Eggs and dairy produt ancient egypt.pdf

Eggs and dairy product ancient

1. Eggs and Dairy Products
Dairy Products
Dairy products were vital ingredients not only in
the ancient Egyptian kitchen, but also in
homemade medicinal ointments to cure ailments
such as eye disease
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2. , among others. Ancient Egyptians
raised sheep and cows for irtet
(milk), from which they made
cheese, butter, and cream. To
increase the animals’ milk
production, the ancient Egyptians
set proper feeding habits and
forbade the use of female animals
in agriculture
eggs and dairy product ancient egypt 2

3. . The peasants themselves were
careful to ensure that milking
occurred in an atmosphere of
calmness and safety.4
eggs and dairy product ancient egypt 3

4. The ancient Egyptians used to
make sert(cheese) out of sour
milk.
eggs and dairy product ancient egypt 4

5. In the tomb dating to the reign of
King Aha in Saqqara from the First
Dynasty, two clay mugs holding the
remains of cheese were found with
sertengraved on them
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6. •Archaeologists found 2,600-year-
old cheese in Egypt.
•The cheese was found inside
pottery excavated at the vast
Saqqara necropolis near Cairo.
•Evidence of cheese-making in
ancient Egypt dates back 5,000
years.
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7. Cottage cheese seems to have
been one of the most basic kinds
of cheese consumed. Milk was
churned through a goat skin to
separate butter from the milk, then
the residue of the churning was
placed in a reed mat or basket and
strained. The remaining product is
a nonfat cheese. Parts of these
mats have been found and are now
displayed at the Museum of
Ancient Egyptian Agriculture
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8. CAIRO, EGYPT—Researchers from
Cairo University and the University
of Catania claim they have found a
hunk of the world’s oldest solid
cheese in a broken jar in a tomb in
Saqqara, Egypt, according to aLive
Sciencereport. The tomb belonged
to Ptahmes, a government official
who was in charge of the ancient
city of Memphis and served during
the reigns of Seti I and Ramesses II.
The cheese
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9. The cheese—a powdery, whitish mass discovered
in one of the jar fragments—is thought to have
been covered with a scrap of canvas that was
found nearby. Chemical analysis of the substance
detected five proteins commonly found in milk
from cows, sheep, goats, and buffalo.
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10. Two of those proteins only come
from cows. The researchers think
the “cheese-like product” was
made from a mixture of cow’s milk
and the milk of either sheep or
goats. The scientists also identified
a protein associated withBrucella
melitensis, a bacterium that causes
the disease brucellosis, which is
characterized by fever, nausea,
vomiting, and other
gastrointestinal symptoms.
eggs and dairy product ancient egypt 10

11. Cottage cheese.
eggs and dairy product ancient egypt 11

12. Butter in ancient Egypt was called
baatand was made by churning
milk through a goat skin or in oval-
shaped clay vessels called zebdeya.
On one of the tombs in Thebes in
the New Kingdom there are scenes
of a goat, a zebdeya, and white
balls that resemble butter.
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13. Dairy Products in Modern-day
Upper Egypt
Cottage cheese, butter, and ghee, which was
called seimi(from which came the name ghee in
modern Egyptian, samna) are still used in Upper
Egypt today.
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14. Ghee is made by melting the fat
left over from cream after having
extracted the milk by churning. In
this case mortais extracted, that is
the solid matter dissolved in milk
after melting the butter. Mortais
used to make mesh (aged cheese)
by putting it in clay vessels and
topping it with ovendriedcottage
cheese and some lupine beans
(today, red hot chillipeppers
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15. today, red hot chilli peppers
are added to prevent worms from
infesting the mesh). Sour milk is
then added to the whey or milky
residue left over from making
cottage cheese. It is then aged for
over a year. Sour milk was also
added to boiled grain and then
dried in the sun to make traditional
keshk.
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16. Eggs
Eggs in Ancient Egypt
Bird eggs were eaten and offered
to the gods. Cooking eggs in
pharaonic times was no different
from the ways in which they are
cooked in Nubia and Upper Egypt
today, for in addition to sekheinaof
modern-day Upper Egypt, there
was egga(where onion and parsley
is added), and shakshouka(again
with onion and parsley). Modern-
day Egyptians, however, use
chicken eggs rather than duck or
goose eggs which ancient
Egyptians used in their recipes
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17. Eggs in Modern-day Upper Egypt
SekheinaEggs (with onions and
rice)
Serves 3
Ingredients
4 eggs
1 medium-size onion
1/2 cup rice, rinsed
1/2 liter water
1 tbsp oil
1 tsp salt
1 tsp black pepper
1 tsp cumin
1 tsp caraway
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18. Method
1. Dice onion. Fry in an
earthenware pot until golden. Add
water. Bring to
the boil adding salt, pepper, cumin,
and caraway.
2. Add the rice and leave to boil for
10 minutes.
3. Add the eggs to the mixture and
let boil for 10 minutes. Serve as a
soup.
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19. Eggs with Ghee
Serves 2
Ingredients
1 tbsp ghee 4 eggs Dash of salt
Dash of black pepper
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20. Method
1. Put ghee in metal (can be
substituted with nonstick) serving
plate. Place
on top of warm stove until ghee
melts.
2. Break the eggs, sunny side up,
and leave for around 3 minutes.
Add salt
and pepper. Serve.
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21. Egga(Eggs with Parsley)
Serves 2
Ingredients
1 medium onion
2 tbsp oil
4 eggs
1/4 tsp salt
1/4 tsp black pepper 1/4 cup flour
Small bundle (around 1 cup)
parsley
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22. Method
1. Dice onions. Fry in oil until
golden.
2. Beat eggs in a deep bowl. Add
salt, pepper, flour, and chopped
parsley.
3. Add the fried onions to the egg
mixture and beat again.
4. Put oil in a pan. Pour in the egg
mixture. Cook for around 15
minutes
until done. Cook on higher heat for
3 minutes until darkens in color.
Serve.
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23. Eggs with Upper Egyptian
Keshk
Serves 2
Ingredients
1/4 kg keshkballs*
1/2 cup water for soaking 1 tbsp
ghee
4 eggs
Pinch of salt
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24. Method
1. Soak keshkin cold water for 15
minutes. Drain. Mash with a fork.
2. Fry keshkin ghee for 5 minutes
or until it is browned.
3. Beat eggs and salt. Pour over
keshk. Place in serving plate and
put in hot
oven for 10 minutes. Serve hot.
*Upper Egyptian keshkare balls of
uncooked green wheat and sour milk
dried in the sun.
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25. Traditional oven and cooking pots
used today in rural areas of Upper
Egypt.
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26. Cooking Eggs in Modern-day Nubia
Gasigate or menna(eggs) are often cooked the
same way as in Upper Egypt, whether fried in ghee
as eggaor sekheinaIn the latter doukabread can
be used instead of rice
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27. Shakshouka
Serves 4–6
Ingredients
1 large onion
2 cloves garlic
2 tbsp ghee
1/2 kg tomatoes, finely chopped 2
chillipeppers, finely chopped 1 tsp
salt
1/2 tsp black pepper
6 eggs
1 tbsp chopped parsley
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28. Method
1. Dice onion and garlic. Fry in ghee
until golden.
2. Add tomatoes and peppers. Stir
until tomatoes begin to dry. Pour in
1/2
cup of water and add the salt and
pepper.
3. Pour the mixture into the serving
plate. Make 6 small slots with a
spoon
and break an egg into each one.
4. Decorate with chopped parsley.
Place in hot oven for 15 minutes.
Serve
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