Ingredient
Browse 2 published historical recipes tagged with "Lamb" (Ingredient). Explore primary sources and modern kitchen adaptations.
Ancient Mesopotamia
Guided by m. puhādi (“Stew of Lamb”) on Old Babylonian tablet YBC 4644 (Recipe 12, obverse lines 31–32), this article presents a modern home proposal combining lamb, milk, grain cakes and alliums. It is distinct from the beet-based stew Tuh’u.
Abbasid Baghdad (1226)
The premier dish opening the 1226 Baghdadi culinary manual 'Kitāb al-Ṭabīkh'. Tender lamb simmered in a sweet-and-sour broth of wine vinegar and date syrup (or honey), featuring saffron, carrots, dried figs, raisins, almonds, and the floral fragrance of rose water from the Islamic Golden Age (an untested home adaptation).