Redaction of historic recipes (mainly Middle Eastern and Roman). Historically period dishes are incredibly tasty, just requires a little experimentation and having a lot of fun cooking!

Monthly Archive: August 2010

Ingredients and Spices / Mastic

August 21, 2010

Mastic

I was out and about shopping for baker’s ammonia (Hartshorn), that is used in Springerle cookies, when I stumbled across Mastic. Now this spice is called for in more then a few Middle Eastern...

Roman Cookery / Roman Vegetarian / Zomos (Herb Sauce over Butter Beans)

August 20, 2010

Zomos (Herb Sauce over Butter Beans)

Zomos Butter Beans in Herb Sauce Translation: Put wheat groats, coriander, leeks, onion, dill, basil and a little aniseed into a mortar. Boil on the stove and moisten with water, wine, garum and wine...

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