Erebinthoi Knakosymmigeis
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Original RecipeErebinthoi Knakosymmigeis (From Philoxenus' The Dinner, as quoted in Athenæus' Deipnosophistae)Athenæus was born in Naucratis, Egypt circa 180CE. He is remembered chiefly for his his compilation Deipnosophistae (The Deipnosophists [which is most often loosely translated as The Partying Professors). Writing in Greek, the book itself is a dialogue in which a variety of characters debate a wide spectrum of topics. Luxury, diet, health, sexual relationships, music, humour and Greek lexicography all come under discussion, but the focus is on food, wine and entertainment. There are numerous descriptions of meals and the curses involved in those meals. So detailed are many of these that a modern redaction of the food can easily be created. Though Egyptian Athenæus was a learned member of the Roman empire (Greek being the second language of the Roman Empire) and it is fair to assume that the food described by Athenæus would have been known across the Empire. It is also good to have someone apart from Apicius as a source of recipes! TranslationAnd then chickpeas marinated in saffron, plump in their tender youth. Modern RedactionIngredients:
200g dry chick peas Method:Soak the chick peas in water for at least 3 hours (preferably overnight). Drain and place in salted water (about 1l of water). Bring the water to a boil and sprinkle in the saffron. Partially cover with a lid (allow a space for the steam to escape) and cook for at least an hour. (The chickpeas should be soft and almost dry when you take them off the heat.) Add pepper and a little olive oil and gently mix and mash with a fork. Serve warm garnished with shredded basil (or mint). |
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