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Additional info for The Pharaoh's Kitchen: Recipes from Ancient Egypts Enduring Food Traditions

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Roqaq or White Feteer Ingredients 3 cups wheat flour Pinch of salt 1 cup water Method 1. Add salt to flour. Add water and knead until a dough forms. 2. Cut dough into orange-sized pieces. 3. Roll out dough balls with rolling pin into large thin circles. 4. Bake in a hot oven for 2 minutes for soft roqaq or 5 minutes for crunchier roqaq. Note: Made in Asyut. Dry roqaq is used to make a kind of feteer stuffed with minced meat and onion drenched in broth. Soft roqaq is used as a kind of bread eaten with mesh (aged cheese) or cooked vegetables.

Qxd:Pharaohs_Kitchen 4/14/10 9:41 PM Page 30 Scene of baking area found in the Tomb of Ramesses III, Valley of the Kings, New Kingdom. In the New Kingdom, it seems that while the same process was used, there were also multiple baking ovens so more than one loaf could be baked at the same time. Models of these going back to the Eighteenth Dynasty have been found in Tell al-Amarna. Some of these were cone shaped, about one meter high and made of brick. 37 Much evidence has survived documenting the process of bread-making.

They would then perform religious ceremonies and offerings would be placed in front of the tomb. A common ancient prayer was that the deceased be blessed with a thousand loaves of bread, a thousand jars of beer, a thousand geese, a thousand bulls, and a thousand of everything that is good. But offerings, which were more likely to be a few loaves of bread on the altar, frequently did not live up to the prayers. In feasts and on special occasions, fruit would be added and sometimes a calf or bull.

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