Sohla Cooks a 1,000-Year-Old Hangover Cure | 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:
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Sohla travels back to the Islamic Golden Age of 10th century Baghdad and recreates Kishkiyya, a 1,000-year-old hangover cure from one of the oldest Arabic cookbooks. #AncientRecipes

Recipe for Kishkiyya:

What You’ll need for the Kishkiyya:
• 3 lbs of lamb, bone in
• ½ lb of chopped onion
• ¼ lb fresh herbs (4 oz)
• 2 oz oregano, 2 oz dill
• Big handful of chickpeas
• 1 piece galangal
• ½ cup olive oil
• Water
• Chard
• Seasonal green vegetables
• 3 pieces/balls of kishk
• 1/2 pound of liquid/powder kishk
• Verjus
• 6 grams of cumin
• 6 grams of cassia (cinnamon)
• 1 gram cloves
• 1 gram spikenard

Directions:
1. Get a large pot. Add the lamb, 1/2 lb of chopped onion, oregano, dill chickpeas, galangal & olive oil. Add enough water to submerge the ingredients.
2. Bring heat to medium. Cook in the pot until the meat is almost done, about 4-6 hours.
3. Add in the green vegetables.
4. Separately, add all of the kishk in a bowl & pound it into powder. In a separate bowl, pour the verjus. Add the kishk powder to the verjus & dissolve. Then add it to the larger pot & stir to mix thoroughly.
5. Add the cumin, cinnamon & a handful of finely chopped onion to the pot. Do not stir here.
6. When the onion starts to fall apart, add the cloves & spikenard. Turn off the stove & let it simmer on the remaining heat.

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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.
http://histv.co/ancientrecipes

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