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Salmorejo, a long-loved family recipe in Andalusia and a cousin to gazpacho, is slowly winning over outsiders with its creamy but creamless taste. The cold tomato soup originated in Sumer in Mesopotamia but made its home in Andalusia, as a peasant dish from Cordoba. It combines homegrown tomatoes and day-old white bread with raw garlic, vinegar and olive oil from the region.

Salmorejo the Way Mama Makes It

online.wsj.com

The history of Baklava is not well documented. There are some indications that it dates back to ancient Mesopotamia, and that a recipe appeared in a 13th century cookbook. This version contains pecans, almonds, and pistachios and is covered with chocolate drizzle.

Mesopotamian Lamb and Carob Stew by Laura Kelley

Mesopotamian Cookoff: Lamb and Carob Stew - The Silk Road Gourmet

silkroadgourmet.com

Mesopotamian Mersu

Mesopotamian Cookoff: Mersu 1 - The Silk Road Gourmet

silkroadgourmet.com

Lamb and Licorice with Juniper Berries

Quail on Barley Flatbreads Adapted from "The Oldest Cuisine in the World," Jean Bottero #mesopotamia #history #recipe

Quail on Barley Flatbreads - Archaeology Magazine Archive

archaeology.org

Roasted Barley and Herb Pilaf From ancient Mesopotamia

Mesopotamian Cookoff - Roasted Barley and Herb Pilaf

silkroadgourmet.com