10,000 Year Old Porridge Recipe

I have no idea if I can get these ingredients, but probably the oldest recipe I will ever have tried to recreate. It came from pioneering archaeobotanist Gordon Hillman. Anybody ever recreated this or any of Gordon Hillman's other works? Abu Hureyra Einkorn and Wild Rye Porridge [RECONSTRUCTION — Hillman 1989] Hillman's landmark analysis of Abu Hureyra Phase 1 (pre-farming) identified over 100 wild plant species including wild einkorn, wild rye (Secale cereale ssp. ancestrale), wild lentil, and Prosopis (mesquite-like) seed pods. This porridge reconstructs the staple daily meal of a late Natufian village on the Euphrates, boiled in a clay-lined pit using heated stones, just before the adoption of farming c. 10700 BCE. Ingredients 1.5 cups, pounded free wild einkorn grain (Triticum boeoticum) 1/2 cupwild rye (Secale cereale ssp. ancestrale)(Hillman 1989: dominant at Abu Hureyra Phase 1, the earliest wild rye assemblage in the world) 1/4 cup, hulled wild lentil (Lens orientalis) 2 tbsp ground Prosopis farcta seed pods*(Sweet starchy pods; identified by Hillman 1989 at Abu Hureyra)* 3 cups water Method 1.Pound the wild grain heads to separate grain from glumes; grind coarsely on a quern to crack kernels. 2.Sort the wild lentils by hand to remove grit; crack lightly in the mortar. 3.Fill a clay-lined cooking pit with water; heat river stones in the fire until red-hot. 4.Drop hot stones into the water until boiling; add grain, wild lentils, and crushed Prosopis pods. 5.Maintain a gentle boil by replacing cooled stones; cook 40–50 minutes until the grain swells and the lentils dissolve into a thick porridge. Eat directly from the pit or scoop into cupped stone bowls. 7.[RECONSTRUCTION NOTE] Species identification from Hillman 1989. The combination is plausible but the specific proportions are modern estimates. submitted by /u/Inside_Butterfly9478 [link] [comments]