food and geography: ancient recipe blog

My life as a mesopotamian farmer

In Mesopotamia I am a male farmer. I raise many crops and livestock on my farm like, barley, millet, beans , wheat,  lettuce, melons, apples, figs, eggplants, dates, grapes, onions, radishes, sesame seeds and many other crops.  Another thing I raise on my farm are barnyard animals like sheep, goats, oxen and donkeys.  I would wear a skirt made out of wool and flax and on special occasion I would wear precious stones such as lapis lazuli and carnelian. When I go out farming I use a cow pulled plow  and also a stone hoe to plant seeds because it’s a fast and easy way. Also, irrigation helped a lot with watering crops and it provided an extra supply of food. Since I don’t have much money I would trade my crops for lumber and stone. Mesopotamia was a very dry place and has very little rainfall. But, during spring and early summer the snow from the mountains would melt and flood the Tigris and Euphrates which would flood our village and the crops. The floods were violent and unpredictable. Sometimes they would  kill people and even change courses of the river. It was very bad for the crops when the river changed its course because the irrigation system didn’t work well and crops died. When I would go out hunting I would use a net and spears to catch fish. Also I use a  slingshot and arrows to catch birds. Usually when I go out hunting I find food near rivers and marshes. After many people became farmers Mesopotamia became very rich for farming. Being a farmer is a  good life style because you didn't have to buy your own food and you had your own livestock.

Source: http://2.bp.blogspot.com/-ROoenJkTKTQ/UW8ZopRSsUI/AAAAAAAAAC4/6w6E25VX9AM/s1600/DownloadedFile-2.jpeg

Mesopotamian red lentil soup and pita bread

Red Lentil Soup with pita breadIngredients (Soup)

• 2 Tablespoons butter
  
  
• ½ large onion, chopped
  
  
• 1 stalk celery with leaves, chopped
  
  
• 1 carrot, chopped
  
  
• ¾ cup lentils
  
  
• 3¾ cups water or chicken stock
  
  
• ½ teaspoon salt
  
  

Ingredients (Bread)

• 14 oz flour
  
  
• 1 cup water
  
  
• ½ tsp salt
  
  

Procedure (Soup)

1. In a large pot, heat the butter over medium to high heat.
   
   
2. Add onion, celery, and carrot and stir until soft. Add the lentils, water or stock, and salt.
   
   
3. Bring to a boil, then reduce heat to medium. Stir.
   
   
4. Let soup cook for 45 minutes to 1½ hours, or until lentils are soft, stirring occasionally.
   
   
5. Add more water if the soup thickens too much. Add lemon juice and cumin to taste (optional). Serve with pita bread.
   
   

Procedure (Bread)

1. Mix the water, flour, and salt together slowly.
   
   
2. Knead the dough and form it into flat round patties.
   
   
3. Cover the dough with a cloth and let it sit overnight.
   
   
4. The next day, bake it in an oven at 350°F for 30 minutes.
   
   

Source: http://saltedkitchen.com/wp-content/uploads/2013/02/smoky-red-lentil-soup-recipe-01.jpg

Source: https://s-media-cache-ak0.pinimg.com/236x/78/d5/05/78d5059c71fb194264c5e5c63d7b3397.jpg

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