First steps towards montevideo.restaurant

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----
-title: "Tuh'u"
-date: 2021-03-23
-tags: ['lamb', 'stew']
-author: holsterbau
----
-
-Tuh'u (Akkadian for possibly "beetroot") is an ancient Mesopotamian spring festival dish, a lamb stew of sorts, extracted by historians at
-Yale Babylonian Collection from tablets from Babylonia, ca. 1740 BC.
-
-- ⏲️ Prep time: 30 min
-- 🍳 Cook time: 60-90 min
-- 🍽️ Servings: 3
-
-## Ingredients
-
-- 450 g of lamb leg meat, diced
-- 4 tbsp of sesame oil, olive oil, or rendered fat
-- 350 mL of prepared water
-- 350 mL of sour-tasting beer (e.g. Weißbier)
-- 1 large onion, chopped
-- 2 cups of arugula, chopped
-- ¾ cup of cilantro, chopped
-- 2 tsp of cumin seeds, crushed or powdered
-- 2 large beetroots, chopped
-- 1 leek, minced or diced
-- 3-9 cloves of garlic, minced or diced
-- 1 Persian shallot (Akkadian: *samidu*; uncertain translation)
-- 1 Egyptian leek (Akkadian: *suhutinnu*; uncertain translation)
-- Coriander seeds for garnish
-
-## Directions
-
-1. Add oil/fat to a large pot (preferably iron) and set over high heat. Sear lamb for several minutes in the oil/fat until lightly browned.
-2. Add onions and cook for 5 minutes
-3. Add beetroots and let cook for 5 minutes.
-4. Add salt, water, beer, arugula, cilantro, shallot, and cumin. Bring to a boil.
-5. Mix garlic with leek and Egyptian leek, and add the mixture to the pot.
-6. Lower heat to medium and let simmer for 60 minutes, or until the beetroot and meat are cooked to your liking.
-7. Once the tuh'u has finished cooking, serve in a bowl. Sprinkle with coriander seeds. Garnish with chopped cilantro and chopped Egyptian leek.