Ṣur Ḥūg (TSEER hoog)

Preserved Spice Loaf

Imagine the flavors of the ancient Mediterranean captured in a compact, preserved terrine, perfect for long journeys or leisurely meals by the sea. This Phoenician-inspired dish blends rich minced meat with warm spices, tangy sumac, and the preservation power of olive oil. Compact, flavorful, and shelf-stable, it’s a glimpse into the culinary ingenuity of ancient seafarers and traders. Whether served with flatbreads, fresh herbs, or pickled vegetables, this terrine is versatile and aromatic. Perfect for recreating history or simply bringing a touch of ancient flavor to your table.

Recipe Directions

Preheat your oven to 300°F (150°C).

In a large mixing bowl, combine the ground meat, sumac, coriander, cumin, fenugreek, garlic, and salt. Mix thoroughly until evenly blended.

Add the barley flour or crushed lentils to the meat mixture as a binder, and mix until it holds together well.

Grease a small loaf pan or earthenware dish with olive oil. Pack the meat mixture tightly into the pan, pressing it down to remove air pockets.

Pour the rendered fat (or olive oil) over the top to create a seal.

Cover the dish tightly with foil or a lid and bake for 90 minutes, or until the internal temperature reaches 165°F (74°C).

Let the terrine cool completely. If storing, add an additional layer of rendered fat to the surface to improve preservation.

Serving Suggestions

Slice thinly and serve with flatbreads, olives, and pickled vegetables for a Phoenician-inspired spread.

For a modern twist, dice and pan-fry small pieces to add to salads or grain bowls.

Notes

For historical authenticity, lamb or goat would have been more common than pork in Phoenician regions, but pork works well too.

Sumac provides a tangy, citrusy flavor; if unavailable, use a mix of lemon zest and a pinch of salt as a substitute.

Store in an airtight container in a cool, dry place for up to 5 days, or refrigerate for up to 2 weeks.

History

The Phoenicians, famed for their seafaring and trade, relied on preserved foods that could withstand long journeys across the Mediterranean. Inspired by their connections to the Levant, Mesopotamia, and Egypt, this dish reflects their access to spices and preservation techniques like salting and sealing with fat. While modern SPAM is a marvel of industrial processing, this terrine captures the spirit of ancient ingenuity with natural ingredients and traditional methods.

Servings

6-8

Prep Time (hours)

Items Needed

Mixing bowl, loaf pan or earthenware dish, knife, cutting board, oven, foil or lid

Ingredients

1 lb ground pork, lamb, or goat (your choice)
2 tbsp sumac
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground fenugreek
1 tsp garlic powder or 2 cloves fresh garlic [finely minced]
1 tsp salt
2 tbsp barley flour or crushed cooked lentils [binder]
2 tbsp olive oil [for mixing]
½ cup rendered fat (lard or olive oil) [for sealing]

Item type

Consumable, Food / Drink

Related ethnicities

Phoenician