A Levantine recipe.
Many years ago – during the 14th century BC – a merchant ship sunk near the Turkish coast. The shipwreck contained various trade assets – gold, copper, tin, glass – but also such as foodstuffs. There were spices, pulses and even parts of different fruits -probably for amking some food for the crew on board. I have always found this shipwreck and its rich finds amazing – and now it also inspired me to create a Bronze Age stew.
Ingredients:
- 70g edamame (soy was actually attested in the Levante during this time! Check out the ERC FoodTransforms research of Stockhammer and his team)
- 70g red lentils (dried)
- 70g chickpeas
- olive oil
- 200ml water
- 1,5 tsp sumac
- 1,5 tsp black cumin
- 1,5 tsp coriander seeds
- coriander leaves
- 1 tbsp pine nuts
- 1 tbsp olives
- pomegranate seeds
- salt
Preparation:
Roast coriander seeds and black cumin and mash with a mortar, then roast pine nuts. Put olive oil into the pan with the pine nuts, add the lentils and roasted herbs and roast the lentils for 3 minutes. Cook them with the water for about 30 minutes until the lentils are done. Add sumac, salt, olives, pomegranate seeds and fresh coriander leaves to serve.
Of all Bronze Age recipes this one is my favorite! The sour sumac and the sweet pomegranate work very well with the fresh coriander!
I hope you will also enjoy it as much as I do!
Luise´s Bronze Age Feast 