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author | Roger Gonzalez <roger@rogs.me> | 2022-06-08 11:07:03 -0300 |
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committer | Roger Gonzalez <roger@rogs.me> | 2022-06-08 11:07:03 -0300 |
commit | e5fda5d50a9135c6573d10ed2aa5bc3bec86b7aa (patch) | |
tree | 2a08da4fa33c270b2fe32ad04b94a7e1e5e3e149 /content/tuhu.md | |
parent | fa55da270fba837ca0b2efb0db9f9aab1fdcd497 (diff) |
First steps towards montevideo.restaurant
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diff --git a/content/tuhu.md b/content/tuhu.md deleted file mode 100644 index c055735..0000000 --- a/content/tuhu.md +++ /dev/null @@ -1,40 +0,0 @@ ---- -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. |