About
Isicia Omentata: The Ancient Roman Burger
When we think of burgers, we usually picture a juicy beef patty nestled in a soft bun, topped with cheese, lettuce, and sauce. But did you know that the Romans had their own version of a burger?
Known as Isicia Omentata, this dish was a seasoned minced meat patty, often seen as the ancestor of the modern-day hamburger.
The History of Isicia Omentata
Isicia Omentata dates back to ancient Rome and appears in Apicius, a famous Roman cookbook compiled in the 4th or 5th century AD. This dish was likely enjoyed by wealthier
Romans due to its use of expensive seasonings like pepper and garum (fermented fish sauce).
Unlike today’s burgers, Isicia Omentata was not served in a bun but was wrapped in caul fat (omentum), which helped keep the meat juicy while cooking.
The dish is significant because it represents how the Romans mastered the art of seasoning and cooking minced meat long before modern fast food chains came into existence. It also showcases their love for bold flavors, with a mix of pepper, wine-soaked bread, and herbs enhancing the meat’s taste.
The Original Recipe from Apicius
The recipe for Isicia Omentata appears in Apicius (Book 2, Recipe 1) and is written in classical Latin:
"Isicia omentata: isicia ex pulpa cum pipere, liquamine, et nuces fractis, et caroenum. In omentum involuta, subassas."
This can be translated roughly as:
"Minced meat patties: Minced meat with pepper, liquamen (fish sauce), and crushed nuts, mixed with caroenum (reduced wine or grape must). Wrap in caul fat and cook lightly."
Final Thoughts
While we might associate burgers with American diners and fast food, the Romans were already experimenting with minced meat and bold flavors over 1,500 years ago. Isicia Omentata is a fascinating glimpse into the culinary traditions of ancient Rome and a fun recipe to try for history and food lovers alike. If you ever want to experience a true taste of the past, give this ancient Roman “burger” a go!
Why Try Tsagaan Shülen Today?
Tsagaan Shülen isn’t just a historical dish—it’s a window into Mongolian royal traditions and the significance of white foods in nomadic culture. Its creamy, savory, and deeply nourishing profile makes it a unique and comforting meal, perfect for those looking to explore the heritage of Mongolian cuisine.
So, if you’re ready to cook like a khan, give this ancient dish a try—and experience the flavors of Mongolian royalty firsthand!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
.jpg)
INGREDIENTS
500g minced meat (pork or beef)
1 slice of french style bread, soaked in white or red wine
1 tsp black pepper
1 tbsp fish sauce
1 tbsp crushed pine nuts
Caul fat (or bacon strips as a substitute)
Olive oil for cooking
200 ml reduced grape juice (grape must) - Just take normal grape juice and reduce by 50%
Small Book Big Flavor Vol. 1 is your essential guide to transforming everyday meals into culinary delights with minimal effort. This compact book reignites the joy of home cooking by offering easy-to-follow recipes and practical tips that infuse bold flavors into your dishes. Whether you're a beginner or an experienced cook, you'll find inspiration in its diverse, globally-influenced ideas, from creamy chicken curry to flavorful pilaf rice. Embrace the art of soulful, memorable home cooking and make every meal an event with this indispensable culinary resource.
Instructions
In a bowl, mix the minced meat with soaked bread, pepper, fish sauce, and crushed nuts.
Form small patties and wrap each in caul fat (or bacon) - I used just the fat from the bacon.
Cook in a pan over medium heat with a little olive oil until browned and cooked through.
At 90% done, pour over your reduced grape juice and caramelize for 30 seconds.
Serve with a side of flatbread and olives for an authentic Roman experience!
