Faktisk spiste de Rucola i det gamle Babylon, for 3700 år siden! Den blev
nærmest anvendt som krydderurt, som i følgende opskrift, fra
http://www.silk.net/sirene/recipes.htm
TUHU BEETS (Akkadian, about 1700 B.C.)
Tangwystyl verch Morgant Glasvryn (Heather Rose Jones) writes (about the
Akkadian recipes): "I've done a lot of playing around with them -- I don't
know that I've done exactly the same interpretation twice. There is enough
uncertainty, not only in terms of what you're aiming for, but even in terms
of the precise ingredients, that I don't think there can be definitive
interpretations. (You're dealing with ingredients that are "translated" in
the glossary with things like "unknown member of the onion family" or
"non-liquid milk product".) Given that I can be reasonably sure that my
interpretations are flawed in some way, I'm hesitant to put them forth as
"the interpretation". It would be better for each person to make their own
judgements and compromises, rather than having them add theirs on top of
mine. But here's one that I didn't have to make too many guesses on (beyond
the ones the translators have done). Just for fun, I've included the
original text (in transcription) although I've had to eliminate some of the
diacritics.
Tuhu shirum saqum izzaz me tukan lipia tanadi tusammat tabatum shikara
shusikillu-sar; egengerum kisibirru samidu U-kamunu alutum tukamasma
karshum-sar hazanum teteri; kisibirru ina muhhishipki tushapah shuhutinnu
isharutu ...
"Tuhu beets (?). Leg (of mutton) (?) meat is used. Prepare water; add fat.
Peel (?) the vegetables. Add salt, beer, onion, arugula (?), coriander (?),
'samidu', cumin (?), and the beets. Assemble (all the ingredients in the
cooking vessel) and mash leek and garlic. After cooking, sprinkle the
resulting porridge with coriander (?) and [raw] 'shuhutinnu' [...]."
'Samidu' and 'shuhutinnu' are unidentified members of the onion family (but
must be different from the identified ones: onion, leek, garlic). I
substituted shallots for the first (on the principle of availability) and
chives for the second (since they fit the "garnish" function nicely).
Make a broth using mutton or lamb. Peel or scrape 5 medium beets and slice
thinly. Add equal amounts of broth and beer to cover. (Keep in mind that
unhopped beer would be more accurate.) Add: 1 medium onion, chopped; a
handful of arugula leaves, chopped; 1/2 tsp. each coriander and cumin seed,
pounded in a mortar (note: "coriander" could refer to either coriander seed
or fresh leaf, i.e., cilantro -- in the absense of guidelines, I've used
both in the two places it is called for); 1 shallot, chopped; 1 medium leek
(white only) sliced; 6 cloves garlic, chopped. Simmer until the beets become
mushy -- if you need more liquid, add more beer and/or broth. Mash into a
porridge-like consistancy. Garnish with chopped chives and cilantro. (Go
easy on the cilantro or it will overpower the other tastes.)
MVH
Peter