Podcast: Cooking With Archaeologists

Dan, Tamsin and I went on the Cooking With Archaeologists podcast to chat about digital archaeology, research in Qatar and the Arabian Gulf and life in the field. It was lovely to speak to Colin and we contributed our super secret recipes for kebabs & a bonus recipe for baba ganoush:

Lamb Shish Kebab

Diced lamb
Onions finely diced
Yogurt
Chilli powder
Aleppo pepper or Urfa Biber (smoked Turkish pepper)
Smoked paprika
Salt
Ground black pepper
Ground cumin
A few drops of lemon juice

Marinade for at least 6 hours and then put onto skewers

Light a BBQ with good lump-wood charcoal and let it get good and hot

Baba ganoush

Place the aubergines in the hot coals and let them burn until blackened and cooked through.
Scoop out the roasted aubergine, mash with a fork and add a crushed garlic clove, olive oil and salt.

Skewer up your lamb and cook over hot coals until it is just a little pink. Serve with flat bread and garlic labneh (or Greek yogurt)

Author: colleenmorgan

Dr. Colleen Morgan (ORCID 0000-0001-6907-5535) is the Lecturer in Digital Archaeology and Heritage in the Department of Archaeology at the University of York. She conducts research on digital media and archaeology, with a special focus on embodiment, avatars, genetics and bioarchaeology. She is interested in building archaeological narratives with emerging technology, including photography, video, mobile and locative devices. Through archaeological making she explores past lifeways and our current understanding of heritage, especially regarding issues of authority, authenticity, and identity. View all posts by colleenmorgan