Emmer Wheat with Sesame Oil

Introduction: Whole emmer wheat grains simmered tender and tossed with sesame oil, a simple grain side using Mesopotamia’s most significant wheat variety alongside barley.

Cultural Background: Emmer wheat is well attested in Mesopotamian agricultural texts as a significant cultivated grain alongside barley, though generally of somewhat lower status and quantity in administrative records than barley itself; sesame oil, as elsewhere in this collection, is well documented as a major Mesopotamian cooking fat, and this simple grain-and-oil side reflects the combination of these two staples rather than one specifically named period recipe.

Tips: – Soaking the emmer wheat overnight shortens cooking time and gives a more even texture. – Emmer wheat holds its shape better than modern bread wheat when cooked whole, giving a pleasantly chewy side dish.

Variations: – Naturally vegan as written. – A little chopped fresh herb can be stirred through just before serving.

Storage: Refrigerate covered for up to 3 days.

Reheating: Reheat gently in a pan with a splash of water over low heat for 4-5 minutes, stirring.

Nutrition: Per serving (approx.): 210 kcal, 7 g protein, 34 g carbohydrate, 6 g fat, 5 g fibre.

FAQs:

Q: Was emmer wheat as important as barley in Mesopotamia?

A: It was a significant cultivated grain, but generally appears in somewhat smaller quantities in administrative and ration records compared to barley, which held the dominant staple-grain role in ancient Mesopotamia.

Q: What does emmer wheat taste like?

A: A nutty, slightly chewy grain with more bite than modern bread wheat when cooked whole, similar to modern farro, to which it is closely related.