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How to Cook Pizza on a Shield Like a 600 BC Persian Soldier | Ancient Recipes with Sohla
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Join Sohla El-Waylly as she takes the food you know and love and traces it back to its origins in Ancient Recipes with Sohla! Watch new episodes every other Saturday and check out more here:
Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.
Pizza has been around for so long it’s impossible to pinpoint the exact origins. In this episode, Sohla El-Waylly tries to recreate one of the coolest ancient versions of pizza just how 6th century BCE Persian soldiers would have made it: on their shields! #AncientRecipes
Recipe for Nan‑e Barbari:
For the dough:
1 1/5 cups lukewarm water
1/2 cup beer yeast
2 cups whole wheat flour
2 teaspoons of salt
For the glaze:
2 teaspoons of whole wheat flour
1/2 teaspoon of olive oil
1/3 cup of water
For the toppings:
1/2 cup of halloumi
1/2 cup of dates
Directions:
1. Mix all of the dough ingredients together until well combined into a sticky dough.
2. Knead the dough until it is a smooth, fairly soft dough.
3. Put the dough on a lightly oiled shield. Cover the shield with a towel & let the dough proof for 1 hour.
4. Transfer the dough to a lightly floured surface. Gently deflate the dough & divide it into two pieces. Shape the pieces into a rough log about 9” long. Tent with a damp cloth and proof for another 30 minutes.
5. Preheat the oven to 450 F.
6. Combine the glaze ingredients in a small saucepan and bring to a boil.
7. Once boiling, continue cooking over medium heat stirring constantly until the glaze thickens & coats the spoon — around a minute.
8. Remove the glaze from the heat and set aside to cool enough to handle.
9. Place the shield in the oven to preheat it.
10. Deflate the dough. Use your fingers to press 5 lengthwise grooves into the dough without cutting through the dough.
11. Spread the glaze on each dough, rubbing it all over.
12. Put the dough on the preheated shield. Bake for about 7–8 minutes.
13. Flip the dough, add the dates & halloumi. Bake for another 7–8 minutes.
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel.
The HISTORY® Channel is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming.
CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writer
Jon Erwin
Historian — Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editor
John Schlirf
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
#Cook #Pizza #Shield #Persian #Soldier #Ancient #Recipes #Sohla
S o h l a is way better than Chumlee the bald guy and his fat son! 🎩📢📢🚨😹👺
just a point they probably wouldn’t have set the shield over the fire many of them had leather and wood backing they would likly have used them for radent cooking like cooking bannock on a board set beside a camp fire.
hi Sohla,
you bring ancient recipes into todays life. it’s so amazing to realise how recipes were developed and created back then. cool!
The busy toast latterly expand because dress genomically trace worth a needless psychiatrist. awful, noisy grandfather
Get real you have to cook on the shield over an open fire pit to be anything like they had thousands of years ago, not a friggen oven…
I don’t think that qualifies as a pizza since the crust is baked prior to adding toppings…. This is just a flatbread lol like as stated in the beginning.
They could have used their chariot axles as rolling pins!
Lmfao deny girl deny. You put too much sauce on the taco.
“Bread of Barbarians”
Loved the video but confess to my annoyance that you used a modern looking saber and not a shamshir to cut the dough with.
The concept of the show is really very cool, but the way it has been played out here is with very minimal research. I want the writers and behind-the-scenes staff to put in more effort, and be consistent. If you are doing a show on an ancient Persian recipe, insert facts and pictures that relate to that time and place in Persian history (this is the History channel after all, isn’t it??) Don’t show/tell me facts about Italian pizza, renaissance art, and pictures of Roman soldiers, then fail to have done any background reading on the historical context of what is being presented!! For goodness sake, the cultivation of wheat itself basically originated in Persia — how could you fail to find Khorasan wheat and talk about Khorasan?! Don’t provide so little information to Sohla that she is left saying “I think they probably would have done things this way..?” on repeat. Let alone an absolutely terrible pronunciation of Nan‑e Barbari. Love the idea, hope you (History Channel team) can demonstrate that you actually care enough about different cultures (especially non-Western European cultures) by putting in the work to do it right. Quite frankly, it is a matter of respect.
🙂
whoever edits these must have so much fun
love sohla
👏🏻👏🏻
I made a pizza with dried fig, gorgonzola and mozza, green onion, and honey. I would love to try it with a beer fermented whole wheat dough now
No brush? Sure they did! Feathers!
This actually made me very hungry 😋
Whole wheat flour needs more water
I love this show!
camera’s on her face 100% cant even see what shes doing
Sorry I requested ancient pizza recipe. Didn’t realize you already had it. I’m watching it now!
Can you try ancient jollof rice? I’m interested in the history of that dish or even fufu and pepper soup.
Sohla explains the history along with the foods and recipes in such a inspirational way. Might she composing a cookbook of these fabulous foods?
Interesting!
I’m not very sure the Persians would actually cook bread on their shields. Since most of their shields were wicker lattice construction and would have a large amount of leatherwork. Even those with metal shields would still need to worry about damaging the leather straps or handles they use to manage them. Perhaps they used stones in the shape of their shields?
Still, good work as always Sohla.
just my kind of thing
Ngl came to find more about Iran…saw Sohla…instant click…no regrets
I thought I had subscribed but I didn’t and had to search for your videos! I love them!! You are awesome
where i come from “poof” has another meaning so when i see the poof counter i automatically giggle
نون بربریه که
That sword is not historically accurate by like a 1000 years
Sohla is great
She hardly trying to find the taste, but she don’t found that much
Imagine the Persian soldiers looking for the shield with least amount of blood and dirt on it so they can cook their pizza on it.
Can you do a regency high tea. More viking or medieval !! Pirate food or food from cpt cook ships.
how come this one isn’t in the playlist?
figured there was a culture that did this. just didn’t know it was one my people were a part of 😂
Persian shields were made of reed, wood, wicker, or leather. Any metals present might have been in an edge, or embossed fasteners like nails. But it was unlikely they cooked on them, being made from flammable materials.
At any rate, it’s a tasty-looking recipe, the type of cookware notwithstanding!! 🙂
But the sword hase nothing to do with ancient persia!
Put this program into a cookbook please!! LOVE your show!!! ♥️
Knowing how precious metallurgy and blacksmithing was at that time — there is NO WAY any soldier would use their shield in that manner. They may let something dry on their shield in the sun, but they wouldn’t cook on it — heating/cooling/reheating rinse/repeat would weaken that shield much faster than just using it in regular combat.
I’m Persian and I would add some dried thyme on top of it. Dried thyme is what we have been using for millennia. Because they grow naturally all over the country. Even today we add that on top of modern pizzas in Iran !
sushi
I love watching Sohla
Let her cook over FIRE! 😂❤