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