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

– 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.

2. Cleopatra’s Spiced Carrot and Lentil Soup

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.

3. Cleopatra’s Date and Nut Stuffed Prawns

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