Description
A clear, aromatic protein‑rich broth made by simmering lamb or goat bones and reducing the stock to a silky consistency.
Technical
The process hydrolyzes collagen into gelatin at 85–90 °C for 2–3 h, then concentrates flavor by reducing the broth at 95–100 °C for 30–45 min. Adding vegetables after 90 min preserves their enzymes and limits starch gelatinization, yielding a clear, viscous soup characteristic of royal Babylonian cuisine.
Science
Primary Reaction
thermal hydrolysis of collagen to gelatin and Maillard‑type flavor development during reduction
Sensory Profile
Aroma ()
earthymeatyherbalslightly sweetrichsavoryumami-laden
Origin & History
Civilization
Babylonian