An unusual recipes of the Cleopatra’ time. Book series «Gods of nutrition and cooking»

Editor Яна Казанцева

Cover designer Валентина Кочубей

Illustrator Dream by WOMBO

© Yevgeniya Sikhimbayeva, 2024

© Валентина Кочубей, cover design, 2024

© Dream by WOMBO, illustrations, 2024

ISBN 978-5-0064-5915-1

Created with Ridero smart publishing system

Yevgeniya Sikhimbayeva: owner of the translation agency and the Helvetia Publishing House.

Lifetime diplomatic rank – attaché.

Three bachelor degrees with honors (laws, economy, diplomacy).

Graduate of the Diplomatic Academy of London, PhD Certificate of Laws of the University of London (UCL), etc.

Miss Internet Kazakhstan, 2000, etc.

Visited 38 countries.

Speaks Rus, Eng, Fr.

Writer. Poetess.

Hobbies: inventing unusual ideas that make the world an even more beautiful place to live in.

Welcome to a treasure trove of flavors worthy of Cleopatra herself!

In this book, you will discover the secrets of ancient recipes that delighted the Egyptian pharaohs and their retinue for centuries.

Imagine:

Aromatic spices awaken your senses and transport you to the heart of ancient Egypt.

Juicy, tender dishes made from fresh, organic products that were served at the feasts of the gods.

Cooking secrets from the most respected chefs of that time, revealed only to a select few.

Discover:

Extraordinary combinations of flavors and textures that will amaze your imagination.

Traditional cooking methods that have been passed down from generation to generation.

Desserts that are sweeter than honey and contain all the charm of an ancient civilization.

This book is not just a collection of recipes, but a journey into the world of taste and aroma, where you will feel like a real pharaoh.

Ready for a gastronomic adventure?

Then start your culinary odyssey right now!

Ingredients:

– 2 whole pigeons

– 1/2 cup honey

– 1/4 cup vinegar

– 1/4 cup olive oil

– 2 cloves garlic, minced

– 2 teaspoons cumin

– 2 teaspoons coriander

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 1/2 teaspoon cinnamon

– 1/4 teaspoon nutmeg

– 1/4 teaspoon cloves

– 1/2 cup chopped dates

– 1/2 cup chopped almonds

Instructions:

1. Preheat the oven to 375° F.

2. In a small bowl whisk together the honey, vinegar, olive oil, garlic, cumin, coriander, salt, black pepper, cinnamon, nutmeg, and cloves.

3. Place the pigeons in a roasting pan and brush the honey mixture over them.

4. Roast the pigeons for 45 minutes.

5. Remove the pan from the oven and add the chopped dates and almonds to the pan.

6. Return the pan to the oven and roast for an additional 15 minutes, until the pigeons are cooked through and the dates and almonds are toasted.

7. Serve the pigeons with the roasted dates and almonds on top.

This recipe is an unusual take on traditional Egyptian food, as it incorporates sweet flavors like honey and dates into a savory dish. Pigeon was a common meat in ancient Egypt, and this recipe would have been a luxurious meal fit for a queen like Cleopatra.

Ingredients:

– 1 cup red lentils

– 4 cups vegetable broth

– 1 onion, chopped

– 2 cloves garlic, minced

– 2 tablespoons olive oil

– 4 carrots, peeled and chopped

– 1 teaspoon cumin

– 1/2 teaspoon coriander

– 1/2 teaspoon cinnamon

– 1/2 teaspoon turmeric

– 1/4 teaspoon cayenne pepper

– Salt and pepper to taste

– 1/4 cup chopped fresh parsley

Instructions:

1. Rinse the lentils in cold water and drain.

2. In a large pot, heat the olive oil over medium heat.

3. Add the onion and garlic and sauté until softened.

4. Add the carrots and spices and cook for another 5 minutes.

5. Add the lentils and vegetable broth and bring to a boil.

6. Reduce the heat to low and let the soup simmer for 30—40 minutes, or until the lentils and carrots are tender.

7. Use an immersion blender to puree the soup until smooth.

8. Season with salt and pepper to taste.

9. Serve the soup hot, garnished with chopped fresh parsley.

This recipe is an unusual take on traditional Egyptian food, as it incorporates flavors like cumin, coriander, and cinnamon into a soup made with lentils and carrots. Lentils were a common ingredient in ancient Egyptian cuisine, and this soup would have been a nutritious and filling meal for the people of Cleopatra’s time. The addition of spices like turmeric and cayenne pepper would have added a depth of flavor and warmth to the dish.

Ingredients:

– 12 large prawns, peeled and deveined

– 1/2 cup chopped dates

– 1/2 cup chopped almonds

– 1/4 cup chopped fresh parsley

– 1/4 cup chopped fresh mint

– 1/4 cup olive oil

– 2 cloves garlic, minced

– 1 teaspoon ground cumin

– 1/2 teaspoon ground coriander

– 1/2 teaspoon paprika

– Salt and pepper to taste

Instructions:

1. Preheat the oven to 375° F.

2. In a small bowl, mix together the chopped dates, chopped almonds, chopped parsley, and chopped mint.

3. Stuff each prawn with a spoonful of the date and nut mixture.

4. In a separate bowl, whisk together the olive oil, minced garlic, ground cumin, ground coriander, paprika, salt, and pepper.

5. Brush the seasoned oil over the stuffed prawns.