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Eat like an Egyptian



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The honey thing also went to their heads, quite literally. In illustrations or paintings from the times, you’ve likely noticed the cones on ancient Egyptian heads, especially the women. Those were made from honey, oils and desirable scents. As the day progressed, the cone would gradually melt and drip down over the hair, infusing it with a pleasant aroma – and, realistically, far more – resulting in what was, for the time, a really good hair day.

Cook like an ancient Egyptian

If you’d like to bring a touch of the exotic to your next dinner party, try one of these recipes, courtesy of the British Museum. They are all authentic recipes from ancient Egypt. Want to spice up the party with an almost-authentic brew? Try Tut’s Tipple made by Victoria’s Spinnakers Brew Pub. They used an authentic recipe using emmer wheat, figs and aniseed, then toned it done to appeal to today’s palate.


4 eggs

275 ml milk

15 ml olive oil

45 ml honey

Pepper to taste

Mix eggs, milk and oil together, pour into frying pan that has been preheated with a little oil and, thoroughly cook on one side. Turn out onto plate, pour the warmed honey over the omelette, sprinkle with pepper, and serve hot.


430 g flour

15 ml sweet white wine

Pinch of cumin

Pinch of aniseed

50 g animal fat

25 g finely chopped cheese

1 beaten egg

12 bay leaves.

Mix the flour, cumin and aniseed. Add wine. Rub in the fat, cheese and bind with the egg. Shape mixture into 12 small cakes and place each one on a bay leaf. Bake for about 25-30 minutes at 400 F (200 C).


These can be made from the above recipe using any leftover sweet wine cakes. Remove stale crusts, put the remaining cakes into an oven-proof dish and steep them in milk. Cook at 350 F (180 C) for 20 minutes. Warm 45 ml of honey and pour over the cooked cakes, pricking the surface so the honey can be readily absorbed. Finally sprinkle with pepper and serve.


Blend 200 g of fresh dates with a little water. Then add a little cinnamon and chopped walnuts to taste. Shape into balls, coat in honey, ground almonds and serve.