• Welcome to Religious Forums, a friendly forum to discuss all religions in a friendly surrounding.

    Your voice is missing! You will need to register to get access to the following site features:
    • Reply to discussions and create your own threads.
    • Our modern chat room. No add-ons or extensions required, just login and start chatting!
    • Access to private conversations with other members.

    We hope to see you as a part of our community soon!

4000 Years Old recipes

sun rise

The world is on fire
Premium Member
I'd try this meal.

Professor Tries Out Recipes That Are Nearly 4000 Years Old, Shares How They Looked And Tasted


babylonian-meal-recipes-tablet-bill-sutherland-5-5efc40b2a2123__700.jpg
 

exchemist

Veteran Member
What it doesn't say is the order of addition. I'd start with the fat, seal the lamb and remove, then sweat the onion, leek and shallot, then add the garlic, then add the lamb back, add the water and barley cakes (sort of dumpling?), season with salt and simmer for 1 1/2 - 2 hrs. In fact this is not a million miles from the lamb stew with pearl barley that my mother used to make, though that also had carrots in it.

Not sure about the milk, though. There is an Italian recipe for pork in milk (apologies twice over to any Jewish readers!) that I make which is not dissimilar, though that involves lemon peel and sage. I suppose milk would curdle and thicken the juice a bit - that's what it does in the pork recipe.
 

Onoma

Active Member
So is a wooden mallet.

Thanks ! As a retired chef ( 3rd gen in my family,) I used those thingies more than once

Very handy

Although if I were making a Bolognese, it would be a little hard to tenderize the meat with a mallet, so I'd stick to a more traditional method

Like milk
 

ChristineM

"Be strong", I whispered to my coffee.
Premium Member
Thanks ! As a retired chef ( 3rd gen in my family,) I used those thingies more than once

Very handy

Although if I were making a Bolognese, it would be a little hard to tenderize the meat with a mallet, so I'd stick to a more traditional method

Like milk

If i were make making Bolognese i would use red wine.
 
Top