Dažas vēsturiskas receptes no interneta dzīlēm

Medus tika lietots jau pirms vairākiem tūsktošiem gadu. Dažas no senākajām receptēm ir atrodamas senajās civilizācijās kā ēģiptiešu, grieķu un romiešu. 

Piemēram, senie ēģeptieši lietoja medu dažādos ēdienos, kā saldinātāju cepamlietās, mērcēs un gaļai. Kā saldinātāju fermentētiem dzērieniem. Senajā grieķijā medus tika lietots kā dzērienu saldinātājs (mead) un tika arī lietots deserta ēdienos piemēram "melomakarona". Romieši lietoja medu dažādos saldajos dzērienos, kā arī mērcēs, kas paredzētas gaļai un dārzeņiem. 

Ēģiptiešu maize "medus kūka"

Viena no vecākajām zināmajām receptēm uz planētas. Seno ēģiptiešu maize "medus kūka". Šī maize tika cepta no miltu maisījuma, rauga, medus un garšvielām un bieži tika piedāvāta dieviem kā ziedojums.

Sastāvdaļas:

  • 2 glāzes miltu
  • 1 paciņa rauga
  • 1/2 glāze medus
  • 1/2 glāze silta ūdens
  • 1/2 tējkarote sāls
  • 1/2 tējkarote kanēļa
  • 1/2 tējkarote muskatrieksta (redzēju garšvielās 155 eur /kg 😆)

Gatavošana

  1. In a bowl, mix together the flour, yeast, salt, cinnamon, and nutmeg.
  2. In a separate bowl, mix together the honey and warm water.
  3. Gradually add the honey mixture to the flour mixture and stir until a dough forms.
  4. Knead the dough for 5-10 minutes until it becomes smooth and elastic.
  5. Place the dough in a greased bowl and cover with a cloth.
  6. Let the dough rise in a warm, draft-free place for about 1 hour or until it has doubled in size.
  7. Preheat the oven to 375°F (190°C).
  8. Transfer the dough to a greased baking dish and bake for 25-30 minutes, or until the top is golden brown.
  9. Serve warm with a drizzle of honey, if desired.

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Another ancient recipe with honey is "melomakarona," a traditional Greek dessert made from a mixture of flour, honey, cinnamon, and olive oil. This dish has been enjoyed for centuries and is still a popular sweet treat in Greece today.

And here are the ingredients for the ancient Greek melomakarona:

  • 2 1/2 cups of all-purpose flour
  • 1/2 cup of olive oil
  • 1/2 cup of honey
  • 1/4 cup of sugar
  • 1/4 cup of orange juice
  • 1/4 cup of cognac or brandy
  • 1 teaspoon of baking powder
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/4 teaspoon of ground cloves

Here are the preparation instructions for the ancient Greek melomakarona:

  1. In a large bowl, mix together the flour, baking powder, cinnamon, nutmeg, and ground cloves.
  2. In a separate bowl, mix together the olive oil, honey, sugar, orange juice, and cognac.
  3. Gradually add the honey mixture to the flour mixture and stir until a dough forms.
  4. Knead the dough for 5-10 minutes until it becomes smooth and elastic.
  5. Roll out the dough into small, oval-shaped cookies.
  6. Place the cookies on a greased baking sheet and bake for 20-25 minutes, or until they are golden brown.
  7. In a small saucepan, heat together the remaining honey and cinnamon.
  8. Brush the hot honey mixture over the warm cookies.
  9. Serve and enjoy!


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In ancient Rome, honey was often used as a sweetener in dishes such as fruits, sauces, and fermented drinks. Honey was also used to make a sweet dessert wine called "hydromel."

For the ancient Roman hydromel:

  • 3 pounds of honey
  • 1 gallon of water
  • 1 packet of yeast

For the ancient Roman hydromel:

  1. In a large pot, mix together the honey and water.
  2. Bring the mixture to a boil and let it simmer for 10-15 minutes.
  3. Let the mixture cool to room temperature.
  4. Add the yeast to the mixture and stir well.
  5. Transfer the mixture to a large jar or container and cover with a cloth.
  6. Let the mixture ferment for several days in a warm, draft-free place.
  7. Strain the mixture through a cheesecloth or strainer to remove any solids.
  8. Transfer the hydromel to a bottle or container and store in a cool, dark place.
  9. Serve chilled and enjoy!

Note: These are rough instructions and the exact method of preparation may vary based on the specific recipe and personal preference.