Mesopotamian Halazzu Broth: A modern take
Feb. 20th, 2022 05:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nuncheonThe following is not a try at recreating an authentic Mesopotamian dish; it is a modern dish inspired by the recipes of the Yale tablets.
Halazzu in broth. Meat is used. Prepare water; add fat; salt, to taste; onion, samidu, leek and garlic, mashed with kisimmmu. Crush some of the cultivated plant called halazzu. Assemble all ingredients in a pot.
Halazzu, according to Laura Kelley, is Carob. Kisimmu is either a sour milk product or fresh cheese.
The Recipe
Ingredients:
diced meat (I had turkey steaks which, while definitely not period, worked well)
dairy (I had Turkish cheese; sour cream or yoghurt are alternatives)
1-2 onion, finely diced
3 cloves of garlic, finely diced (or as much as you would like, really)
2-3 cloves of garlic, finely sliced (to go in at the end)
1 small fennel, diced (for that aniseedy flavour)
1 leek, sliced
1 head of bok choi, sliced (told you it was inspired by)
1-2 carob pods, either diced or ground
1-2 teaspoons of grape molasses
a pinch or two of ground coriander
a dash of white wine vinegar or cider vinegar
salt to taste
Brown the onions and diced garlic until almost done; add the meat and brown. Add the fennel. Season with salt and coriander. Add the carob and grape molasses; add water and cook / simmer until the meat is almost done. Taste the broth and add vinegar, salt and coriander to taste. Add the leek and bok choi, add a little water if needed, simmer.
When the meat is done and the broth has the desired taste, add the finely sliced fresh garlic and the cheese / sour cream.
Serve with bulgur.
The carob in the broth has an almost chocolatey flavour. I used the grape molasses for added sweetness. The vinegar and cheese bring acidity, while the garlic at the end gives a little heat.
Not authentic, no - but quite tasty, if I do say so myself.
Halazzu in broth. Meat is used. Prepare water; add fat; salt, to taste; onion, samidu, leek and garlic, mashed with kisimmmu. Crush some of the cultivated plant called halazzu. Assemble all ingredients in a pot.
Halazzu, according to Laura Kelley, is Carob. Kisimmu is either a sour milk product or fresh cheese.
The Recipe
Ingredients:
diced meat (I had turkey steaks which, while definitely not period, worked well)
dairy (I had Turkish cheese; sour cream or yoghurt are alternatives)
1-2 onion, finely diced
3 cloves of garlic, finely diced (or as much as you would like, really)
2-3 cloves of garlic, finely sliced (to go in at the end)
1 small fennel, diced (for that aniseedy flavour)
1 leek, sliced
1 head of bok choi, sliced (told you it was inspired by)
1-2 carob pods, either diced or ground
1-2 teaspoons of grape molasses
a pinch or two of ground coriander
a dash of white wine vinegar or cider vinegar
salt to taste
Brown the onions and diced garlic until almost done; add the meat and brown. Add the fennel. Season with salt and coriander. Add the carob and grape molasses; add water and cook / simmer until the meat is almost done. Taste the broth and add vinegar, salt and coriander to taste. Add the leek and bok choi, add a little water if needed, simmer.
When the meat is done and the broth has the desired taste, add the finely sliced fresh garlic and the cheese / sour cream.
Serve with bulgur.
The carob in the broth has an almost chocolatey flavour. I used the grape molasses for added sweetness. The vinegar and cheese bring acidity, while the garlic at the end gives a little heat.
Not authentic, no - but quite tasty, if I do say so myself.
no subject
on 2022-02-21 12:27 am (UTC)no subject
on 2022-02-21 10:29 am (UTC)I wish I could send you some of it; it's definitely one I'll do again. It was yum.
no subject
on 2022-02-22 10:55 am (UTC)no subject
on 2022-02-22 02:11 pm (UTC)