Tiger nut sweets*
Tiger nuts are a common name for the ground tubers of Cyperus esculentus L., a plant known today as yellow nutsedge.
Rekhmire, the vizier of the XIIIth dynasty pharoah Tuthmosis III, was charged with overseeing the preparation of loaves made from ground tiger nuts,
the loaves intended for the gods' offering tables. Nuts such as almonds are a good subtitute for the following recipe.
Grind up a quantity of tiger nuts in a mortar until reduced to a flour-like consistency. Sift it carefully and discard lumps.
Next stir in honey, enough to make a moist dough-like substance. Transfer prepared dough to shallow metal baking tray and place over
direct heat or boil gently over low heat until it thickens. Do not allow it to burn.
Cool and shape into cones.
* adapted from Lise Manniche's An Ancient Egyptian Herbal
Lotus Root Soup
Both Nymphaea lotus and Nymphaea caerulea had an exalted place in the art and life of ancient Egypt.
Flowers formed decorative pilasters on sacred columns. Lotuses were depicted in intricate detail in wall paintings, faience tiles and the like.
Lotus root, bud, stem and flower were ingredients in many foods and also formed part of remedies for various ailments.
Ingredients
500 grams lean pork ribs
500 grams fresh lotus root
3 spring onions
1/2 tsp salt
6 cups water
1-2 tablespoons fish sauce
Method
Ask your butcher to cut the ribs into short lengths.
Peel lotus root thinly and cut into slices.
Thinly slice spring onions using both white and green parts.
Place ingredients in a cooking pot with the salt and water.
Bring to the boil, cover and simmer for 1 1-1/2 hours until liquid is reduced to 4 cups.
Add fish sauce to taste and serve with rice.
Queens Valley Veal
Ingredients
800g - 1kg veal cutlets
300g dried raisins (sultanas)
1 tablespoon honey
2 tablespoons vinegar
200ml wine
100ml oil
100ml fig syrup
100ml fish stock
Celery seeds, celery, cumin, dried onion flakes to taste
Instructions
Fry veal in olive oil until well done. Mix raisins, wine, vinegar, honey, oil,
fish stock and spices together in an extra pan, shortly boil the sauce. Pour
over the veal, then leave the meat for 10 minutes in the sauce and cook on low
heat. Serve.
Belly of Stones Beans
Ingredients
2 cups white beans
1/2 litre water
200 gr. lard
3 onions finely chopped
1/2 litre beef broth
2 garlic cloves
2 tablespoons olive oil
1 tablespoon honey
1/2teaspoon coriander
1 bunch parsley
2 bayleaves
salt and pepper
Instructions
Soak the beans in water over night. Then boil them in a little water for 5
minutes. Take the pressure cooker off the heat and cover for 1 hour. Pour the
beans and bayleaves into the beef broth and slowly boil for 2 hours. Saute the
onion in the lard and then add parsley, coriander, salt and pepper.
Add this to the beans. Add honey and allow to boil slowly for a few more
minutes. Before serving, add the garlic cloves that have been passed through a
garlic press and mixed with the oil.
Alexandrian sauce for grilled fish*
