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Babylonian Lamb Stew with Beets (1750–1730 BCE)

babylonian-collection.yale.edu

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Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)

#31

Post by alephnerd »

amir_karbasi wrote: post #30
alephnerd wrote: post #17

Earlier quoted context omitted.

The recipe is also similar to Hamedh [0], a delicacy in Iraqi and Baghdadi Jewish households. The only major difference is the addition of tomatoes thanks to the Columbian Exchange, and rice - which would have not been cultivated or traded in West Asia yet. On that note, in Arabic, Farsi, and Hindustani the word for Tomato is essentially shared ( tumatar / tamatimu ) with the English word "tomato". But anyhow, a lot…

Actually, in Persian, tomato is literally translated as “western plum”. This is common in our language as we usually say “western” or “foreign” as a prefix to many things that were introduced to Iran (strawberries, sit-style toilets, etc)

Appreciate the clarification!

Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)

#32

Post by riffraff »

amir_karbasi wrote: post #30
alephnerd wrote: post #17

Earlier quoted context omitted.

The recipe is also similar to Hamedh [0], a delicacy in Iraqi and Baghdadi Jewish households. The only major difference is the addition of tomatoes thanks to the Columbian Exchange, and rice - which would have not been cultivated or traded in West Asia yet. On that note, in Arabic, Farsi, and Hindustani the word for Tomato is essentially shared ( tumatar / tamatimu ) with the English word "tomato". But anyhow, a lot…

Actually, in Persian, tomato is literally translated as “western plum”. This is common in our language as we usually say “western” or “foreign” as a prefix to many things that were introduced to Iran (strawberries, sit-style toilets, etc)

Interesting, in various European languages those tend to be "Turkish": turkey hens (the bird called turkey now), Turkish corn (maize), Turkish beans (long beans).

Again, trade routes.

Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)

#33

Post by thaumasiotes »

dvh wrote: post #16

Apparently their beets looked the same as ours: > The kind of beets used in such an ancient recipe should not be different from the beets we use today, even in name. We read in Dictionary of Assyrian Botany (by Campbell Thompson, 1948) that in the ancient Mesopotamian region it was called ‘shumundar,’ it was as red as blood, and has a spinning-top shape (pp. 49, 51).

If it's any consolation, their lambs were nothing like ours.

This period is early enough that sheep weren't yet sheared.

Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)

#34

Post by amir_karbasi »

alephnerd wrote: post #31
amir_karbasi wrote: post #30

Earlier quoted context omitted.

Actually, in Persian, tomato is literally translated as “western plum”. This is common in our language as we usually say “western” or “foreign” as a prefix to many things that were introduced to Iran (strawberries, sit-style toilets, etc)

Appreciate the clarification!

My pleasure! I also find languages very interesting and have had the opportunity to grow up in a bilingual home and learn French and German.

One more fun fact is that potato is a direct translation of the French “Pomme de terre” (“sib zamani” or “ground apple”).

Back to the actual topic, this is a recipe that’s definitely worth trying. Persian shallots are actually more garlicky than oniony. A great addition to lamb dishes and yogurt.

Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)

#35

Post by oldandboring »

riffraff wrote: post #32
amir_karbasi wrote: post #30

Earlier quoted context omitted.

Actually, in Persian, tomato is literally translated as “western plum”. This is common in our language as we usually say “western” or “foreign” as a prefix to many things that were introduced to Iran (strawberries, sit-style toilets, etc)

Interesting, in various European languages those tend to be "Turkish": turkey hens (the bird called turkey now), Turkish corn (maize), Turkish beans (long beans). Again, trade routes.

> maize

Which, in turn, originated in Mexico and didn't make its way to Europe until the 1500s.

Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)

#36

Post by greatquux »

eikenberry wrote: post #21

Close to a recipe on Tasting History... https://www.tastinghistory.com/recipes/babylonianlambstew Our current favorite dinner watching along with Alton Brown.

Yes! Came here to recommend Max. His cookbook is also educational and interesting and some of the recipes are even good! :-)

Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)

#37

Post by idontwantthis »

riffraff wrote: post #32
amir_karbasi wrote: post #30

Earlier quoted context omitted.

Actually, in Persian, tomato is literally translated as “western plum”. This is common in our language as we usually say “western” or “foreign” as a prefix to many things that were introduced to Iran (strawberries, sit-style toilets, etc)

Interesting, in various European languages those tend to be "Turkish": turkey hens (the bird called turkey now), Turkish corn (maize), Turkish beans (long beans). Again, trade routes.

In Panama they say Chino for foreign versions and in Cambodia they say barang which literally means Frankish (via farang from Thailand).

Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)

#39

Post by ilc_genesis_01 »

eikenberry wrote: post #21

Close to a recipe on Tasting History... https://www.tastinghistory.com/recipes/babylonianlambstew Our current favorite dinner watching along with Alton Brown.

Yep, this is a great shoutout and I'm also a big TH fan. If you haven't yet, check it out!

Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)

#40

Post by jp0d »

cantalopes wrote: post #38

Gonna be quite challenging to get "1/2 cup of rendered sheep fat"

Lamb is quite popular down here in Australia. I usually keep some rendered fat from my roasts etc. Sometimes I cook other meats with it and it adds heaps of flavour. I do that with pork fat as well.
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