The oldest written #hummus recipe in the world is 776 years old...
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What has changed is the garnish. After the hummus is spread flat on a wide plate, the 1250 CE manuscript says to drizzle it with sweet olive oil, scatter chopped parsley and pistachios across the top, dust it with Ceylon cinnamon, and finish with crushed rose buds.
The manuscript also notes that the dish will look quite nice if you arrange whole chickpeas on top. A medieval Syrian historian giving you plating advice.
@globalmuseum Can you link the manuscript?
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The oldest written #hummus recipe in the world is 776 years old...
It was written in Aleppo, Syria in 1250 CE by a historian named Ibn al-'Adeem. Not a chef. A historian. Who also happened to document one of the most extraordinary cookbooks of the medieval period.
The base of the recipe is identical to what you make today. Chickpeas, tahini, lemon, garlic, salt. That part has not changed in 776 years.
@histories_arch #globalmuseum #recipes
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@globalmuseum Can you link the manuscript?
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The oldest written #hummus recipe in the world is 776 years old...
It was written in Aleppo, Syria in 1250 CE by a historian named Ibn al-'Adeem. Not a chef. A historian. Who also happened to document one of the most extraordinary cookbooks of the medieval period.
The base of the recipe is identical to what you make today. Chickpeas, tahini, lemon, garlic, salt. That part has not changed in 776 years.
@histories_arch #globalmuseum #recipes
The hummus recipe comes from here:
Scents and Flavors: A Syrian Cookbook (Library of Arabic Literature, 63).
Paperback – March 3, 2020
by Charles Perry (Translator), Claudia Roden (Foreword).This popular thirteenth-century Syrian cookbook (Kitab al-Wuslah ila l-habib) is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish the meals.
https://www.amazon.com/Scents-Flavors-Library-Arabic-Literature/dp/1479800813/drdrumsnotforpro
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The oldest written #hummus recipe in the world is 776 years old...
It was written in Aleppo, Syria in 1250 CE by a historian named Ibn al-'Adeem. Not a chef. A historian. Who also happened to document one of the most extraordinary cookbooks of the medieval period.
The base of the recipe is identical to what you make today. Chickpeas, tahini, lemon, garlic, salt. That part has not changed in 776 years.
@histories_arch #globalmuseum #recipes
@globalmuseum if it ain’t broke, don’t fix it holding strong for near a millennium
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The hummus recipe comes from here:
Scents and Flavors: A Syrian Cookbook (Library of Arabic Literature, 63).
Paperback – March 3, 2020
by Charles Perry (Translator), Claudia Roden (Foreword).This popular thirteenth-century Syrian cookbook (Kitab al-Wuslah ila l-habib) is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish the meals.
https://www.amazon.com/Scents-Flavors-Library-Arabic-Literature/dp/1479800813/drdrumsnotforpro
@globalmuseum thanks, I went looking for Ibn Al-Adeem's book but apparently it hasn't been translated from Arabic, which I can't read.
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The hummus recipe comes from here:
Scents and Flavors: A Syrian Cookbook (Library of Arabic Literature, 63).
Paperback – March 3, 2020
by Charles Perry (Translator), Claudia Roden (Foreword).This popular thirteenth-century Syrian cookbook (Kitab al-Wuslah ila l-habib) is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish the meals.
https://www.amazon.com/Scents-Flavors-Library-Arabic-Literature/dp/1479800813/drdrumsnotforpro
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K kramse@helvede.net shared this topic
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What has changed is the garnish. After the hummus is spread flat on a wide plate, the 1250 CE manuscript says to drizzle it with sweet olive oil, scatter chopped parsley and pistachios across the top, dust it with Ceylon cinnamon, and finish with crushed rose buds.
The manuscript also notes that the dish will look quite nice if you arrange whole chickpeas on top. A medieval Syrian historian giving you plating advice.
@globalmuseum what is sweet olive oil? I never heard of it
