MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Babylonian "Unwinding" (Bread & Broth)
Categories: Breads, Stews
Yield: 2 Servings

MMMMM----------------BAPPIRU "BEER-BREAD", (SOURD---------------------
14 oz Barley seeds
3/4 c Water; warm
1/2 ts Salt

MMMMM---------------------------BROTH--------------------------------
1/2 oz Kurrath or spring onion
1/4 oz Cilantro
2 cl Garlic
3 1/2 oz Leeks
2 tb Oil of untoasted sesame
6 1/4 c Water
1/2 ts Salt; or to taste

Bappiru "Beer-Bread" (Sourdough):

Wash the seeds and soak them in water overnight. Dry them, toast them
lightly, and then grind them into flour.

Make the flour into dough by adding warm water. Let it ferment slowly
for about 12 hours in the refrigerator.

Shape dough into clumps, sprinkle them with salt, and bake them in a
medium-hot oven (375?F) for about 20 minutes, or until they are
done. Let the bread cool completely and then coarsely crush it.

Broth:

Chop kurrath or spring onion and cilantro, and set aside.

Pound the garlic and leeks together into paste using a mortar.

Heat the sesame oil in a pot and add the mashed garlic and leeks,
stirring constantly, until they start to produce a pleasant aroma, a
few minutes.

Add water and salt, stir the pot, and let it simmer gently for about 1
hour. About 15 minutes before the pot is done, stir in the set-aside
chopped leeks and cilantro.

Just before removing the pot from the fire, scatter the crushed bread
all over the stew, give it a gentle stir, and then serve it.

Recipe by Anonymous, 1730 BCE

Recipe FROM:
<https://babylonian-collection.yale.edu/about/babylonian-cooking>

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