BANQUATES (Continued)

The banquets of the Egyptians


The Egyptians were very careful in their cooking because they believed that illnesses were caused by the wrong choice and cooking of food. Contrary to the customs of most Eastern countries, the women took charge of the organisation of banquets in Egypt, directing the service and presiding at the table. The guests weer ushered into an ante-room on their arrival, where they washed their hands and feet. They then deported themselves in various games before the feast.

At the entrance to the banqueting hall, servants crowned them with wreaths of flowers. The first drink was served, prayers were said, and the meal began. The guests sat on the floor, and various dishes were placed near them, in baskets. Young musicians provided music on the harp, lyre and tambourine; sometimes there was a performance by acrobats and mimes.

Herodotus, Athenaeus and Plutarch have recorded that in order to stimulate the guests t to enjoy earthly pleasures to the full, a coffin was sometimes brought in at the end of the meal, with an imitation skeleton in it, so that they should appreciate more highly the good things of life, especially those of the table.

Indeed, the Egyptians know how to have fun and party.  The amazing banquet since ancient times stays in the people's culture.  Today beautiful and very generous spreads are found in every Egyptians family home.  I wish I could find a recipe to cook Egyptian food in the Ancient way.  However, for now, it is enough for me to bake Egyptian bread that is common and eaten today.  The bread is called the sesame seeds bread ring.

To Serve The Sesame Seeds Bread Ring

dukkah, olive oil and balsamic vinegar to serve the bread

Egyptian Sesame Seed Bread Ring

The Recipe

and

Step by Step How to Do

Freshly Baked Sesame Seeds Bread Ring (the ring should be more giant)
soft in the middle, crusty the outside

The Recipe is my adaptation based on an Egyptian recipe.

Sesame Seeds Bread Rings

Ingredients

170 g whole meal flour

170 g plain flour

1/2 teaspoon salt

80 ml of milk

30 g butter

1 egg

2 teaspoon dry yeast

1 tablespoon sugar

60 ml of warm water

33 g sesame seeds

Method

• Mix the wholemeal and plain flour and salt together in a large bowl.
• Scald the milk, add the butter and allow to cool to lukewarm.
• Place the yeast, sugar and warm water in a small bowl and leave to stand for 3 minutes until bubbly.
• Add the yeast mixture to the cooled milk, egg, stir to mix,  then add the milk mixture to the flour to make a soft dough.
• Turn the dough onto a lightly floured work surface and knead for 9 minutes until smooth and elastic.
• Form the dough into a ball, place in an oiled bowl, turning to coat all surfaces with oil.  Cover the bowl with plastic glad wrap.  Leave to rise in a warm place for an hour until doubled in bulk.
• Punch the dough down, divide it into 8 long thin ropes.  Shape into circles
• Place the bread rings onto a buttered baking dish
• Brush the bread rings with the egg wash, sprinkle with some sesame seeds,  keep in a warm room until doubled in size about 35 minutes
• 20 minutes before baking time,  heat the oven up to 220 degrees C, bake the bread ring for 8 minutes, reduce the heat for to 175 degrees C, and continue baking for 16 minutes, until sound hollow when tapped.  Cool on a wire rack 

I use mixed flour: wholemeal and plain flour, and I added an egg, in the original recipe, it does not have egg and only uses plain flour.
I am happy with the result, it is light, crusty and soft in the middle.  I will do it again and try to have the right shape and size next time.

The shape of the sesame bread ring may be different and also it is too small.   But it is so delicious to serve with dukkah and olive oil / balsamic vinegar.

Until Next Post
Susy