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Mesopotamia: Tuh'u Beet Broth
Feb. 27th, 2022 04:22 pmTuh'u Beet Broth. Lamb meat is used. Prepare water; add fat. Peel the vegetables. Add salt; beer; onion; arugula; coriander, samidu, cumin, and the beets. Assemble all the ingredients in a cooking vessel and add mashed leeks and garlic. Sprinkle the cooked mixture with coriander, and suhutinnu.
It appears that "tuh'u" may not be beets but wheatberries.
It also appears that there are two translations, one that says "meat is used", and one "meat is not used", so it may be a vegetable dish, or a kind of porridge cooked with beer and greens. Perhaps in time when more of the cuneiform tablets are translated, these things may become more certain, but unless someone invents a time machine, we just can't be sure what the actual dish was.
For this, I have followed Bottéro's translation above, together with a suggestion found online as to what kind of beer could be used, which was a German Weissbier. As to what tuh'u beets would be, if indeed they are beets, is unknown. I had beetroot, so I used that.
Finely dice onion, sweat them off in fat (I used a mix of ghee and olive oil). Dice as much garlic as you'd like, add to the onions; once they are getting soft, add the diced lamb. Brown the meat and season with salt, cumin, and ground coriander. Put in the diced beets and cover with the beer. Let simmer until the meat is soft and the broth has the desired taste. Add the arugula and leek and cilantro (if used). Let the greens wilt slightly and add some finely sliced fresh garlic.
I served it with bulgur and pomegranate seeds.
It appears that "tuh'u" may not be beets but wheatberries.
It also appears that there are two translations, one that says "meat is used", and one "meat is not used", so it may be a vegetable dish, or a kind of porridge cooked with beer and greens. Perhaps in time when more of the cuneiform tablets are translated, these things may become more certain, but unless someone invents a time machine, we just can't be sure what the actual dish was.
For this, I have followed Bottéro's translation above, together with a suggestion found online as to what kind of beer could be used, which was a German Weissbier. As to what tuh'u beets would be, if indeed they are beets, is unknown. I had beetroot, so I used that.
Finely dice onion, sweat them off in fat (I used a mix of ghee and olive oil). Dice as much garlic as you'd like, add to the onions; once they are getting soft, add the diced lamb. Brown the meat and season with salt, cumin, and ground coriander. Put in the diced beets and cover with the beer. Let simmer until the meat is soft and the broth has the desired taste. Add the arugula and leek and cilantro (if used). Let the greens wilt slightly and add some finely sliced fresh garlic.
I served it with bulgur and pomegranate seeds.
