How's the presentation? Just imagining it, it would seem that the meet would have a weird color.
It looks great. When I first saw it, I thought "this color can't be beet"
OMG perfect :-)
Babylonian Lamb Stew with Beets (1750–1730 BCE)
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Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)
#62Earlier quoted context omitted.
> On that note, in Arabic, Farsi, and Hindustani the word for Tomato is essentially shared (tumatar/tamatimu) with the English word "tomato". In the Levant we use the word بندورا "bindora" in Arabic for tomato.
Huh. Like Pomodoro. That makes sense.
In Russian we use tomat and pomidor interchangeably.
Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)
#63I mean, this had to be a dish for royalty or something right? How on earth that they have all of those fresh and dried ingredients on hand 4000 years ago.
No, it's common. People today have no idea how truly poor they eat. Modern fast food is essentially fake food paste.
Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)
#64Gonna be quite challenging to get "1/2 cup of rendered sheep fat"
I cant see why.
Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)
#65Earlier 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!
It is not a “clarification”. You are wrong and are spreading misinformation. In Farsi, the word for tomato is gojeh farangi.
Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)
#66Earlier 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.
> Turkish corn (maize)
And in Turkish maize is called "Mısır", which comes from the country name Egypt (which is also Mısır in Turkish).
When Arabs conquered Egypt, they called it "Mishr" (مصر) which literally translates to "country" or "borderland". Maize was originally imported from the Americas, but because the trade route was through Egypt, Turkish people initially called it Egypt Wheat or Egypt Millet. In time, it is started to be called only Mısır/Egypt.
Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)
#67Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)
#68Close to a recipe on Tasting History... https://www.tastinghistory.com/recipes/babylonianlambstew Our current favorite dinner watching along with Alton Brown.
I've made this Roman recipe probably a dozen times and everyone who's tried it really likes it [1]. The strange ingredients are garum [2] and asafoetida [3]. The former is just a fish sauce, so that's not hard to substitute, but you have to find asafoetida on the Internet or at an Indian food store. 1. https://www.youtube.com/watch?v=6LynenQ5h2Y 2. https://en.wikipedia.org/wiki/Garum 3. https://en.wikipedia.org/wiki/…
I can usually find hing (asafoetida) in grocery stores in certain more populous parts of Canada in the spice section, it's quite a good garlic substitute for those who can't do garlic
Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)
#69Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)
#70Apparently 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.
Oh! So were sheep just for meat back then?