Baklava is another one of those Mediterranean foods that every country touching the sea claims to have invented in some form or another. While the sweet nut and filo pastry in its exact form is a more modern creation, the basic ingredients go back much further, to the ancient days of those same lands.
I thought it would be fun to make a more “primitive”baklava, forgoing all the fussing around with store-bought filo, using nuts indigenous to the ancient near east, and just honey for sweetening. Sugar doesn’t amount to more than a rare luxury good for many thousands of years.
Continue reading “Baklava from Scratch”
1/4 cup seeds (pictured sesame seeds)
2 tbsp. nuts (pictures pine and walnuts)
2 tbsp. water
1 bunch wild onions (spring onions or scallions work fine)
1 bunch herbs leafy herbs (pictured carrot tops)
5 oz. greens (pictured Arugula)
1/4 cup ripe berries (pictured raspberries)
Before fire, before homo sapiens even, there was a primitive form of cooking that required no heat or fuel but that of the human body.
The oldest known mortar and pestle goes back almost 40,000 years ago, but we know mashing food goes back to some of our earliest human ancestors, who likely smashed bones to access their delicious marrow. They turned what whole meat they could scavenge into something like steak tartare. This high calorie, high in protein meat played a big role in growing our brains closer to their modern size.
Human foragers of the past had a vast knowledge of plants, animals, and ecology that would put most of us “civilized” people to shame. Modern foraging people studied by anthropologists are like nature encyclopedias for their territory.
“Wild” greens, onions, and berries from my territory
Continue reading “FORAGER’S PESTO”