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Book: Delights from the Garden of Eden

Chapter: Soups

DOI: 10.1558/equinox.33882


An excavated Sumerian–Akkadian lexicon attests

to the fact that soup was an important dish on the

menu of ancient Mesopotamian diners. They knew

the thinner form, such as broths, as well as thick and

nourishing porridge soups. This Akkadian cuneiform

tablet included over a hundred kinds of soup, which

by definition were dishes prepared by cooking food

in water. Some soups contained sheep’s tail fat or

oil, honey, and meat broth.

This chapter includes: Lentil Soup;
Meatballs (Sparrows’ Heads);
Creamy Mung Bean Soup;
Cream of Turnip and Swiss Chard Soup;
Spinach Soup;
Tomato Soup with Rice;
White Bean Soup

Chapter Contributors

  • Nawal Nasrallah ( - book-auth-449)