From Eggs to Apples Episode II: Ancient Egypt (Egyptian Beer and Tiger Nut Horchata)
In our second episode, we explore two beverages of Ancient Egypt: a porridge-based barley beer that was the Egyptian dietary staple, and the refreshing ancestor of modern horchata, made with a surprising ingredient.
Egyptian Porridge Beer
1/2 cup red wheatberries
1 cup barley
3 cups water, plus more to cook barley
Pomegranate juice (optional)
Soak wheat berries in a bowl of water overnight. Drain and transfer to a glass jar or container. Cover the jar with a light cloth, such as cheesecloth, secured with a rubber band. Let stand at room temperature for 1-3 days, or until you see little tails sprouting from the grains. During this time, make sure the grains stay moist but not submerged in water. Once a day, shake the jar gently to help air circulation.
Once your grains have sprouted, spread them on a baking sheet and roast at 300 degrees F for about 3 hours. When done, they should be completely dry and dark brown and give off a pleasant, nutty aroma.
Grind the malted grains into coarse flour in a food processor or with mortar and pestle.
Place barley in a pot and add water until just covered. Boil until barley is mushy (about 30 minutes), adding more water as needed to keep from burning. Let stand (unrefrigerated) until cooled but still warm (about 1 hour).
Combine barley porridge with the ground-up wheat berries and another six cups of water. Cover and let sit at room temperature for 3 to 4 days.
Strain (optional) and serve. Add pomegranate juice if desired.
Egyptian Horchata
1 cup tigernuts
4 cups water
¼ cup honey
¼ teaspoon each ground fennel seed and coriander seed
Soak the tigernuts in water until softened (at least 12 hours, or up to 24).
Pour the water and tigernuts into a blender. Add honey and and blend into a smooth paste. Smooth the mixture with more water if necessary.
Allow the paste to sit in the fridge for an hour to rest.
Strain the mixture. Be sure to press all the moisture out of the solids before discarding.
Mix in spices and serve.
From Eggs to Apples is hosted by Andrew Coletti (@passtheflamingo) and Fiorella Di Carlo, RN, CDC (@fiorellaeats). Special thanks to Kevin Schreck, Henry Liu, Walden Wang, Huỳnh Nguyễn Tường Băng, Ismail Butera, and Astoria Soundworks. In memory of Bill Mullen.
Join us next week for Episode 3: Ancient Greece!
Egyptian Porridge Beer
1/2 cup red wheatberries
1 cup barley
3 cups water, plus more to cook barley
Pomegranate juice (optional)
Soak wheat berries in a bowl of water overnight. Drain and transfer to a glass jar or container. Cover the jar with a light cloth, such as cheesecloth, secured with a rubber band. Let stand at room temperature for 1-3 days, or until you see little tails sprouting from the grains. During this time, make sure the grains stay moist but not submerged in water. Once a day, shake the jar gently to help air circulation.
Once your grains have sprouted, spread them on a baking sheet and roast at 300 degrees F for about 3 hours. When done, they should be completely dry and dark brown and give off a pleasant, nutty aroma.
Grind the malted grains into coarse flour in a food processor or with mortar and pestle.
Place barley in a pot and add water until just covered. Boil until barley is mushy (about 30 minutes), adding more water as needed to keep from burning. Let stand (unrefrigerated) until cooled but still warm (about 1 hour).
Combine barley porridge with the ground-up wheat berries and another six cups of water. Cover and let sit at room temperature for 3 to 4 days.
Strain (optional) and serve. Add pomegranate juice if desired.
Egyptian Horchata
1 cup tigernuts
4 cups water
¼ cup honey
¼ teaspoon each ground fennel seed and coriander seed
Soak the tigernuts in water until softened (at least 12 hours, or up to 24).
Pour the water and tigernuts into a blender. Add honey and and blend into a smooth paste. Smooth the mixture with more water if necessary.
Allow the paste to sit in the fridge for an hour to rest.
Strain the mixture. Be sure to press all the moisture out of the solids before discarding.
Mix in spices and serve.
From Eggs to Apples is hosted by Andrew Coletti (@passtheflamingo) and Fiorella Di Carlo, RN, CDC (@fiorellaeats). Special thanks to Kevin Schreck, Henry Liu, Walden Wang, Huỳnh Nguyễn Tường Băng, Ismail Butera, and Astoria Soundworks. In memory of Bill Mullen.
Join us next week for Episode 3: Ancient Greece!