Tuh'u (TOO-hoo)
A Journey to Antiquity with the World’s Oldest Recipe
Embark on a culinary excavation with Tuh'u, a Sumerian stew that boasts the title of the world's oldest recorded recipe. This dish, approximately 3750 years old, is a historical treasure, offering flavors that have withstood the test of time
Recipe Directions
Heat sheep fat in a pot wide enough for the diced lamb to spread in one layer. Add lamb and sear on high heat until all moisture evaporates. Fold in the onion and keep cooking until it is almost transparent. Fold in salt, beetroot, rocket, fresh coriander, Persian shallot and cumin. Keep on folding until the moisture evaporates. Pour in beer, and then add water. Give the mixture a light stir and then bring to a boil. Reduce heat and add leek and garlic. Allow to simmer for about an hour until the sauce thickens.
Pound kurrat and remaining fresh coriander into a paste using a mortar and pestle. Ladle the stew into bowls and sprinkle with coriander seeds and kurrat and fresh coriander paste. The dish can be served with steamed bulgur, boiled chickpeas and bread.History
Tuh'u connects us directly to the culinary artistry of ancient Sumer, where chefs in the earliest cities crafted complex dishes that still resonate with our palates today. More than a meal, Tuh'u is a link to our ancestors, a dish that has nourished generations and now graces our table as a tribute to human civilization's enduring legacy
Ingredients
1 lb leg of mutton, diced½ cup rendered sheep fat
1 small onion, chopped
½ teaspoon salt
1 lb beetroot, peeled and diced
1 cup rocket (arugula), chopped
½ cup fresh coriander, chopped
1 cup Persian shallot, chopped
1 teaspoon cumin seeds
1 cup beer (a mix of sour beer & German Weißbier)
½ cup water
½ cup leek, chopped
2 garlic cloves, peeled and crushed
For the garnish:
½ cup fresh coriander, finely chopped½ cup kurrat (or spring leek), finely chopped
2 teaspoons coriander seeds, coarsely crushed
