Tuh'u
Holsterbau
https://publicdomainrecipes.com/tuhu/
30 min
60-90 min
Tuh'u is an ancient Mesopotamian spring festival lamb stew, with beetroots, prepared according to tablets from Babylonia, ca. 1740 BC, and extracted by Yale Babylonian Collection historians.
3 servings
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
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.
Add onions and cook for 5 minutes
Add beetroots and let cook for 5 minutes.
Add salt, water, beer, arugula, cilantro, shallot, and cumin. Bring to a boil.
Mix garlic with leek and Egyptian leek, and add the mixture to the pot.
Lower heat to medium and let simmer for 60 minutes, or until the beetroot and meat are cooked to your liking.
Once the tuh'u has finished cooking, serve in a bowl. Sprinkle with coriander seeds. Garnish with chopped cilantro and chopped Egyptian leek.