A 3,700-Year-Old Babylonian Lamb Stew, Recreated by Yale Scholars
Babylonian Lamb Stew with Beets (1750–1730 BCE)
Yale's Babylonian Collection presents modern recreations of ancient Mesopotamian dishes, including a lamb and beet stew from a 1750–1730 BCE recipe. The instructions, adapted by Gojko Barjamovic and Nawal Nashrallah, call for searing lamb in sheep fat, simmering with beer, arugula, and beets, and finishing with a cilantro and kurrat paste. A second recipe, 'Unwinding,' offers a barley-based sourdough bread and broth. These recipes offer a taste of daily life in ancient Babylon.
Let the stew simmer until the sauce thickens after about an hour.
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Strangely odd culture to pick a recipe from or dedicate a site to.