The World That Was

Hello and Welcome to The World That Was! Today, I'll be making a medieval drink from 13th century Egypt - and is still drunk today! A simple, refreshing drink called subiyah/ It was originally made to drink during Ramadan - a holy month of fasting in the Islamic calendar - but this is able to be enjoyed around the year! It's simple to make, and has a very nice crispness to it! In any case, let's now take a look at The World That Was! Follow along with my YouTube video above! Ingredients 3-4 slices of sourdough bread (crusts removed) 3-4 cups water 1 tsp cardamom pods fresh mint fresh parsley Method 1 - Soak and Strain Bread To begin with, de-crust three slices of sourdough bread and tear the bread into small chunks, before placing them in a bowl. The original recipe requires "bread" and gives no elaboration - so I went for sourdough because it has a more distinct taste than a regular slice of white bread. In any case, pour in three cups of water into your bowl to ...

 Hello and Welcome to The World That Was! Today, I'll be making an Egyptian dish that dates to the pre-Dynastic period (the bronze age) - a simple herb and egg omelette that's still eaten today: "eggah" (in modern Egyptian Arabic). The first records of this dish come from early Arab writers, discussing a much older dish! In any case, let's now take a look at The World That Was! Follow along with my YouTube video, above!  Ingredients 6 eggs 1 onion fresh parsley or cilantro ground cumin ground coriander salt pepper olive oil Method 1 - Chop and cook onion To begin with, chop a single onion in half, and peel off it's outer skin. Then slice and dice the onion into small pieces, making sure they're all the same size. Then, pour some olive oil into a pot, and place it over a medium-high heat. When the oil is shimmering, toss your onion into it and let it sauté away while you mince your parsley. Or coriander, if it doesn't taste like soap to you. When your o...