Flavor-Packed Tuh’u Recipe
This ancient Mesopotamian lamb stew, known as Tuh’u, blends tender meat with beets, sour beer, and aromatic herbs, creating a uniquely flavorful dish.
Equipment
- Large heavy-bottomed pot or Dutch oven (6 to 8 quart)
- Garlic crusher or mortar and pestle
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 pound leg of lamb, chopped into bite-size pieces
- 1 large yellow onion chopped
- 2 or 3 large red or golden beets chopped (approximately 4 cups)
- 12 ounces sour beer (non-hoppy beer recommended)
- 2 cups chopped arugula
- ¾ cup fresh cilantro leaves finely chopped (plus more for garnish)
- 1 Persian shallot chopped (samīdu)
- 2 teaspoons ground cumin
- 1½ teaspoons sea salt
- 3 cloves garlic
- 1 large leek finely chopped (approximately 1½ cups)
- 2 cups water, as needed
- 1 tablespoon dry coriander seeds
- 1 cup Egyptian leek for garnish šuhutinnû
Instructions
- In a large pot over high heat, add the olive oil and lamb. Sear the lamb for several minutes, turning often until lightly browned. Add the chopped onion and cook for 5 minutes.
- Stir in the chopped beets and continue to cook for another 5 minutes, stirring frequently. Add sour beer, arugula, chopped cilantro, Persian shallot, cumin, and sea salt. Bring the mixture to a boil.
- Crush the garlic into a paste and mix it with the chopped leek. Stir this mixture into the pot.
- Reduce the heat to medium and simmer uncovered for 60 to 90 minutes, until the lamb is tender and the beets are cooked through. Add water as needed to maintain your preferred consistency.
- Once the stew is finished, ladle into bowls. Sprinkle with coriander seeds (crushed or whole, depending on desired texture), fresh chopped cilantro, and Egyptian leek for garnish.
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