Sohla Recreates Bread & Cheese From Pompeii | Ancient Recipes With Sohla | History
Join Sohla El-Waylly as she takes the food you know and love and traces it back to its origins in Ancient Recipes with Sohla! Watch new episodes every other Saturday and check out more here:
The Romans weren't the first to feast on bread and cheese - but it was a major staple of their diet! In this episode, Sohla bakes Panis Quadratus, a type of bread that was discovered fossilized in the ruins of Pompeii, along with a cheese made from fresh goat's milk.
Roman food archaeologist Farrell Monaco has done extensive research on ancient Roman breads. She proposed that a wooden wheel-like tool may have been used to make Panis Quadratus loaves in Roman bakeries. Learn more about bread in ancient Rome here!
Recipe for Panis Quadratus and Goat's Milk Cheese:
For the Bread (Panis Quadratus):
Ingredients:
600g biga acida (sourdough starter)
4 tsp salt
500ml water
1000g spelt flour
1. Pour the spelt flour onto the work surface slowly creating a sort of pyramid. Using your hand, create a crater shape in the middle of the flour in order to create the well.
2. Dissolve the salt in the water.
3. Mix the sourdough starter into the flour mixture bit-by-bit by pouring it into the well. Roughly mix in the sourdough starter.
4. Pour the water into the crater slowly bit-by-bit mixing it gently with your hands as you go. Add & mix until all of the water is gone and the flour is fully incorporated.
5. Shape into a rough ball. Knead the dough gently folding it back on itself so it can take in some air. Knead until you can make it into a smooth ball.
6. Slightly flatten the dough into a circle. Place it on an oiled baking tray or other surface. Cover it & let it rest at room temperature for 1 1/2-2 hours.
7. Preheat the oven to 400 degrees.
8. Gently press a dowel rod into the bread to create the unique Panis Quadratus shape.
9. Bake for 30-45 minutes.
10. Let it cool & then eat!
For the cheese:
Ingredients:
1 gallon of whole goat's milk
Salt
Water
1 tsp rennet (1 tablet)
1. In a large pot, bring the milk to a boil on high. Stir the milk the entire time to ensure it doesn't burn or clump.
2. When it gets to a boil (about 10 minutes), turn off the stove.
3. Let the milk stand for about 15 minutes.
4. Crush up the rennet tablet & dissolve it in a little bit of water. Pour it into the milk mixture & stir.
5. Let the milk mixture stand for 30 minutes as the curds start to separate from the whey.
6. Cover a colander with 2 layers of cheese-cloth so there is enough room to eventually pull the cheese-cloth over the curds.
7. Cut the curds & whey mixture into 1x1 cubes. Ladle a few scoops of the mixture into the colander. Pour the rest in. Let it stand for about an hour.
8. Add a little bit of salt to cheese to season.
9. Gather the edges of the cheese-cloth & wrap it over the top of the curds. Twist it tightly. Place a clean, heavy object on top of the cloth enclosed cheese. Let it stand for another hour.
10. Enjoy!
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
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CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writer
Jon Erwin
Historian - Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editors
John Schlirf
Craig Brasen
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
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How to Make Armenian Coffee - Heghineh Cooking Show
Heghineh Cooking Show - How to Make Armenian Coffee Recipe
Making Armenian coffee is pretty much a routine for us, Armenians .We start the day with that coffee, well, I mean many of us;), we drink it after lunch or early dinner. And we certainly drink it when someone comes over for a quick chat or for anything else. That’s the Armenian way , the best way to bond with family, friends and even neighbors. We call it Armenian coffee, but it’s certainly imported from Columbia,as far as I know:)
Nothing difficult or complicated when making this kind of coffee. All you need is the right roast and grind of coffee, a coffee pot, we call it jazve, and patience to bring it to the simmer .Yes, and of course you will need coffee cups: espresso size 3-4oz cups will be the right choice for making the Armenian coffee. Sugar is to be added to your taste.
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Cornish Pasty
This is How to make a genuine Cornish Pasty at home.
RECIPE
500g Minced Beef
200g Swede Diced
250g White Onion Diced
50g Bread crumbs (dried)
21/2 teaspoons salt
2 teaspoons white pepper
50g Vegetable Oil
ALSO: I forgot to mention in the video you need to add
50g Cold Water
700g Potatoes Diced.
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Buttermilk Biscuits | Martha Stewart
Learn how to create savory buttermilk biscuits.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Buttermilk Biscuits | Martha Stewart
EMPANADA - Christmas Cooking Special! *Taglish w/ English Subtitles*
We wish you a safe and happy holiday season and a very merry Christmas! For this special time, we show you how we make our Filipino-style Empanada! Resembling a little meat pie in the palm of your hand, empanadas make the perfect food for on the go, finger food for socially-distanced parties, and the most delicious snack!
We tried out a new style for how we film our videos, please let us know what you think down below :)
As always, thank you for watching! Please leave a LIKE and SUBSCRIBE if you haven't already to see what else we're cooking! & Maligayang pasko po sa inyong lahat!
INGREDIENTS:
INGREDIENTS FOR FILLING
cooking oil (we use coconut oil)
2 lbs ground beef
1 large chopped onion
~2 tbsp chopped garlic
3 chopped carrots
3 chopped potatoes
~1/2 cup green peas
~2 tbsp oyster sauce
~1 tbsp hoisin sauce
~1 tsp sesame oil
SLURRY: 1/3 cup water and 2 tbsp AP flour
seasoning salt (or your salt of choice)
ground black pepper
INGREDIENTS FOR DOUGH
5 cups AP flour
1/2 tsp salt
1/2 cup white sugar
1/2 bar of GOLDEN crisco
1 1/2 ice water
PROCEDURE:
-Stir fry onion and garlic until fragrant, transparent, and sweating. When the onion looks ready, add the ground beef. Season the beef with pepper, oyster sauce, hoisin sauce, seasoning salt, and sesame oil
-Continue stir frying the ground beef until there is no more excess water/liquid and natural oils come out. You may need to cover the beef for a couple minutes just to be sure it cooks properly
-When there is no more liquid, add in the chopped vegetables and peas. Add roughly 1/2 cup of water to help steam the vegetables and also to help prevent everything from sticking to the bottom of the pan
-Add the slurry mixture when the vegetables are cooked and stir continuously for 2-3 minutes. Then the filling is ready
-To make the dough, combine flour, sugar, salt, and golden crisco in a large bowl. Once evenly combined, very slowly trickle in 1 1/2 cups of ice-cold water while mixing with your hands. It will begin to form a shaggy dough. Form a large dough ball. Try not to knead the dough too much as it will make the empanada tough
-Pull the dough apart into roughly 30-35 small balls and then lightly flatten them with your hands
-Using a rolling pin, flatten the dough balls into a sort of long oval shape
-To assemble the empanadas, take the rolled out dough in your hand, scoop about 1 full tbsp of the filling onto the dough, and then place a couple raisins on the filling. Fold the dough in half being careful to not let the filling spill out, and pinch the dough around the perimeter to create a pouch. To add a design to the empanada, we pinched, and then folded the dough around the edge
-To cook the empanada, we deep fried them, but you can also bake them after brushing with an egg wash, or you can even use an air fryer to cook the outside!
-ENJOY!
TALENT Edna Farinas
VIDEOGRAPHER & EDITOR Lorena Farinas
MUSIC CREDIT
Music:
Cranberry Sauce, recipe by Edna Lewis
“Cranberry Sauce with Rum (minus the rum)
Makes about 2 cups
3 cups of cranberries
2 cups of cold water
⅓ cup plus 1tablespoon granulated sugar
1 slightly rounded teaspoon of butter
2 tablespoons of Jamaican rum (minus the rum)”
Lewis, Edna. Cranberry Sauce with Rum Recipe. The Pursuit of Flavor. New York: Alfred A. Knopf, 2019. p247.
Interview in 1994 with Edna Lewis: