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| Name | A 4000 Year Old Recipe for the Babylonian New Year |
| Video Uploader | Video From Tasting History with Max Miller |
| Upload Date | This Video Uploaded At 29-12-2020 16:00:02 |
| Video Discription | Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Tasting History Merchandise: https://crowdmade.com/collections/tastinghistory For further reading on these recipes visit: https://www.academia.edu/40639453/Food_in_Ancient_Mesopotamia_Cooking_the_Yale_Babylonian_Culinary_Recipes Follow Tasting History here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 Reddit: r/TastingHistory Discord: https://discord.gg/d7nbEpy Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share LINKS TO INGREDIENTS & EQUIPMENT** Canon EOS M50 Camera: https://amzn.to/3amjvwu Canon EF 50mm Lens: https://amzn.to/3iCrkB8 Le Creuset Dutch Oven 7.25 qt: https://amzn.to/3mLkWJF LINKS TO SOURCES** https://www.academia.edu/40639453/Food_in_Ancient_Mesopotamia_Cooking_the_Yale_Babylonian_Culinary_Recipes Gojko Barjamovic: https://nelc.fas.harvard.edu/people/gojko-barjamovic Myths from Mesopotamia translated by Stephanie Dalley: https://amzn.to/2Kvzr7b Babylon byPaul Kriwaczek: https://amzn.to/37GJRJT The Oldest Cuisine in the World by Jean Bottéro: https://amzn.to/2Jf1eIm The Babylonian Akitu Festival by Svend Aage Pallis: https://amzn.to/2M5hZa7 The Babylonian New Year Festival by Karel Van Der Toorn: https://brill.com/view/book/edcoll/9789004275669/B9789004275669-s021.xml **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. Editor: WarwicSN - https://www.youtube.com/WarwicSN Subtitles: Jose Mendoza DISH NAME ORIGINAL c.1740BC RECIPE (From The Yale Babylonian Tablets) Tuh’u sirum saqum izzaz me tukan lipia tanaddi tusammat tabatum sikara susikillum egegerum kisibirrum smidu kamunum alutum tukammas-ma karsum hazannum teterri kisibirrum ina muhhi sipki tusappah suhutinnu kisibirrum isarutu tanaddi. Tuh’u. Lamb leg meat is used. Prepare water. Add fat. Sear. Add in salt, beer, onion, arugula, cilantro, samidu, cumin, and beets. Put the ingredients in the cooking vessel and add crushed leek and garlic. Sprinkle the cooked mixture with coriander on top. Add suhutinnu and fresh cilantro. MODERN RECIPE INGREDIENTS - 1lb (450g) Leg of Lamb Chopped into bite size pieces. - 3-4 Tablespoon Oil or Rendered Fat - 1 ½ teaspoons Salt - 2 Cups (475ml) Water - 12 oz (350ml) Beer - (A sour beer and German Weissbier are recommended, but any non-hoppy beer will suffice) - 1 Large Onion Chopped - 2 Cups Arugula Chopped - 3/4 Cup Cilantro Chopped - 2 Teaspoons Cumin Seeds crushed - 2 Large Beets (approx. 4 cups) Chopped - 1 Large Leek Minced - 3 cloves Garlic, - 1 Tablespoon Dry Coriander Seeds - Additional Chopped Cilantro for garnish - Samidu* (Something akin to 1 Persian Shallot) - Suhutinnu* (Something akin to Egyptian Leek for garnish) *These ingredients have no definite translation; the shallot and leek are the best guesses of scholars at Yale and Harvard Universities) METHOD 1. Add the oil/fat to a large pot and set over high heat. Sear the lamb for several minutes in the oil until lightly browned. 2. Add the onions and let cook for 5 minutes, then add the beets and let cook for 5 minutes. Then add the salt, beer, arugula, cilantro, samidu (shallot) and cumin and bring to a boil. Mash the garlic into a paste and mix with the leek, then add to the pot. 3. Lower heat to medium and let simmer for approximately 1 hour, or until the beets and meat are cooked to your liking. 4. Once cooked, dish it into a bowl and sprinkle with coriander seeds. Garnish with fresh cilantro and suhutinnu (leek) PHOTO CREDITS Crocus: By Safa.daneshvar - Own work, CC BY-SA 3.0, http://bit.ly/3hfNN7F Statue of Nabu: By Osama Shukir Muhammed Amin FRCP(Glasg) - Own work, CC BY-SA 4.0, http://bit.ly/2KodVkV Temple of Nabu at Borsippa: Osama Shukir Muhammed Amin FRCP(Glasg), CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons Ishtar Gate: Joyofmuseums, CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0, via Wikimedia Commons King Marduk-zakir-shumi: By Osama Shukir Muhammed Amin FRCP(Glasg)Throne Dais of Shalmaneser III at the Iraq Museum.jpg, CC BY 4.0, http://bit.ly/3nMw22j #tastinghistory #babylon #akitu |
| Category | Education |
| Tags | tasting history | food history | max miller | babylon | tuhu | babylonian recipes | ancient recipes | babylonian stew | lamb stew recipe | akitu festival | babylonian akitu | babylonian akitu festival | babylonian new year | gojko barjamovic | yale tablet | yale babylonian recipe tablets | yale babylonian collection recipes | enuma elish | Tiamat | Gilgamesh | Nabu |
