Ancient Culinary Arts: Babylonian Lamb Stew with Beets

Dated approximately 1750–1730 BCE

This culinary reconstruction is brought to us by the Yale Babylonian Collection, showcasing the flavors of antiquity. These recipes, developed by Gojko Barjamovic and Nawal Nashrallah, allow us to taste history.

🍲 Recipe I: Lamb Stew with Beets

This hearty dish serves either 2 full portions or 15 small, bite-sized appetizers.

Component Requirements

For the Final Garnish:

• 2 tsp dry coriander seed
• 1/2 cup finely chopped cilantro
• 1/2 cup finely chopped kurrat (ramps or wild leek)

Cooking Process

1. Searing: In a wide pot, heat the sheep fat. Add the diced lamb, searing on high heat until the moisture has completely disappeared evaporated.
2. Aromatics: Stir in the chopped onion and cook until it reaches a translucent state.
3. The Base: Incorporate the diced beets, arugula, cilantro, shallots, and cumin. Continue folding the ingredients until the liquid evaporates and the scent becomes fragrant.
4. Simmering: Lower the heat. Using a mortar, crush the garlic and leek together and stir them into the pot. Let the mixture simmer for roughly one hour until the sauce achieves a thick consistency.
5. Finishing: Create a paste by pounding the kurrat and fresh cilantro in a mortar.
6. Presentation: Ladle the stew into bowls and top with the coriander seeds and the prepared herb paste.

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🥖 Recipe II: "Unwinding"

This unique dish combines a fermented barley bread with a savory broth. It also yields 2 full portions or 15 bite-sized servings.

This recipe features bappiru, a traditional "beer-bread" that acts as a thickener and flavor enhancer for the accompanying broth.

Preparation Checklist

• Soak barley seeds overnight
• Toast and grind seeds into flour
• Ferment dough for 12 hours
• Bake bread at $375^\circ\text{F}$
• Prepare aromatic broth

Ingredients Breakdown

The Bread (bappiru):

• 14 oz Barley seeds
• $\frac{3}{4}$ cup Warm water
• $\frac{1}{2}$ tsp Salt
• $\frac{1}{2}$ oz kurrāth (spring onion)
• $\frac{1}{4}$ oz Cilantro
• 2 cloves Garlic
• $3\frac{1}{2}$ oz Leeks

The Broth:

• 2 tbsp Untoasted sesame oil
• $6\frac{1}{4}$ cups Water
• $\frac{1}{2}$ tsp Salt (adjust to taste)

Execution Steps

Part A: The Sourdough Beer-Bread

def make_bappiru():
    step1 = "Wash and soak barley seeds overnight"
    step2 = "Dry, lightly toast, and grind into flour"
    step3 = "Ferment in refrigerator for 12 hours"
    step4 = "Shape into clumps, add salt, and bake"
    return f"Bake at {375} degrees F for 20 minutes"

Part B: The Broth

1. Prep: Chop the cilantro and kurrāth and set them aside.
2. Paste: Use a mortar to grind the leeks and garlic into a smooth paste.
3. Sauté: Heat sesame oil in a pot. Add the garlic-leek paste, stirring constantly for a few minutes until aromatic.
4. Simmer: Pour in the water and salt. Let the mixture simmer gently for approximately one hour.
5. Final Greens: About 15 minutes before completion, stir in the chopped cilantro and leeks.
6. Integration: Just before removing from heat, crumble the baked bappiru bread over the stew. Stir gently and serve immediately.

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Source Information: The Yale Babylonian Collection is managed via the Yale Peabody Museum's Collections Management System.