Banquets (Continued)-The Assyrians

The banquets of the Assyrians and the Chaldeans.

- Strabo tells us that the epitaph inscribed on the tomb of Sardanapalus: "Sardanapalus, the son of Anacyndara, had the towns of Anchiale and Tarsus built in a day.  Passer-by eats, drink and be merry, for nothing else matters!"

 The Assyrians celebrated the victories of their armies with banquets.  In an Assyrian bas-relief, we can see the king reclining on a beautiful couch, the queen sitting at his feet, the table richly decked, slaves playing on stringed instruments.  The vessels on the table have no feet; they were designed to be quaffed in one copious draught.

Maspéro, in his Lectures Historiques, gives a description of one of these banquets ordered by Ashur-bani-pal, the king under whom Nineveh reached the height of its power:
"The doors of the palace remained open to all comers for seven days.  Multi-coloured draperies hung on the walls, transforming the courtyards into large banqueting halls.  People crowded into them from morning till night, stretching out on couches and ordering whatever they liked.  Women and children, as well as men, were admitted to this largesse.  Nor were soldiers, whose duties prevented them from leaving the barracks, forgotten; the king sent food and drink to those who could not come."

In Babylon, there were orchards and garden capable of supplying the town with food during a long siege.  The sumptuousness of the banquets there equalled those of the Assyrians.
(New Larousse Gastronomique)


The ancient Assyrians are no longer there, but we know the Syrians today.  I am very curious about their cooking.  I did find one, the cuisine of Iraqi Assyrian, and I cooked one of the dishes. It is Kipteh (meatball stew), the recipe based on Mabel Yonadam.

The recipe based on Mabel Yonadam. 

I have adjusted the recipe,  just for the quantities, so it is easier to plan for the cooking.  Spices and all ingredients are the same.

Kipteh (meatball stew)

Iraqi Assyrian Saucy Meatballs

1 kg Lamb Mince

A cup chopped fresh parsley

Some fresh thyme, strip the leaves from the twigs

1 cup Basmati rice

Olive Oil (for cooking/frying)

1 tablespoon ground paprika

1 teaspoon ground black & Red Pepper

2 Onion, chopped finely

1 tin - 400g,  chopped tomatoes

3/4 cup tomato paste

Sea Salt

Method

Soak the rice for half an hour

The meatballs

Place the meat in a large bowl

Add in the half of parsley, thyme, onion, 1tablespoon ground paprika and 1 teaspoon mixed pepper, and the soaked rice.

Combine and mix all ingredients together

Make small balls from this meat mixture, set aside.

The Sauce

Cook the onion with oil until soft and caramelised,  add in the paprika, stir and cook for a few seconds

Add in the Chopped tomatoes, 1 teaspoon salt and the rest of the herbs.  Cook for 15 minutes

Add in the tomato paste, stir and cook for a few minutes more

Stir in about 5 cups of hot water, cover the pot, cook over low heat for 10 minutes.

You must have sauce about halfway full in the saucepan, now put the meatballs one by one until all meatballs are covered in the sauce, cook and braise for 25 - 35 minutes.

It is a delicious saucy meatball.

I cooked it much longer from the original recipe to get tasty meatballs and the intensity of the flavours.  However, the sauce becomes thicker.

Kipteh has a vibrant colour and is a delicious dish for cold weather. It is very aromatic and full of flavour.   It's a one-pot dish, less mess and less washing.

The credit is due to Mabel Yonadam for sharing the recipes, the Iraqi Assyrian cooking.  

Note: Lamb mince seems to be shared in Middle Eastern cooking.  However, if you wish to have mince beef instead of lamb,  it works too, but it won't be that authentic.

The Cooking Process  (to be continued)

Stay Tuned
Susy