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Babylonian Beer Stew

Today I decided to cook outside, on the open fire. And the menu is Babylonian beer stew with lamb and beetroots, accompanied by fresh flatbread and, well, beer. The original text just calls for “fat“ for frying, so I used the most likely candidate: sheep lard, but you can use oil as well. The main source for ancient Mesopotamian recipes, apart from the archaeological record, is the collection of three cuneiform tablets from the Old Babylonian period that are now part of the Yale Babylonian Collection, and are hence called the Yale Culinary Tablets. They contain the oldest known recipes ever found so far. Not much is known about their provenance, but the language and style of writing suggests that they come from Southern Mesopotamia, in what is now Southern Iraq, and date to approximately 1,700 BCE. Beer brewed from barley was a staple drink in Mesopotamia. Use brown beer, not Pilsen or Export! For the stew you need: mutton or lamb from leg or shoulder, lard or oil for frying, beetroots with some of the greens attached, 1 onion, 1 bottle dark beer, salt, coriander seeds, cumin, breadcrumbs, a small leek or a couple of spring onions, garlic, some fresh herbs like arugula, cilantro, parsley or chives You can find more recipes in my cookbooks "GARUM: Recipes from the Past“ (available in English, German, French and soon in Italian), "From Eden to Jerusalem: Recipes from the Time of the Bible“ (available in English, German and Italian), or "VEGETUS: Vegetarian Recipes from the Past“ (English, German, Italian). For quick and easy no-fuzz gourmet recipes there is "Cooking on the Move: 100 Recipes for Mobile Kitchens". And if you like, visit my website at https://trullocicerone.com.