Lenticula
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Original RecipeLenticula (from Anthimus' De Observatione Ciborium Epistula)Anthimus was a Byzantine Greek from the early 6th Century CE who served as an ambassador to the king of the Franks. During this time he wrote a treatsie in cookery known as De Observatione Ciborium Epistula (A Little Letter on the Observance of Foods) that reflects both Byzantine and Frankish influences. Though post-Roman Anthimus' recipes reflect the Roman influence and origins of Byzantium and thus it could be argued that Anthimus' reciped do belong in this collection. TranslationLentils are good when washed and carefully boiled in fresh water. Make sure that the first lot of water is poured away and a second lot of hot water added as required, but not too much, and then boil the lentils slowly on the stove. When they are cooked, add for seasoning a little vinegar, together with that spice that is called 'Syrian sumach'. Sprinkle a spoonful of this spice over the lentils while they are still over the fire and stir in well. Take the lentils off the fire and serve. You can add for flavouring a good spoonful of olive oil from unripe olives to the second lot of water while the lentils are still cooking, as well as one or two spoonfuls of coriander, including the roots — not grated but whole — and a pinch of salt for seasoning. Modern RedactionIngredients200g lentils (green)1 tsp black peppercorns, crushed 1 tbsp red wine vinegar Juice of half a lemon Slice of lemon ½ tsp crushed sumach berries 1 tbsp olive oil 2 tbsp ground coriander seeds handful of coriander leaves sea salt to taste Method:Boil the lentils in 500ml of water for about 40 minutes or until they are tender. Drain off the excess water and return the lentils to the pan. Add the vinegar, lemon juice, slice of lemon, olive oil, the ground coriander seeds and crushed black peppercorns and sumach to the drained lentils, along with 3 to 4 tablespoons of water. Cover with a lid and simmer for 20 minutes. Meanwhile chop the coriander leaves and when the lentils are done pour them into a bowl and sprinkle the chopped coriander over the top. Serve immediately. |
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Other recipes with lentils as a primary ingredient Koushari Mysore Bonda Fettat Adis Les Lentilles Egyptian Lentils Djibouti Lentils Koushry Mesir Wat Laganophake Tarka Dal Yemiser W'et Kosheri Tsebhi Birsen Shorbet Ads Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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