The recipe is also similar to Hamedh [0], a delicacy in Iraqi and Baghdadi Jewish households. The only major difference is the addition of tomatoes thanks to the Columbian Exchange, and rice - which would have not been cultivated or traded in West Asia yet.

On that note, in Arabic, Farsi, and Hindustani the word for Tomato is essentially shared (tumatar/tamatimu) with the English word "tomato".

But anyhow, a lot of home cooking and traditional meals actually have a pretty long history.

[0] - https://www.splendidtable.org/story/2000/12/12/hamad-iraqi-b...

If it's any consolation, their lambs were nothing like ours.

This period is early enough that sheep weren't yet sheared.

I was able to get some tail fat from a halal butcher. But never seen lamb fat anywhere else

In Australia where lamb is more common than in the US, it'd be pretty easy to keep the fat after roasting a lamb shoulder, or to freeze the fatty offcuts from forequarter chops and render them after I had enough.

Lamb is quite popular down here in Australia. I usually keep some rendered fat from my roasts etc. Sometimes I cook other meats with it and it adds heaps of flavour. I do that with pork fat as well.

if you have a good butcher they might be able to get you some that you can render, but its a hassle. I've done this for beef fat to make some british pie things.

It looks great. When I first saw it, I thought "this color can't be beet"

I've made this Roman recipe probably a dozen times and everyone who's tried it really likes it [1].

The strange ingredients are garum [2] and asafoetida [3]. The former is just a fish sauce, so that's not hard to substitute, but you have to find asafoetida on the Internet or at an Indian food store.

1. https://www.youtube.com/watch?v=6LynenQ5h2Y

2. https://en.wikipedia.org/wiki/Garum

3. https://en.wikipedia.org/wiki/Asafoetida

Yep, this is a great shoutout and I'm also a big TH fan. If you haven't yet, check it out!

Yes! Came here to recommend Max. His cookbook is also educational and interesting and some of the recipes are even good! :-)

Nutty, aromatic, yeasty, slightly sour. https://www.youtube.com/watch?v=gK4DMt8ARyU

They certainly didn't use hops!