shaggy hair and I are going to try making this soup recipe from Mesopotamia! The clay tablets are preserved in Yale Uni’s library today.
The soup contains fennel, cumin, vegetable seeds, and “a lot” of cucumbers.
In the dry northern regions, apples and livestock such as sheep are common, while the more humid southern regions can cultivate vegetables and barley. From this, we can tell that this recipe is a southern Mesopotamian-style dish.
people who hate cucumbers are going to have a rough time. Terrible life if they were to be reincarnated into Mesopotamia because cucumber’s the base of their broth hahaha
In Ancient Mesopotamia, salt was primarily used to preserve meat products, so there will be no salt added to this soup. All is brought out by the long long long simmer of the ingredients.
Mesopotamians were probably the first to discover eating more vegetables seemed to prolong life. This could be why this recipe was found in a temple, because food offerings to the gods had to be the best of the best.
The cucumbers would be disintegrated and the remnants strained out by the end, and the clay tablets suggest that Mesopotamians also kept what hadn’t been eaten and continuously simmered the broth, adding new vegetable scraps each time to deepen its flavor.
I’m going to go buy the ingredients after school, and Shaggy Hair and I will be making them at my place. If it's any good, I'll bring a batch to school for us to have during lunch!
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