One of my favorite things about medieval encampments is wandering around the various camps to see what they ate during their time in history and their part of the world.
I was amazed to learn that there were no potatoes, tomatoes, or peppers in Europe during medieval times. In spite of this lack of modern staples, food was varied and delicious with oodles of nuts, fruit, vegetables, herbs, and spices.
It always gives me an urge to go foraging and collect baskets full of mushrooms (which I don’t even like!), hazelnuts, berries, and great sprays of elderflower, feverfew, and dillweed.
In our medieval Bedouin camp we do hot breakfasts and a hot dinner of roasted meat and savory veg. But for lunch we stick to cold foods that are easy to lay out and scrumptious whether you eat right away or drift in after medieval combat or a riveting discussion on ancient fever treatments.
We start with pickled onions and an array of olives.
Our lunches just wouldn’t be the same without Ann’s cheeses that she makes in camp: crumbling, mild cottage cheese…
…and cool, creamy labneh. They both go beautifully with salty olives or darkly sweet prunes, figs, and dates.
If we have time to make them, we bring our own homemade sausages mixed with Hungarian paprika and lashings of fresh garlic. Otherwise we turn to the butcher for an assortment of delicious cold meats.
Along with the savory bites we have baskets of Turkish flat bread and bowls of all sorts of nibbles: almonds and walnuts, dried apples, almond-stuffed dates, and honey-soaked figs.
Needless to say, we never go hungry.
What is your favorite easy, cold lunch? xo