(1)

Whisk together:

1 cup olive oil

1 cup milk

2 eggs

Sift together:

3 cups barley flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon salt

1 tablespoon coriander

Mix wet and dry ingredients together. 

Add 3 teaspoons lemon zest and chopped figs.

Bake 35-40 min @ 350°.

(2)

Mix together:

2 cups barley flour

1 tablespoon coriander

¼ teaspoon salt

1 teaspoon baking soda

Mix together:

2 eggs

½ cup honey

¼ cup date sugar

¼ cup olive oil

Alternate mixing wet and dry ingredients in 3 parts with

1 cup sheep’s milk yogurt.

Add raisins and figs.

Bake 45-50 min @ 350°.

                             Etz Chayyim

          “V’achalta, v’sheva’ta uv’rach’ta…”  Deut 8:10

Mesopotamian Unleavened Bread

from “The Oldest Cuisine in the World”, Jean Bottero

Knead coarse-ground ziqqu (cheap, plain, ordinary) flour with buttermilk.

Cook on buttered dish spread thin.

Make for me an altar of earth for libations

Make for me an altar of unhewn stone for offering

    And in every place where my name is called

I will come and bless you

מזבח אדמה תעשה-לי יין נסח
מזבח אבנים תעשה-לי קדוש
בכל-המקום אשר אזכיר אתשמי
אבוא אליך וברכתך