Main Dishes (meyn dish)
Meals, Stews, Soups, etc.
In ancient times, main dishes were hearty and rooted in local agriculture and hunting practices. Staple grains like wheat, barley, or rice often formed the base of meals, supplemented by whatever meat was available – be it wild game, fish, or domesticated animals like cattle or poultry. These main dishes were not just about sustenance but also reflected the seasonal cycles. For example, during harvest season, a bounty of fresh produce would dominate the plate, while in winters, preserved or dried foods were common. Cooking methods were simple yet effective, relying on roasting, boiling, or baking in clay ovens. These dishes were a testament to the resourcefulness and adaptability of ancient peoples, turning limited ingredients into nourishing meals.
