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diff --git a/content/tuhu.md b/content/tuhu.md new file mode 100644 index 0000000..c055735 --- /dev/null +++ b/content/tuhu.md @@ -0,0 +1,40 @@ +--- +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. |