Mersu — date, fig, and pistachio confit
A sweet, compact paste of crushed dates, figs, and pistachios, sometimes bound with clarified butter and perfumed with date syrup. A dense confection shaped into balls or loaves for offering.
A sweet, compact paste of crushed dates, figs, and pistachios, sometimes bound with clarified butter and perfumed with date syrup. A dense confection shaped into balls or loaves for offering.
You who enter the sanctuary of Inanna, know that the goddess also desires sweetness. With my hands, I crush ripe dates and figs until they become a single black, shiny paste, I roll in green pistachios and bind it all with a little melted butter. I shape small loaves, place them on the altar tray — and when the smoke of offerings rises, I know that my hymns, too, are cakes for the gods.
- •Ripe dates — a full basket (sweet base)
- •Dried figs — a handful (sweetness and binder)
- •Pistachios — a good portion (crunch)
- •Clarified butter (himētu) — a little (fat binder)
- •Date syrup — a dash (flavor and shine)
Mersu — date, fig, and pistachio confit
A sweet, compact paste of crushed dates, figs, and pistachios, sometimes bound with clarified butter and perfumed with date syrup. A dense confection shaped into balls or loaves for offering.
Why this dish? Enheduanna, author of the hymns to Inanna, placed offerings before the goddess of love and war; mersu, a cake of dates and dried fruits, is attested in texts as a temple and festival food.
You who enter the sanctuary of Inanna, know that the goddess also desires sweetness. With my hands, I crush ripe dates and figs until they become a single black, shiny paste, I roll in green pistachios and bind it all with a little melted butter. I shape small loaves, place them on the altar tray — and when the smoke of offerings rises, I know that my hymns, too, are cakes for the gods.
Ingredients (period version)
- Ripe dates — a full basket (sweet base)
- Dried figs — a handful (sweetness and binder)
- Pistachios — a good portion (crunch)
- Clarified butter (himētu) — a little (fat binder)
- Date syrup — a dash (flavor and shine)
Ingredients
- Pitted dates (Medjool) — 300 g (sweet base)
- Dried figs — 100 g (sweetness and binder)
- Unsalted pistachios — 80 g (crunch)
- Clarified butter (ghee) — 2 tablespoons (fat binder)
- Date syrup — 1 tablespoon (flavor and shine)
- Sesame seeds or chopped pistachios — for coating (finish)
Method
- Blend or crush the dates and figs into a thick, smooth paste.
- Warm the clarified butter and mix it with the date syrup to soften the paste.
- Roughly chop the pistachios and stir them into the paste.
- Shape small balls or loaves with lightly oiled hands.
- Roll in sesame seeds or chopped pistachios. Refrigerate for 1 hour to firm up.
How it was made : The "mersu" (or "mirsu") appears in Mesopotamian texts as a sweet preparation based on dates, sometimes with pistachios, figs, or other fruits, used both in offerings to the gods and in banquets. Sweetness came exclusively from fruits, honey, and date syrup — cane sugar was unknown.
The contemporary twist : Present the mersu on edible gold leaf, a nod to the gold headdress and ornaments of the high priestess of Ur.
Sources : Jean Bottéro, La plus vieille cuisine du monde, 2002 · Neo-Sumerian administrative and ritual texts mentioning mirsu
Enheduanna · Charactorium