu/MEG/2020/7/watermelon-DT/

The 5,000-Year Secret History of the Watermelon
https://www.nationalgeographic.com/history/article/150821-watermelon-fruit-history-agriculture

Friday, April 2, 2021

Cuneiform Craft


 

Cuneiform was one of the earliest types of writing.   It started in Mesopotamia, and was used by various cultures including the Assyrians and Babylonians and early Persians.  

Writing your name or a message in cuneiform can be a fun way for kids to explore ancient Mesopotamian history.   But to write cuneiform you need a certain type of stick with an edge to it.  



We made our own cuneiform styluses by cutting a stick so it has a flat end,  and then carving the end in the shape of a triangle.   It's really quite easy...if you can use a knife to whittle off the bark of a stick you can do this.  

But if you don't feel like carving, there's another option.   Chop sticks (the wooden kind they give you at Chinese restaurants) already come with a flat edge.   The end of the chopstick is in the shape of a square,  not in the shape of a triangle, but it will still work for many of the cuneiform alphabets as it still gives you that wedge shape.   The only shape you can't do is a straight down triangle stamp, which not all cuneiform alphabets use. 

Next, you flatten out a piece of play dough or air dry clay (which can be bought at Hobby Lobby, Micheal's, and various other hobby stores).   If using clay I suggest doing this on a surface like a plastic place mat...or a paper plate, plastic wrap or another disposable surface, as clay tends to stick to things and be hard to clean.  

Then, using one of the alphabets linked below (under the video) use the method shown in the video to make your cuneiform.  Notice how he uses the edge to make wedge shaped impressions. You don't need to "trace" out triangles, but use the natural shape of the stylus to make those for you.



Now, we did our cuneiform with real air dry clay (easy, and you get that feel of real clay,  but it's fragile after it dries).  I've heard of people using salt dough or play dough too, but my favorite method I've seen (but not yet tried) is cuneiform gingerbread cookies!

Here are some cuneiform alphabets you can try, in order of simplicity.   Note though, that most (maybe all) of these were actually syllabaries (where one symbol stood for a whole syllable, not just a single sound like in the English alphabet).  So when you see an "alphabet" this is an approximation  (and you probably want that because teaching kids about syllabaries...maybe is a little bit more complex than we want to get). 

   Then just let your creation air dry, for for more sturdiness, bake it. 
 

We made some other clay creations after playing with cuneiform - my son made the vase and I mad the crocodile.  (I was pretty proud of that crock...used the triangle end of stylus like a stamp to make the scales on his back)

Monday, January 13, 2020

Wilderness VBS: Sinai Desert Snacks



Since it wasn't included in the program, I tried to make a "Isrealite Camp" snack rotation for Wilderness VBS that would reflect the things they actually had in the Sinai wilderness (or had brought with them from Egypt).   After the Egyptian foods ran out, that would have been things God miraculously provided (manna, quail), along with sparse plants available seasonally in the Sinai (in amounts that wouldn't have been large enough to feed the whole population without God's provision), and meat and dairy from their herds.

This is not the type of snack to "tide kids over" but a "taste and experience" type of snack, to help them bring meaning and understanding and context to the Bible story.   Its important not to just serve these foods, but to talk about why they are eating these foods.   Many of the foods stretch kids "comfort zone" for taste, so you may want to provide another snack kids are more likely to eat outside of the marketplace if you are worried about kids getting hungry.

Thanks to Go Tell It On the Mountain, Wandering Through the Wadis, and Bedouin History Desert Saffari for most of the information I found about edible plants in the Sinai, as well as some Bedouin recipes which are possibly the closest things we have to an idea of what the Isrealites would have eaten in the dessert (other than manna), though they do come from another cultural tradition. 



DAY 1:  Crossing the Red Sea
Exodus 12
"So the people took their dough before the yeast was added, and carried it on their shoulders in kneading troughs wrapped in clothing...With the dough the Israelites had brought from Egypt, they baked loaves of unleavened bread. The dough was without yeast because they had been driven out of Egypt and did not have time to prepare food for themselves."
Exodus 12:34 and 12:39

On the first night the Isrealites have just crossed the red sea with their unleavened bread on their shoulders.  They would have baked it by now.  They also may have brought other food, some of the produce of Egypt which they would later complain about missing (Numbers 11: 5-6):  cucumbers, melons, leeks, onions and garlic and fish (fishsticks could work).   Grapes, figs, raisins, were other items they might have brought with them.    A full list of food Egyptians ate can be found here.  

Yogurt mixed with honey could also be served.   Goats milk is something else the Isrealites would certainly have had, as they brought their flocks with them.  Tiger nut sweets seem like a portable food they could have brought with them (see earlier link to Egyptian food).   

There is a red berry that grows in the Sinai near the ocean called Salt Tree Fruit.   They make a drink from it sort of like a flavored water, so you could have cool-aid or a flavored water for a drink that first day that was "discovered" by the snack tent volunteer.   They could also "discover" that some of the plants (listed toward the bottom of this page) make a good hot drink (I would start with one and "discover" a few other teas during the week).  There's a list at the bottom with these herbal teas.

If you start your week with some sort of special event/celebration that includes food, I found a very unique Bedoin meal that uses some things that Egyptian had (though granted watermelon in ancient Egypt was a very different fruit).  Melon Feta  uses watermelon charred in an open camp-fire, combined with various other ingredients.   It's NOT a dessert.   I'm very intrigued by it, and it would be something fun to try making as a group. 


DAY 2: Manna and Quail
Exodus 16
"That evening quail came and covered the camp, and in the morning there was a layer of dew around the camp.  When the dew was gone, thin flakes like frost on the ground appeared on the desert floor.... 
When the Israelites saw it, they said to each other, 'What is it?' For they did not know what it was. Moses said to them, 'It is the bread the Lord has given you to eat.'   The people of Israel called the bread manna. It was white like coriander seed and tasted like wafers made with honey. ... The Israelites ate manna forty years, until they came to a land that was settled."
Exodus 16:13-15, 35-

Have the bowls in the snack tent practically empty the 2nd day, as the Isrealites battle hunger.  There should be no fresh food and just maybe a scant handful of raisins or nuts (though be careful with allergies), maybe a couple tiny shrivled onions,  or a little tea you could say was made from plants that have now dried out (but no milk or honey for it, as any herds that hadn't been eaten would be near starving and not able to make milk).   The snack tent host could complain about lack of food the first rotation, and praise God for the manna when it comes during the second rotation (or has come during Moses tent).

Whatever you use for manna, it would reinforce that God is still providing to include it as an option with other items in the snack tent the rest of the week.

Here are some suggestions for things to use:

QUAIL IDEAS:    Chicken, peeps, chicken nuggets, bread shaped like birds (see below), cookies shaped like quail, or actual quail if not cost prohibitive...maybe to let the kids taste in small sample size quantities.
Bread Bird 1
Bread Bird 2

MANNA IDEAS:  Frosted flakes, rice crispies (or rice crispy treats), popcorn (or popcorn balls), nilla wafers, coconut, frosted donut holes, sun chips, any strange chips or crackers or...
Manna Recipe with Oyster Crackers:
Coconut Balls
White Energy Balls:

Puppy Chow/Muddy Buddies - Various
Nutella Puppy Chow
Skinny Puppy Chow






DAY 3:  Defeating the Amalekites
Exodus 17
"The Amalekites came and attacked the Israelites at Rephidim. Moses said to Joshua, “Choose some of our men and go out to fight the Amalekites. Tomorrow I will stand on top of the hill with the staff of God in my hands.”

 So Joshua fought the Amalekites as Moses had ordered, and Moses, Aaron and Hur went to the top of the hill.  As long as Moses held up his hands, the Israelites were winning, but whenever he lowered his hands, the Amalekites were winning.  When Moses’ hands grew tired, they took a stone and put it under him and he sat on it. Aaron and Hur held his hands up—one on one side, one on the other—so that his hands remained steady till sunset.  So Joshua overcame the Amalekite army with the sword."
Exodus 17: 8-13


Though the Bible doesn't specifically mention them taking any spoils when the Isrealites defeated the Amalikites, we know they took spoils in other cases, and it's likely they may have here too.  This could be an excuse to have something other than manna.  A trail mix of some sort might work, since if they got this from the Amalekites camp it's not out of the question that they would have found easy to carry food like dried fruit and nuts.   You could use dried cranberries in the mix and say that they were Zahroor  Berries (a sinai fruit that tastes good dried).  If you use any seeds you can say they are Desert Melon seeds (a melon that is inedible except for the seeds, which Senai Bedouins grind into a flour, so flatbread could be re-introduced as well).  Be careful of seed and nut allergies.

There are a few other things that grow in the Sinai dessert (though not all year round), some of which you can actually find in US stores, and others you you can approximate. I've included a list  at the bottom of this page and these can be incorporated during the rest of the week.   Granted, none of these would be in large enough supply enough to feed the whole Isrealite camp but might be fun to have kids taste all the same.

Dairy products like goats milk and yogurt might be able to be reintroduced now and served throughout the rest of the week.   We know that they had flocks and herds by Day 4 because God told Moses  that "not even the flocks and herds may graze in front of the mountain"  when Moses went up to mount Sinai (Exodus 34:3).  It could either be that some of the original animals they took with them out of Egypt survived the period without much food (in which case, they might not be using meat yet from these herd, but might use dairy).   Or they could have taken animals from the Amalekites.    Another possibility is that  Jethro (Moses Midianite father in law) had provided animals to the Isrealites from his own herds when he came and visited them in the wilderness (Exodus 18...which would have been slightly after this).  Even if you wait till Day 4,  dairy products could also be served throughout the rest of the week.

You can find an interesting article about how butter, yogurt, and cheese is made in the desert here.    It's worth looking at just for the pictures.    In your or right outside your food tent, you can use three sticks to make a tripod like is pictured there, and then put yogurt and some salt into cheesecloth and hang it from the tripod over a bowl to make Labneh, a type of cream cheese.

 

 
DAY 4:  Remembering the Passover

Exodus 12/Numbers 9

"Thus the Lord spoke to Moses in the wilderness of Sinai... saying, “Now, let the sons of Israel observe the Passover at its appointed time."Numbers 9:1

"
It is a night to be observed for the Lord for having brought them out from the land of Egypt; this night is for the Lord, to be observed by all the sons of Israel throughout their generations."
Exodus 12:42

On Passover they were instructed to eat unleavened bread and lamb, with bitter herbs...so this would be something to consider for snack this day.  With the unleavened bread you could have the kids eat just small bites of real lamb to cut on cost, or have some sort of lamb shaped snack.  Sinai Bedouins make a bread using ground seeds of the desert melon (inedible except seeds) so this is not unfeasonable that they would have had a little flatbread still.    As for bitter herbs--they would have had various bitter herbs in the desert (many of which we don't have access to).   Traditional bitter herbs served at passover are  lettuce, chicory, horseradish, dandelion greens, which are described as growing in the Sinai Peninsula or in Egypt, but the site doesn't specify which, and my other sources don't include these as wild plants of the sinai desert.     They did have a type of mint, something similar in taste to lemon balm, both of which would be a safe, bitter plant for the kids to try.  Parsley grew in Egypt and is also a traditional "bitter herb" alternative  which would be cheep and easy,  and a little easier for kids to swallow (while still somewhat bitter, I actually liked it as a child).   But in this case, kids liking it isn't the point.   The bitter herbs are meant to the bitterness of slavery, so it's not meant to be pleasant. 


DAY 5:  10 Commandments
Exodus 19-20


I think it would be good to bring back manna and quail again, to show how God was still  providing for the Israelites.    Labneh, other cheeses, goats milk and yogurt could be served too, since they still had their herds.  Any of the Recipes below under the "Sinai Edibles" listed below would work too, and any of the teas listed under the herbs. 




SINAI DESERT EDIBLES

Below is a list of edible plants that grow in the Sinai Desert.   Note that all of the plants below would not have been available year round, many growing only in the spring, and few in abundant supply even then.  So having these doesn't mean that the Isrealites wouldn't have been starving at some point (especially since, even when these were available, they might not have initially known what could be eaten or how to find them, though Moses would have known more from his previous time in the wilderness with the Midianites).  Some of these are wild plants growing in the US, so if you have a safe place on your church property that these "weeds" grow, and you don't use pesticides and it's not near a road, you could take kids around to "find" these. 


Vegetables

  • Wild Onions - probably smaller and less plentiful than what they had in Egypt.   Could use any small onion or shallot.

  • Capers - Capers grow in the Senai on cliffs and rocky wall.  You can find pickled capers in most grocery stores....something a little adventurous for the kids to try.  I thought capers were a seed but they are actually a flower bud.   The fruits and leaves can also be pickled (I have not seen these in stores, but you can find pickled Caperberries online). (Pictures of Bush/Fruit/More about How they Are Used)

  • Hambizan - An edible tuber which tastes and looks like carrot, only it's white.  I know you can grow white carrots and I've seen them sometimes in grocery stores and farmers markets, but they can be hard to find--if you did find this you could call the white carrots Hambizan and serve with the yogurt dip mentioned in the recipes at the bottom.

  • Jahag/Wild Mustard -  A plant with edible, juicy, peppery leaves.   It grows on the desert plains right after seasonal rains.  You can buy mustard greens in most stores, which are similar in flavor.

  • Dandelion (?) - One source I found said that dandelion may have been on of the bitter herbs eaten in the dessert, though it was not listed as a native Sinai plant.  Still, it would probably be closer to wild herbs that might have been used for lettuce than some other things.  All the parts of a dandelion can be eaten.  I've personally boiled dandelion buds which taste similar asparagus, and had dandelion leaves and flower petals in salad (which are peppery).  Again, avoid collecting where it may have been sprayed for pesticides.  While there are dandelion look-alikes, they tend to also be edible so it's less of a risky plant to collect. 

  • Purslane - a common edible weed which grows in the United States too. Can be gathered, but stay away from roadsides (because of contamination from cars) and any lawns that might be treated with pesticides/herbicides.  There are look alikes that are not edible though, so make sure you only use this if someone familiar with it collects it and tries it first.  (Break the stem...if there's white sap it's spurge, not purslane.  Don't eat it!)

  • Tummayr/Storksbill - While this can be found in the US, I do not suggest trying to gather and use this because it is easily confused with POISON HEMLOCK.   But in the Sinai, where I don't believe Hemlock grew, this was one of the plants they could have eaten.   There are several types that grow in the Sinai, and one type has a potato-like edible tuber that is sweet and crunchy.

  • ALSO SEE HERBS  - Also see the herb section below as several of these can be included in salads and such. 

 

Fruits
  • Hamaat (Wild Fig) - Yeah, something we can get at the store! (OK, not the spacific Senai variety, but figs in general, which is close enough).   These are a rare plant in the desert.

  • Dates - From the date palm.   Another rare plant sometimes found in the Sinai.  

  • Zahroor  Berries (Hawthorn) - a type of Hawthorn with edible berries.   You can find edible dried hawthorn berries online (not all hawthorn berries are edible though, so don't just get some from someone's hawthorn shrub, and be careful with buying them that you get ones that are meant for eating, not just medicinal use).

  • Nabug - A red cherry sized fruit that grows in springtime off a tree from the mountain wadis (valleys or dry riverbeds).  Can be eaten fresh but the hard, dry fruit that’s fallen to the ground is tastier (so you might be able to substitute dried cranberries or cherries and just cal them "Nabug"

  • Salt Tree Fruit - This is one of those "fruits you won't be able to find but might be able to use something to substitute."   It's a wild edible fruit that grows in the Sinai along the ocean.   About the size of a cranberry, but less round, it is bright red and eaten fresh.   It's also is mashed, strained, and mixed with sugar and water, used more like a flavoring for water than a thick juice.   You might make some flavored water as a drink and say that it is "Salt Tree Juice."  (Flavor with honey for a more realistic "ancient" sweetener). 

  • Desert Thumb - A rare, really strange-looking parasitic plant that has a small, black-coated, nut-like white, juicy fruit with a flavor and texture similar to apples.

 


Herbs for Teas and Seasonings
NOTES ON HERBAL TEAS:   In the middle east  and among the Bedouins tea is popular, and usually served with milk or cream.  Teas can be flavored with honey and cream or milk as those are things that could be gathered in the desert or are products of the animals they herded (when the herds weren't starving...ie, day 2.   On day 2 you could still provide the tea but just have it plain, without honey or cream.).   I like the idea of introducing some of these teas one day and have them talk about how they discovered that they can use them ("I've found several wild herbs that make good tea...would you like to try some?).  
 

  • Habag (Horsemint) - You could substitute any type of mint to make a mint tea or to use as a flavoring.  But wild horsemint grows throughout the US, is edible as a tea or in small quantities as a fresh herb, and might be closer in flavorThough, looking at the picture of Habag here I think it looks more similar to regular mint than horsemint.   (Hanging a bunch of either in your "snack tent"  would make a nice smell and add to the decor)

  • Stagshorn Lavender -  The leaves are tasty and can be used in salad (not sure how English lavender that people might have in their gardens in the US compares, but you could certainly include some hanging just for the smell, and use dried lavender flowers as an herb or tea or in crafts, as it seems likely they could have been used the same way and the smell and taste should be similar.)   To learn more about Stagshorn Lavender in the Sinai read this article, and you can learn about culinary uses of various forms of lavender here.

  • Rubayaan (Wild Chamomile) - Just like regular camomile this is used in tea (so grab some camomile tea bags), and it looks really similar to European camomile, so if someone from your church has some growing at home, it would be fun to hang some to dry in your snack tent. 

  • Bardagoosh (Sage) – This is the same plant we use for sage in English.
     
  • Shamaar (Fennel) - Found mostly in rocky mountain areas.

  • Homath - This is a plant with pink flowers in the spring, and edible green leaves with a lemony flavor (could substitute lemon balm or lemon basil).

  • Salt and Other Seasonings -  The mountains of the Sinai contained salt, so them getting salt in the desert is reasonable.  Any dried seasoning they had in Egypt it's feasibile they would still have since spices can last for years and don't take much time to carry. 

  • Honey - While scarce, can be found in the Sinai desert. 

Meat and Dairy
Since they brought their "flocks and herds" into the desert, these would have provided meat, dairy products, and also wool to make clothing and repair their tents.    These would have probably been mostly sheep and goats.   And of course there was the quail which God sent along with the manna.   A few other edible wild animals can be found in the desert, but not in large enough numbers to feed a large amount of people.  



RECIPE/ DISH SUGGESTIONS
Using just things they had available...

Labneh 
A very easy to make cheese similar to cream cheese (in fact, if you were short on time, you could use cream cheese...BUT, it does look different when you make it yourself.   And, showing the kids how to make this, and/or hanging some up in cheese cloth draining on a tripod of sticks over a bowl, would bring something very special to your food tent. 

Labneh can be rolled in seasoning to make little colorful tasty cheese balls (scroll all the way down on that site link and you'll see those on the bottom).   Kids can roll them themselves.  In the wilderness, as mentioned, they had something similar mint, lemon balm, fennel, and wild onions that could be used for this, and it's feasible that they had brought cumin, dill, garlic, and fenugreek in Egypt (dry herbs are easy to carry and last a long time).


Quail or Lamb
Seasoned with sage, mint, salt, honey and or Egyptian spices, fried in butter (which they would have had in some form), or grilled.    Not really a recipe, but you can search for recipes and just leave out ingredients they wouldn't have had.

Yogurt 
Sweeten yogurt with honey, and flavor with mint or lemon balm (or Egyptian spices).


Yogurt Dip
Have kids try mixing various of the spices which would have been available in  yogurt to make a dip for peta chips, flatbread, or carrots.

Butter
Kids can make their own butter in plastic baggies, and even season it with desert herbs.   This takes 15 minutes of shaking, which isn't a particularly interesting activity though.   However, if you do it while doing something else (like listening to a story, or going on a hike, it can work (did this once for girl scouts).   You could also play some sort of a passing game (where you pass and shake the butter to a fun song) could work also.



See Pictures of Desert Plants and Food
Wild Foods Page 1
Wild Sinai Foods Page 2


Monday, June 3, 2019

Foods of Ancient Athens




Below is some information about foods in ancient Athens (some of it is just general to all of Greece, but I tried to focus on Athens specifically when I could).  Recipes and sources are at the end.

Before I get into the foods themselves, I'd like to talk about the hospitality culture in Ancient Greece.  The idea was called Xenia, and was summarized by these two principals.

1. The respect from hosts to guests. Hosts must be hospitable to guests and provide them with a bath, food, drink, gifts, and safe escort to their next destination. It is considered rude to ask guests questions, or even to ask who they are, before they have finished the meal provided to them. 

2. The respect from guests to hosts. Guests must be courteous to their hosts and not be a threat or burden. Guests are expected to provide stories and news from the outside world. Most importantly, guests are expected to reciprocate if their hosts ever call upon them in their homes.

 (Xenia (Greece), Wikipedia, Accessed Sept 10, 2024...and the source of this passage was cited as...Reece, Steve. 1993. The Stranger's Welcome: Oral Theory and the Aesthetics of the Homeric Hospitality Scene. Ann Arbor: University of Michigan Press.) 

While they had all of the food listed below (save a few of the more modern ingredients in some of the recipes), grapes, olives, and grains are what is know as "The Mediterranean Triad" as it makes the backbone of the diet of Ancient Greece and Rome.  So, you'll want to highlight these foods in the samples and dishes you share when exploring Ancient greek food with kids.



BREAD and GRAINS
Wheat didn't grow well in Greece, but Barley did (the Romans even called the Greeks "Barley Eaters."). But Athens imported wheat from other countries, and became known for its white wheat bread.    Its commercial bakeries ran all night.   The poor still ate millet and emmer bread (and whole grain barley porridge and maza) which was looked down on by the upper class.  Socrates called whole grain bread "pig food."   Spelt was also available in Greece, and in greek myth was a gift from the Demeter, the goddess of agriculture and the harvest.   Many of these grains were also used in various porridges, drinks, and in other recipes.  Like meats below, small samples of breads and grains were often sacrificed to the gods, especially to Demeter and her daughter Persephone.

In the summer, the drought season in Greece, farmers would burry grain in underground granaries and  large vases called pithos, and unearthed in the fall when planting begun.  

(Note, the imported wheat was Triticum aestivum...commonly known as "Bread Wheat" and used all over the world today.)



MEAT
In Athens, you couldn't eat most domesticated meat (cows, pigs, sheep, goats) unless the animal was sacrificed to the gods.     During festivals cows and pigs were sacrificed and the meat was cooked and handed out to the public.   For banquets the wealthy would also sacrifice a large animal.   A piglet was attainable for the middle class (it cost about 3 days wage of a public servant).  

Wild caught foods such as fish, rabbit, wild foul like duck and pheasant and smaller domestic animals like geese, quails, chicken, however didn't have to be sacrificed to the Gods before they were eaten.

Fish was the most common meat.  Tuna, sea bass, grey and red mullet, grouper, and eel were esteemed and expensive.  Carp, catfish and pike were common, and parrotfish was one of the cheaper fish.  Small fish like anchovies were cheep but not as desirable.   Dried fish of various sorts were common. (And it was a meat Christians could eat without worrying whether it had been sacrificed).  They also had shellfish like oysters and scallops and ate things like squid and octopus as well.

Meat was prepared in various ways.   Sausage (usually from pigs)  was common for both rich and poor.  Ground meat such as meatballs were also used.  Larger pieces of meat were often roasted, though whole legs, or hams, were rubbed with salt and smoked by hanging high over a fire.   Meat was also pickled with herbs in wind vinegar.  (Dawson pg 10)







DAIRY
Eggs from geese, chickens and quail
   (cooked soft or hard boiled, and used as ingredients)
Cheeses 
- feta cheese (may have even been mentioned in Homer's Odyssey)
- something like cottage cheese
- yogurt (also used as skincare)
- various other cheeses

Milk was not usually not drunk except as a medicine, but it was made into cheese.  Butter was considered "barbaric."

Even in the cities, most households kept hens, so they would have fresh eggs to eat. 
(Dawson pg 19)



VEGETABLES AND LEGUMES
(vegetables were eaten fresh and sometimes dried)

A greek myth tells that Athena and Poseiden, god of the sea, each wanted to make the region of Attica their own, and so they had a competition as to who could provide the best gift.  Athena's gift of the Olive tree was considered the better gift, and she became the city's patron goddess.

Olive oil was not only important to the Greeks for food, but also for fuel in oil lamps, and bathing and skincare.  It was also used for anointing during rituals and special occasions.


Artichokes
Asparagus*
Olives*
Lettuce
Cabbage
Cucumber
Celery
Onions
Leeks
Garden Peas
Lentils (lentil soup was a commoners typical dish)
Black Beans
Broad Beans
Fava Beans
Chickpeas
Lupin Bean


*Hippocrates used this as a diuretic
*Olives were eaten as a fruit only after being conserved in brine or vinegar (and the process of brining took months)

FRUITS
Grapes (and raisens)
Dates
Figs
Pomegranate
Plum
Apples
Pears
Quince
Muskmelon/Cantaloupe (Cucumis melo, introduced in 3rd Century BC)
Watermelon (yellow rind by the 1st century, not yet red until early middle ages)

NUTS/SEEDS
Beechnuts
Chestnuts
Walnuts
Almonds
Sesame
Flax

(Acorns were often consumed by the poor.  WARNING:  Only edible if processed so that tannin is removed)



SPICES
I've noted common uses for spices, and which spices I know were imported (but others listed might be as well).   Imported spices would be more expensive than things that grew in Greece.  Some longer notes are also included below where you see asterics *).

Anise
Cardamom***
Caraway Seed
Cassia (imported)
Celery Seed
Cinnamon (imported)****
Coriander (condiment in food and wine)
Cumin
Dill
Fennel (imported, used in vinegar sauces)
Garlic (widely used)
Ginger (imported)**
Lavender
Marjoram
Mint (flavoring for meat sauces)**
Mustard
Oregano**
Parsley
Pepper, black and white (imported)****
Poppy Seeds (imported, used on breads)
Rue
Saffron
Salt
Thyme**

The works of Hippocrates (459–370 BC) contain 300 medicinal plants classified by physiological action: Wormwood and common centaury (Centaurium umbellatum Gilib) were applied against fever; garlic against intestine parasites; opium, henbane, deadly nightshade, and mandrake were used as narcotics; fragrant hellebore and haselwort as emetics; sea onion, celery, parsley, asparagus, and garlic as diuretics; oak and pomegranate as adstringents.[,]
****Ancient Greeks wore crowns of parsley and marjoram to prevent drunkenness while feasting.


*Many herbs, including those used for cooking, were also considered to have medicinal uses.   

Garlic - intestinal parasites, diuretic (Hippocrates)
Celery - diuretic (Hippocrates)
Marjorum -  crowns of parsley and marjoram were warn at feasts to prevent drunkenness
Parsley - diuretic (Hippocrates), crowns of parsley and marjoram were warn at feasts to prevent drunkenness




**Residue of DNA of these were discovered in amphora in sunken ancient Greek trading ships.   I don't know if the items were being imported or exported.  But still, if they were being traded they probably would have been available in Athens, a major trade destination.


***The ancient Romans and Greeks used Cardamon in their perfumes.


****Peppercorn and cinnamon was imported from India.   Pepper was common enough that ordinary people could use it, at least in small quantities (though Pliny complained about the price, and noted that white pepper cost twice as much as black). 







DRINKS
Wine & Grape Juice
Water (usually with a little wine mixed in, to kill germs)
Barley Tea


OILS/SAUCES/OTHER
Vinegar
Olive Oil
Honey (also used in skincare)




RECIPES

Chrysocolla (Flaxseed candy)

Honey Fritters

Pasteli (Sesame Honey Candy)

Honey Cheesecake
This has a lot of extra info about Ancient Greek deserts as well.


Petimizi/grape molasses
You can also sometimes find this in Greek or mediteranian markets.  Several recipes below use this this.  Moustokoulora, Mustalervria, and the Grilled Quail.  You could also try it on the Tagenites (greek pancakes).

Moustokouloura (Grape molasses cookies)
This recipe is time consuming but supposedly easy to make (less time consuming if you have a really good Greek market where you can buy the petimizi/grape molasses in stead of making it yourself).    The recipe uses alcohol but it bakes out (and I've read you can use grape juice in stead).   It does use one spice they definitely wouldn't have used (Allspice), but I've found other versions of this recipe without it, so you could omit that for a more authentic ancient Greek version.   Cloves (which which were in every Moustokouloura recipe I found)   reached the Roman world by the 1st Century AD, so they could have been a new delicacy.   Find more history of these here.

Grape Must Pudding - Mustalevria

Tagenites/Attanitai  (Pancakes With Honey)
Usually a breakfast food, just like today.   Site has history.

3 Easy Ancient Greek Recipes - Pancakes, Lentil Soup, and Nut Cake
 
Maza (Barley Bread Balls)
Served with olives, cheese, and eggs.
(Dawson pg 6)

Ptisane (Barley Tea with Mint)

Kodratoi (Sectioned Bread Loaves)

Koulouria/Kollyra (Bagel Shaped Bread Rolls With Sesame)
A bread that was around since ancient times, but is still popular in modern day Greece.  The traditional greek Easter bread known as cuddura is believed to be etymologically linked to kollyra.

Greek Mushroom Bread 
It's named after shape...and contains no mushrooms.

Greek Style Country Bread 

Ancient Greek Trieme (Ship) Shaped Bread (CONTENT WARNING)
The article this recipe is in talks about some innuendo related to how the Greeks wrote about this particular loaf of bread.  But while I don't suggest having your kids read along with you on this, I highly doubt that kids will see anything in the bread itself except a Grecian ship, especially if you show it with a picture or model of one.  So, I wanted to share this in spite of the content warning.  You can always skip down to the end for the recipe, and skip the description of the dicey history.


Barley Porridge
Barley porridge was a common meal in greece.  This recipe mentions vikings, not the Greeks, but porridge was pretty similar wherever it was made.    For a more authentic Greek porridge, use honey, not sugar.

Ancient Greek Lentil Soup


9 Greek and Roman Recipes
Greek recipes included:

  • Athenian Cabbage
  • Garlic Cheese
  • Olive Relish
  • Honey Glazed Prawns


Skewered Meat
- Meat was often cooked on skewers, over a fire, like shish kabobs.  Might be glazed with Petimizi/grape molasses or served with Garum.

Grilled Quail (or chicken) Glazed with Grape Syrup (Petimizi)
Could be used on chicken but cooking times might need to be changed.  I don't know for certain this was an ancient recipe, but I do know that it includes ancient ingredients including Petimizi/grape molasses (which can sometimes be found in Greek markets).

Ancient Greek Fish Recipe
Scroll to the bottom for the recipe.

Home-made Garum (Roman Fish Sauce)
While it was a "roman sauce" it was actually derived from an earlier Greek sauce, and was popular in Greece more than Rome.  Garum was "used as condiments for literally everything: from meat and fish to vegetables, salads, desserts, bread, and wine dipping."    This is a modern version that feasible to make at home...if you're brave enough to try it. 

Cheesy Mackerel with Roasted Barley Flour Dough

SOURCES
I've cited books in the text as I wanted to share page numbers and this was info added later.   I am sorry I didn't directly cite the online sources in the text above. I can't remember now which info came from which source below, unfortunately.  In addition to this list there are some other sources linked directly in the text above.

Food In Ancient Greece
What Did the Ancient Greeks Eat
Ancient Meals and Eating Habits Part I: Greeks
Ancient Greek Food
Ancient Greek Cuisine (Wikipedia)
The History of Greek Bread 
History of Mushrooms
Lemon Trees in Greece
Chickens and Religion
Spices the Flavored Greek Cooking
Foods and Feasts in Ancient Greece by Imogen Dawson, Published 1995, Zoe Books, England (affiliate link to amazon)
History of Spices:  McCormic Spice Institute
Historical Review of Medicinal Plant Usage
Muskmellons Originated in Persia
The History of Cucumbers
The History of Artichokes
The History of the Watermelon
History of Cucumbers
Tavola Mediterranea - Last checked posts for greek recipes Sept 2024
Silk Road Gourmet - Last checked posts for greek recipes Sept 2024



Shared on Little's Learning Link-up


Wednesday, January 23, 2019

Mesopotamian Foods



Below list of foods found in ancient Mesopotamia.     Most of my information for this list comes from The Food Timeline's section on Mesopotamia and The Silk Road Gourmet, a blog about ancient and historical foods.   Some of these would be great for making and eating with kids, others are not as kid friendly...but I included all I found just to be thorough.

For those doing the Group VBS covering the story of the Daniel in Babylon, I've tried to include any details that might be relevant.  I believe all of these were all foods eaten during the Babylonian period (assuming the older recipes would still be around later).


MEALS & RECIPES


Everyday meals probably consisted of barley paste or barleycake, accompanied by onions or a handful of beans and washed down with barley ale, but the fish that swarmed in the rivers of Mesopotamia were a not-too-rare luxury.
- Food in History, Reay Tannahill 



I tried to make note of ones which were easier, or had more accessible ingredients...but included more complex dishes as well.




MEAT DISHES

Lamb with Barley and Mint (and other recipes)
This recipe (found  the end of the page...just scroll down) is the easiest of the meat recipes I've found.   Easy to find ingredients too.  Mint and lamb are both strong flavors many kids aren't used to, but some kids might still try this.   There are several other recipes also listed further up but they are straight out of ancient tablets without having been translated for the modern stovetop, so would take some experimenting. 

"Pigeon" (Cornish Hens) with Herbs
Moderately hard dish, but one I think kids might like, if they like un-breaded chicken (in fact, you could probably substitute chicken).   The ingredients don't seem hard to find, except asafetida which you could substitute with garlic and onion powder (more than the amount of asafetida called for, but I'm not sure how much more--asafetida is supposed to taste pretty potent).

Kofta
This is a Persian dish, so not one of the earliest Mesopotamian dishes (probably wasn't around in ancient Sumer or Ur)...but it may have been introduced when Cyrus the Great took over Babylon, and possibly could have been some of the fare on Darius' table (though it may have been introduced later).  The most likely candidate for the original meatball, kofta is a dish of minced or ground beef, chicken, pork, or lamb, mixed with rice, bulgur, or mashed lentils. Now typically fashioned into cigar-sized cylinders, kofta seems to have originated with the Persians, who passed it to the Arabs.

Lamb with Licorice and Juniper Berries
Neither lamb nor licorice are universally liked by children--both have rather strong tastes.  However, this seems like it's a little easier than some of the other meat dishes (less steps), although there's a few ingredients that might be tricky to find (especially juniper berries).  If you happen to have a Juniper bush or tree in your yard, please read this first before using any berries off it.   Some types of juniper "berries" (actually, small fleshy cones) are less edible than others, and none are good in large quantities (though used as a spice in small quantities others are perfectly safe).  Again, asafetida can probably be  substituted with garlic and onion powder (more than the amount of asafetida called for, but I'm not sure how much more--asafetida is supposed to taste pretty potent).    Oranges, limes or lemons can substitute for citrus.

Lamb with Licorice and Juniper Berries II
This one seems like it would take longer and be more complex than the similar recipe above, but has less unusual ingredients (save for the juniper berries).

Licorice Pork Tenderloin
Moderately hard dish.  Licorice is a strong taste, so many kids won't like this.   It contains some hard to find ingredients, but most of them can be substituted with commoner items  (they say asafetida tastes like garlic and onion, for instance)

Wildfowl Pie
This is a very complex recipe most kids probably wouldn't even try after all that work.   Has a few harder to find ingredients, mostly spices, which possibly could be left out or substituted. Cinnamon was an imported spice, so this would have be food for the well-off, not for the commoner.

Masgouf (Marinated Fish)
There is evidence that Masgouf, often considered the national dish of Iraq, was being cooked as early as 2700 BC in Mesopotamia.  It was a dish that would have been eaten by common workers, not just the upper class.  While today it's generally cooked with tomatoes (something they wouldn't have had), I found this recipe that does not include that.  Most of the ingredients are things they would have had.  They would not have had paprika, and they probably did not yet have black pepper (though pepper, which originates from India, had reached as far as Egypt by the time of Ramases II, who's mummy was found to have pepper stuffed in his nose).   

Meat Broth 


SOUPS AND STEWS

Babylonian Beef Stew

Lamb and Carob Stew
Sounds yummy for soup lovers...but more steps than most soups/stews (and considerable time to make, which is pretty normal for soups).  Carob powder will be the hardest ingredient to find--the rest are not too unusual.


OTHER DISHES

Sasqu (Porridge with Dates) 
Scroll down to find this recipe.   Fairly simple to make, though date syrup, which can be omitted from the recipe, may be hard to find.    I think some kids would try this. 

Mersu with Cheese
Pretty easy recipe, similar to the cream cheese filled dates I listed in the deserts below, but more savory/spicy, less sweet (though the dates will provide some sweetness).   I haven't tried these so I'm not sure if kids would like them, but I do think kids would like the sweeter version, so it might be fun to have this too for contrast.   Labnah tastes almost identical to store bought cream cheese and so cream cheese can be substituted (though labnah is fun and not too hard to make).

Mashed Turnips and Herbs
Doesn't sound hard if you have a food processor, and the ingredients are easy to find, but I'm not sure how many kids would actually try this.   But on the other hand, this may well have one of the types of "vegetables" that Daniel would have been served, so it might be worth having just for that.

Roaster Barley and Herb Pilaf
Lots of steps to this, but I think at the end you'ld have something many kids would try and enjoy.   It contains a few strange ingredients, some of which can be substituted or omitted.   You could use garlic and onion powder for asafetida (more of it, but I'm not sure how much more, as asafetida is supposed to taste pretty potent).  "Blood" can be omitted, but it's inclusion in the recipe on a Babylonian tablet shows how hard it would have been for Jews like Daniel to keep the dietary restrictions of the Law while in Babylon, since even food that were primarily made of things that were permitted might be seasoned with things that weren't, like "blood." (Genesis 9:4, Leviticus 7:26).  


BREADS

Mesopotamian Wheat Bread
- Easy recipe kids would enjoy eating and making, with common ingredients.  To make this more accurate though, you'd need to use something less common (emmer wheat or spelt flour would be closest to what they had, or at least a whole wheat flour of some sort). 

Leavened Mesopotamian Bread - FROM SCRATCH
So, this isn't so much a recipe as a description of a trial of making leavened bread like they would have in Mesopotamia.   Someone familiar with making bread might be able to use this to make their own, but it would be daunting for a novice.  Still, if you are making an easier recipe using more modern ingredients, it might be a good idea to read this to get acquainted with the extra steps ancient Babylonians would have had to go through.


DESERTS

Cream Cheese Filled Dates
This is a simple recipe from a modern site, but it goes back to antiquity.   You could use pistachio nuts in stead of almonds for a more "Babylonian" feel (or no nuts, which many kids would prefer).     I can't speak for all kids, but I loved this as a kid (though the recipe we made at home involved rolling the cream cheese dates in sugar, in stead of adding honey to the cream cheese--but honey is more authentic). 

Mersu Sweet Balls
These look delicious and not too difficult.

Mersu (2nd recipe)

Dried Apricot Mersu

3 Date Deserts
Two of these seem pretty easy, and all of them sound delicious.  Ingredients are either easy to find or optional. 

Cheese Mersu
These date deserts are a little more authentic than the one above, but really, cream cheese is a fine substitute for labnah, though labnah is super fun.

Palace Cake
Scroll down to find this recipe.  Moderate difficulty.  Many kids would try and enjoy this.

Dried Fruit Compote
Scroll down to find this recipe. Doesn't sound too hard, but I think most kids would enjoy the dried fruit more than the compote made from them, so it might not be worth the trouble.

Cuneiform Gingerbread Tablets
Not authentic, at all, but you know what, these are just too fun not to include. 



CHEESE

Labneh
Labneh with Olive Oil
Labneh is a middle eastern cream cheese that may be close to what ancient Mesopotamians had.   It's extremely simple and easy to make...just takes a lot of time to drain.   Apart from being a little softer, it does taste very similar to store bought cream cheese though, so making it is more for the experience than the taste.


TOPPINGS/INGREDIENTS

Rose Water
This site shows how to make your own rose water several ways.   If you are using roses from your own garden, please make sure that they are organic roses only (no dangerous pesticides, including fertilizer that contains pesticides).  Rose water can also be found in some health stores.

Rose Water Syrup
So, I've noticed rose water in another Mesopotamian recipe, so I imagine the syrup might be just as old, and it sound really interesting.   I'm not sure what it would have gone on.   



MORE STRAIGHT FROM THE CUNEIFORM
Other than being translated to English, these recipes are just as the ancient Mesopotamian wrote them.   In other words, it may take some experimenting to figure out cooking times and other things that were left out....but if you enjoy that sort of thing, these links will give you something to play with:

Ancient Mesopotamia Cook-off Challenge
Some of these others have already attempted, and you will find those recipes above.

An Assyrian Banquet
Some of these also have been attempted and are listed above.








 Warriors swimming on inflated skins among fish.
"Over fifty different types [of fish] are mentioned in texts dating before 2300 BC,  although the number of types had diminished in Babylonian times"
--Food in History, Reay Tannahill



INGREDIENTS THEY USED
All of these were found on The Food Timeline's section on Mesopotamia unless specifically noted or linked to another site.


MEATS

Generally, meats were either dried, smoked, or salted for safekeeping, or they were cooked by roasting, boiling, broiling, or barbecuing.
- Handbook of Life in Ancient Mesopotamia, Stephen Bertman

Various fish (over 50 kinds)
Lamb (meat of a young sheep)
Mutton (meat of an adult sheep)
Pork
Beef and Veal
 -  Cattle were not usually slaughtered until the end of their working lives, so the meat would be more tough and stringy.
Ducks
Pigeons
Geese
Ducks
Deer
Gazelle

Fried-fish vendors...did a thriving trade in the narrow, winding streets of Ur. Onions, cucumbers, freshly grilled goat, mutton and pork (not yet taboo in the Near East) were to be had from other food stalls.
- Food in History, Reay Tannahill



DAIRY
Milk (from goats, cows, and sheep)
Cheese
Butter
Yogurt
Eggs (goose and duck)


GRAINS
Barley
 - Barley paste, barley cake, bread, grain soup
Emmer Wheat
 - Cakes, Bread
Millet



VEGETABLES/FUNGI
Legume Soups were a common dish
Chick peas
Lentils
Bean
Peas
Carob/Carob Seeds*
Onions
Garlic
Leek
Cucumber
Muskmelon (similar to cucumber)
Cress/Cress Seed
Mustard
Lettuce
Cabbage
Carrots
Radishes
Beets
Turnips
Truffles
Wild Tulip BulbsAndahsu - (or possibly wild crocus or lily bulb)
    - NOT ALL TULIP BULBS ARE EDIBLE

*These were listed on The Silk Road Gourmet article Some Mesopotamian Ingredients Revealed


FRUITS & BERRIES
Fruits were often preserved in honey, and any fruit that could be dried was also dried to preserve it, as well as eaten fresh.
Dates
  - Most important fruit crop in Mesopotamia
Apple
Fig
Apricots
Peaches***
Cherries
Melons
Mulberries
Pears
Plumbs
Pomegranate
Quince
Citron** (can substitute orange, lime or lemon in recipes)
Juniper Berries*
Grape
 - Raisins
 - One source says that grapes were rarely used.

*These were listed on The Silk Road Gourmet article Some Mesopotamian Ingredients Revealed
**Mentioned in pork recipe on ancient mesopotamian tablet
***From DK Eyewitness Books:  Mesopotamia

SEEDS AND NUTS
Sesame Seeds
Pistacios
Walnuts



SPICES/SWEETENERS

King Merodach-Baladan II (721-710 BC) of Babylonia grew 64 different species of plants in his royal garden. He kept records on how to cultivate many spices and herbs such as cardamom, coriander, garlic, thyme, saffron, and turmeric. The religion of Babylonia involved an ancient medical god of the moon, who controlled medicinal plants. Potent parts of herbs were not allowed sun exposure and were harvested by moonlight.

- History of Spices:  McCormic Spice Institute


Asafetida**
Cardamon****
Coriander
Cress
Cilantro***
Cumin
Dill***
Fennel
Fenugreek
Garlic****
Leek
Licorice**
Marjoram
Mint
Mustard
Poppy****
Rosemary
Rue
Saffron
Sea salt*
Sesame****
Silphium****
Thyme
Turmeric****



**These were listed on The Silk Road Gourmet article Some Mesopotamian Ingredients Revealed
**Mentioned in pork recipe on ancient Mesopotamian tablet
***Mentioned as Mesopotamian food in recipe for Wildfowl Pie
****Mentioned in History of Spices:  McCormic Spice Institute and Tasty Bite and Cameo  (it was also used as a dye...see Tasty Bite).   This post has more info on dyes in Mesopotamia.



OILS
Sesame Oil****
Possibly Other Vegetable Oils

****Mentioned in History of Spices:  McCormic Spice Institute



SWEETENERS

Honey


ALCOHOL
Barley Beer
Wine? (One source said grapes were rarely used)