Hidden for millennia, a culinary mystery resides at the cradle of civilization—where the Tigris and Euphrates rivers formerly ran. For millennia Sumerian and Babylonian cuisine has depended on Shurpa, a substantial stew from ancient Mesopotamia. With each culture putting their own flavour on the recipe, generation after generation has passed on this great dinner. Today we set off a gastronomic journey to discover Shurpa’s secrets and investigate its importance in the past.
Shurpa’s past
Shurpa’s beginnings are in the ancient Sumerian city of Ur, where it was a main meal in palaces and temples. Made with lamb or mutton, barley flour, dates, and a mix of spices revered for their medical and spiritual qualities, the stew was Shurpa travelled the ancient Near East over the millennia, each civilization tweaking the recipe to fit their unique preferences and ingredients.
Processing Method
Making Shurpa calls for the following components:
One pound of lamb or mutton, chopped small bits
Two cups of barley flour; one cup of pitted dates; one cup of clarified butter, or ghee; one teaspoon powdered cumin; one teaspoon ground coriander; one half teaspoon ground cinnamon; one half teaspoon ground cardamom.
Two cups of water; to taste black pepper and salt.
instructions:
Combine in a big pot the lamb, barley flour, dates, ghee, cumin, coriander, cinnamon, cardamom, salt, and pepper.
- Add the water, then over high heat come to boil.
Reducing the heat to low, simmer for two hours—or until the barley is cooked and the meat is soft. - Present heated, topped if preferred with fresh herbs and a dollop of yoghurt.
Significance in Mesoan Ancient Egypt
The social and religious fabric of ancient Mesopotamia was much enhanced by Shurpa. Often presented at significant events including weddings, harvest celebrations, and religious ceremonies, this stew was shared among friends, relatives, and guests both known and unknown. Shurpa transcended social barriers and cultural variations to become a symbol of kindness and unity.
Cultural differences
Every civilization gave the recipe their own spin as Shurpa travelled around the ancient Near East. The Assyrians added a hot kick from cayenne pepper; the Babylonians added a sweet and sour sauce created from dates and vinegar. The Persians then contributed a sour taste from herbs and lemons.
More than just a stew, Shurpa is a culinary ambassador of ancient Mesopotamia bringing the tastes and customs of a bygone age into the present. We honour the memory of our forefathers, who laboured over open flames and shared their meals with delight and thanks as we taste every morsel.