Exploration of ancient cuisines has become popular, driven by researchers who interpret historical recipes. Notable is an interdisciplinary team that studied ancient Mesopotamian recipes from the Yale Culinary Tablets, dated from 1730 BC to the 6th century BC. Recipes include the vegetarian soup pašrūtum, featuring mild flavors like cilantro and garlic, and the meat stew puhādi, which is made with lamb and milk and is complemented by crushed leek and garlic. These ancient dishes are not complex, making them accessible for modern cooks.
The vegetarian soup pašrūtum, or "unwinding," involves flavors no bolder than those of cilantro, leek, garlic, and dried sourdough.
The stew puhādi, which uses lamb as well as milk, turns out to be "delicious when served with the peppery garnish of crushed leek and garlic."
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