Zomos; a Pottage
the Heidelberg Papyrus
(part of an ongoing series in which I share recipes presented at The Lay of El Cid hosted by Barony Bhakail)
Put wheat groats, coriander, leeks, onion, dill, basil, and a little aniseed into a
mortar. Boil on the stove and moisten with water, wine, garum, and wine
vinegar all mixed together. When it has boiled and you are about to take it off
the heat, sprinkle on some ground pepper.
1 cup rice
2 cups water
1/2 oz coriander
1 oz leek, white part, trimmed and soaked.
3 oz onion, diced
1 tsp dried dill
1 oz basil, fresh, chiffonade, or 1 tsp dried
1/4 tsp aniseed, crushed
1/4 cup red wine
1/4 cup red wine vinegar
1 tsp salt
reserve 1/2 tsp black pepper, ground
Crush items together,
Place in pot with tight fitting lid according to your preference.
Poach in water with red wine, wine vinegar.
When done cooking, add pepper.
This recipe has been adapted for gluten, the original calls for wheat groats.
The translator suggests presenting this as a sauce with butter beans (oop),
rather than as pottage.
I would like to discuss your thoughts on this dish, both as presented
in Grant’s book and my presentation of it, in comments.
Grant, Mark. Roman Cookery. London: Serif Cookery, 1999. 131. Print.