Marzeaḥ lamb with wine and coriander
A lamb stew slowly simmered in wine with onion, garlic, coriander, and cumin, bound with a spoonful of honey. The meat falls apart, the sauce becomes dark and fragrant; it is sopped up with barley bread.
A lamb stew slowly simmered in wine with onion, garlic, coriander, and cumin, bound with a spoonful of honey. The meat falls apart, the sauce becomes dark and fragrant; it is sopped up with barley bread.
When the confraternity gathers and wine flows into cups, we slaughter the fine lamb and give it to the cauldron. In go onion, crushed garlic, pounded coriander, a little honey to sweeten the wine—and we wait, long, drinking and singing to the gods. The meat falls from the bone, the sauce darkens like evening over Ugarit. That is the feast offered to me: dip your bread in it, and drink to my health, son of men.
- •Lamb shoulder — a fine piece (meat)
- •Red wine — enough to cover (cooking liquid)
- •Onions — several (aromatic base)
- •Garlic — as much as you like (flavor)
- •Coriander and cumin seeds — pounded (spices)
- •Honey — a spoonful (balances wine acidity)
- •Olive oil and salt — to taste (cooking and seasoning)
Marzeaḥ lamb with wine and coriander
A lamb stew slowly simmered in wine with onion, garlic, coriander, and cumin, bound with a spoonful of honey. The meat falls apart, the sauce becomes dark and fragrant; it is sopped up with barley bread.
Why this dish? The marzeaḥ, attested in Ugaritic tablets and the Bible (Amos 6:7; Jeremiah 16:5), was a banquet confraternity where people drank heavily and ate fatty meat in honor of the gods and the dead. Asherah, consort of El and queen of the pantheon, presided over these feasts where wine-braised lamb held the place of honor.
When the confraternity gathers and wine flows into cups, we slaughter the fine lamb and give it to the cauldron. In go onion, crushed garlic, pounded coriander, a little honey to sweeten the wine—and we wait, long, drinking and singing to the gods. The meat falls from the bone, the sauce darkens like evening over Ugarit. That is the feast offered to me: dip your bread in it, and drink to my health, son of men.
Ingredients (period version)
- Lamb shoulder — a fine piece (meat)
- Red wine — enough to cover (cooking liquid)
- Onions — several (aromatic base)
- Garlic — as much as you like (flavor)
- Coriander and cumin seeds — pounded (spices)
- Honey — a spoonful (balances wine acidity)
- Olive oil and salt — to taste (cooking and seasoning)
Ingredients
- Boneless lamb shoulder, cut into pieces — 1 kg (meat)
- Full-bodied red wine — 400 ml (cooking liquid)
- Sliced onions — 2 large (aromatic base)
- Crushed garlic cloves — 4 (flavor)
- Coriander seeds — 1 tbsp (signature spice)
- Ground cumin — 1 tsp (spice)
- Honey — 1 tbsp (balances acidity)
- Olive oil — 3 tbsp (cooking)
- Salt — to taste (seasoning)
Method
- Coarsely crush the coriander seeds. Season lamb pieces with salt.
- Brown the meat in olive oil in a casserole, then set aside.
- Sauté the onions in the same pot, add garlic, crushed coriander, and cumin.
- Return the meat, pour in the wine, add honey; liquid should almost cover.
- Cover and simmer on very low heat for 2 to 2.5 hours, until meat is falling apart.
- Uncover at the end to reduce the sauce. Serve with barley bread for dipping.
How it was made : Marzeaḥ feasts were held in a dedicated room, sometimes with banquet couches. Meat was cooked in large earthenware pots over the fire, and wine—often mixed with water, flavored with honey or resin—flowed freely. Coriander and cumin were among the most common spices in the ancient Levant.
The contemporary twist : Serve the shredded lamb on a warm barley flatbread, sprinkled with fresh coriander: a 'banquet shawarma' in the style of Ugarit.
Sources : Amos 6:7 and Jeremiah 16:5 (mention of marzeaḥ) · Ugaritic tablets (KTU corpus), marzeaḥ texts
Asherah · Charactorium
