Tuh'u (Beet, Beer & Meat Stew) - A Taste of the Ancient Mesopotamia

An herbaceous and hearty beet based meat stew with lots of history. This could be one of the world's oldest recipes.

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Tu'hu

Imagine sitting at a grand banquet in the heart of Babylon, sipping wine under the glow of oil lamps, while before you sits a dish enjoyed by kings and commoners alike—Tuh'u.

This ancient Mesopotamian dish, recorded on the Yale Cuneiform Tablets, offers us a rare glimpse into the culinary traditions of one of the world’s first great civilizations. But what exactly was Tuh'u, and where was it eaten? Let’s dive into its history, ingredients, and the legacy of Mesopotamian cuisine.

A Meal Fit for a King: The History of Tuh'u

Tuh'u was a stew-like dish mentioned in the Yale Cuneiform Tablets, which are among the oldest surviving culinary records in the world. These tablets, dating back over 3,700 years, document the cooking practices of ancient Mesopotamia—a region that included the Sumerians, Akkadians, Babylonians, and Assyrians.

It’s believed that Tuh'u was a meat-based dish, slow-cooked with a rich blend of spices, grains, and sometimes fruit. Given its inclusion in these tablets, Tuhu may have been a staple in royal courts as well as a hearty meal for everyday people. Cooking in ancient Mesopotamia often involved clay pots, bread ovens, and open flames, techniques that remain foundational in Middle Eastern cooking today.

Tuhu’s exact meaning in Akkadian remains uncertain, as the word is not commonly found in modern linguistic studies of Mesopotamian texts. However, scholars generally believe it refers to a stew or slow-cooked dish, likely made with meat and rich seasonings.

In Akkadian, many words related to food and cooking stem from verbs describing boiling, softening, or stewing, suggesting that Tuh'u may have originally meant something thoroughly cooked or simmered. Some researchers even propose that the name derives from a verb meaning "to stew" or "to cook thoroughly."

Yale Cuneiform Tablets

Interestingly, some interpretations suggest that Tuhu could also refer to beetroot or a similar root vegetable. While the exact presence of beetroot in Mesopotamian cuisine is debated, the Babylonians and Assyrians cultivated a variety of leafy greens and root crops. Some Akkadian texts mention šiqqu, which may have referred to beets or chard.

If Tuhu had a plant-based origin, it could have been a stew or mash made with beets, beer, and spices, offering a slightly sweet, earthy variation on the traditional meat-based dish. Whether a hearty meat stew or an ancient beet dish, Tuhu provides a fascinating glimpse into the culinary traditions of early Mesopotamia.

Which Empires Enjoyed Tuh'u?

Because the Yale Tablets date back to the second millennium BCE, Tuh'u was likely eaten in the following empires:

• Sumerian Civilization (circa 3100–2000 BCE) – The first known civilization in Mesopotamia, where advanced agriculture and food preparation techniques flourished.

• Akkadian Empire (circa 2334–2154 BCE) – The first known empire in history, where culinary influences spread across a vast territory.

• Babylonian Empire (circa 1894–539 BCE) – Famous for Hammurabi’s Code, the Hanging Gardens, and a sophisticated food culture that featured slow-cooked meats and rich broths.

• Assyrian Empire (circa 1365–609 BCE) – A warrior-driven society where elaborate banquets and feasts were central to courtly life.

While the dish may have evolved slightly between these periods, the core ingredients and cooking methods likely remained the same.

The Ingredients of Tuh'u: A Closer Look

Tuhu, like many Mesopotamian dishes, was built on a foundation of locally available ingredients. Some of these are familiar, while others may surprise you:

• Meat (Lamb or Goat) – Mesopotamians favored lamb and goat, as cattle were expensive and used primarily for dairy. Meat was often boiled or stewed to make it tender.

• Beer – A staple of Mesopotamian life, beer was commonly used in cooking as a broth base. It added richness and a slight tang to stews like Tuhu.

• Garlic and Onions – Essential for flavor, these ingredients were widely cultivated and used in nearly every dish.

• Coriander and Cumin – These spices, still essential in Middle Eastern cuisine today, provided warmth and depth to Mesopotamian dishes.

• Pomegranate Molasses (or Dates for Sweetness) – While sugar as we know it didn’t exist, Mesopotamians used pomegranates and dates to add a sweet-and-sour complexity to their dishes.

• Emmer Wheat or Barley – Often ground into flour for thickening stews or baked into bread served alongside meals.

• Sesame Oil – Mesopotamians didn’t have olive oil but used sesame oil extensively for cooking.

  
  

Recreating Tuh'u Today

If you wanted to bring a taste of ancient Mesopotamia into your kitchen, you could make a modern version of Tuh'u by slow-cooking lamb with onions, garlic, coriander, cumin, beer, and pomegranate molasses. Serve it with flatbread, and you’ll have a dish that transports you back in time.

Conclusion: Tuh'u and the Legacy of Ancient Cooking

Tuh'u is more than just a recipe—it’s a window into a world where food was central to daily life, ritual, and celebration. Ancient Mesopotamians may not have had Michelin stars, but they knew how to create rich, flavorful dishes that stood the test of time.

Today, as we explore historical recipes, we not only connect with our ancestors but also gain a deeper appreciation for the culinary traditions that shaped our world.

So, the next time you’re enjoying a hearty stew, remember: you might just be eating something not too different from what a Babylonian king once dined on thousands of years ago.

Ingredients for Tuh'u

Mesopotamian Tuh'u Recipe

Direct Translation (from Akkadian Cuneiform)

"Prepare the meat. You shall add water, fat, and salt. You shall then add crushed garlic and leeks. Let it cook. You may add cilantro (coriander), cumin, and beer. If available, you may sweeten with samidu (a type of flour) or dates. Serve with bread."

Prep time 35 minutes | Cook time 1.5 hours | Serves 4

Ingredients 

• 500g lamb or goat meat, cut into chunks

• 1 large onion, finely chopped

• 1-2 Beets, Peeled & Chopped

• 5 cloves garlic, minced

• 2 tbsp sesame oil (or olive oil as a substitute)

• 2 handfuls of arugula

• 1 bunch of cilantro

• 1 Persian shallot, chopped (Akkadian: samidu; uncertain translation) - I used a normal shallot

• 1 Egyptian leek, chopped (Akkadian: suhutinnu; uncertain translation) - I used a normal leek

• 1 tsp ground cumin

• ½ tsp salt (or to taste)

• ½ tsp black pepper - Long Pepper would be a better choice

• 2 cups beer (preferably an unfiltered wheat beer or sour barley beer)

• 1 tbsp pomegranate molasses (or 4 chopped dates for natural sweetness) - OPTIONAL

• 2 cups water

• ½ cup barley grains (or farro/emmer wheat) - OPTIONAL

Optional Garnishes:

• Chopped fresh coriander or parsley

• Flatbread for serving

Instructions

1. Sear the Meat

   • Heat the sesame oil in a pot over medium-high heat.

   • Add the lamb chunks and sear on all sides until browned.

2. Add in the Aromatics

   • In the same pot, add the chopped onions, leeks, shallots and garlic.

   • Sauté until soft and golden brown, about 3 minutes.

   • Add in beets and cook for another 4 minutes

3. Spice it Up

   • Stir in the ground coriander, cumin, salt, and black pepper.

   • Cook for another minute to toast the spices and enhance their flavor.

4. Deglaze with Beer

   • Pour in the beer, scraping up any browned bits from the bottom of the pot. Add in water.

   • Let it simmer for 3-4 minutes to cook off some of the alcohol.

5. Simmer the Stew

   • Add the pomegranate molasses (or dates) if using.

   • Reduce the heat to low and let it simmer for about 1.5 to 2 hours, stirring occasionally, until the meat is tender.

6. Add the Cilantro, Arugula and (Barley - If using)

   • About 30 minutes before serving, stir in the barley. This would be the time to add the arugula and cilantro as well.

   • Continue simmering until the grains are cooked and the stew thickens slightly.

7. Serve and Enjoy

   • Taste and adjust seasoning if needed.

   • Serve hot with flatbread, garnished with fresh herbs if desired.

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!