With chefs and home cooks constantly trying to change up their menus and create new ideas, many look to the past for inspiration. From bringing back ancient grains to adding a modern twist on traditional hot chocolate, we take you through 18 ancient recipes that are experiencing a modern revival:
Roman Garum (Fermented Fish Sauce)
Fermented foods are making a comeback as they contain healthy bacteria which has been shown to improve gut health. While fermented fish sauce doesn’t sound the most appetizing, it offers an umami taste that adds depth to stews and sauces. A modern alternative to Roman Garum is shrimp paste or fish sauce but chefs are looking for an authentic taste to woo their diners.
Egyptian Ful Medames (Fava Bean Stew)
This hearty Egyptian stew can be served as a breakfast or for lunch and contains fava beans, olive oil, and spices such as cumin. For extra warmth, you can spice it up with chopped chili, vegetables and squeeze of lemon. Some recipes also and and a sprinkle of feta cheese for extra flavor, adding a twist to the classic version.
Aztec Guacamole (Molcajete Version)
People can’t seem to get enough of avocados and guacamole as they feature on many U.S breakfast, brunch and dinner menus. In a bid to take their guac to the next level, people are turning to traditional methods of grinding the ingredients in a traditional stone mortar (molcajete) for a richer texture, just as the Aztecs did.
Medieval Pottage (Hearty Vegetable Soup)
Now and again there’s nothing better than a hearty bowl of soup when comfort food is in order. This simple but nourishing Medieval Pottage has been getting a modern makeover with seasonal vegetables, lentils, and a touch of fresh herbs for an extra zing.
Viking Mead (Honey Wine)
For those looking to surprise their guests with a tipple with a difference, homemade mead using ancient Viking recipes will keep your guests on their toes. The honey wine is surprisingly easy to make and modern versions allow you to experiment with different types of honey and fruits for an added twist.
Ancient Egyptian Kohlrabi Fritters
Kohlrabi is the less well-known version of the turnip and is perfect for making crispy fritters, as the Egyptians mastered. You can modernize the fritters with grated Parmesan cheese and a yogurt dipping sauce for a tasty appetizer when you want something different for dinner.
Roman Offarum (Spiced Chickpea Stew)
This flavorful stew contains chickpeas, vegetables, and a warming blend of spices. Cumin, coriander, and turmeric add a depth of flavor that elevates a standard stew into something special.
Inca Chuño (Freeze-Dried Potato Mash)
Just when you thought people had run out of ways to cook potatoes, chefs are bringing back Inca Chuño, an ancient way of preserving potatoes. The Incas spread out their harvested potatoes at high altitudes, so they were exposed to freezing temperatures overnight. They were then stomped on to get rid of excess moisture then left to dry out again. This unique texture is being recreated by modern chefs who use freeze-drying techniques on potatoes and other vegetables.
Mayan Tamales (Cornmeal Dough Pockets)
Mayan Tamales are versatile dough pockets that can be filled with savory or sweet ingredients. The tamales are made of cornmeal and contemporary fillings include shredded chicken, black beans or fruit compotes for sweet offerings.
Mesopotamian Lentil Soup with Flatbread
Lentils take center stage in this hearty soup as they were a staple crop in Mesopotamia. Today, the humble soup is being jazzed up by swirls of pesto or a drizzle of hot sauce for added flavor.
Ancient Greek Gyros (Spit-Roasted Meat)
Gyros embraces the concept of marinated meat cooked on a vertical spit and arguably nobody does it better than the Greeks. Modern versions of Gyros involve pita bread, which was not common back in ancient times and you can now get chicken or even vegetables for a lighter option to traditional lamb.
Roman Moretum (Garlic and Cheese Spread)
This rustic yet delicious spread, made with cheese, herbs, and a generous amount of garlic, was a staple in Roman households. From humous to tzatziki, we can’t get enough of dips and crudités these days and people are embracing moretum all over the world.
Viking Rhubarb Crumble
Vikings enjoyed rhubarb crumble as their favored sweet treat and many versions have made it to dinner tables across the U.S. Modern chefs are using seasonal fruits like berries or peaches for a more sustainable crumble and it’s topped with a crunchy oat crumble for extra texture.
Indus Valley Civilization Spiced Flatbreads
Flatbreads are a staple across many modern cultures but this Indrus Vallery version is being embraced in recent years. To bring flatbreads into this century, people are adding a variety of spices like cumin, fennel seeds and za’atar for a blast of flavor.
Ancient Egyptian Falafel (Fava Bean Fritters)
These crispy fritters are a favorite among vegetarians, with contemporary versions using chickpeas or a mixture of legumes like lentils and black beans for those looking to add extra protein into their diet.
Shang Dynasty Noodle Soup
Noodles were enjoyed in ancient China and the love for this humble carbohydrate has continued to grow ever since. Shang Dynasty Noodle Soup is a great base for modern Asian dishes that feature a variety of broths, vegetables and protein options like tofu and chicken.
Ancient Roman Frittata (Baked Egg Dish)
This versatile dish uses eggs, cheese, and any leftover ingredients from your refrigerator. People are embracing the frugality of the ancient Romans, particularly when money is tight so every scrap of food is utilized.
Aztec Chocolate Drink (Hot or Cold)
Aztecs enjoyed a bitter chocolate drink, often spiced with chili. While hot chocolate and chocolate shakes have been common for centuries, people are embracing the quality of chocolate used by the Aztecs, often sweetened with honey and maple syrup and spiced with cinnamon.
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