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Pale soup with meat and leeks in earthenware bowl, blue vessel behind

Babylonian Pigeon Stew (c. 1750 BCE)

Donnie
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This 4,000-year-old Babylonian Pigeon Stew is one of the oldest recipes ever recorded. With a creamy broth, tender meat, and subtle aromatics, it’s a surprisingly modern-tasting dish that proves some comfort foods are truly timeless.
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Prep Time 10 minutes
Cook Time 45 minutes
Course: Soup
Cuisine: Middle Eastern

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IngredientsMethodVideoNotes
Donnie Dodson

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Ingredients
  

  • 1 Cornish hen or small bird, roughly the size of a pigeon
  • 1 tbsp clarified butter or ghee
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 leek sliced
  • 4 cups water
  • 1 cup milk
  • 1 tbsp flour to thicken
  • 1 tsp salt or to taste

Instructions
 

  1. Brown the Bird: In a pot, heat clarified butter over medium heat. Pan-fry the Cornish hen until golden on all sides, then remove and set aside.
  2. Sauté the Aromatics: Add onion and garlic to the pot and cook until soft and translucent.
  3. Build the Stew: Return the bird to the pot with sliced leeks and water. Simmer for about 10 minutes.
  4. Add the Milk: Pour in milk and stir in salt. Let simmer until the flavors meld.
  5. Thicken the Broth: Whisk in the flour to create a lightly creamy consistency.
  6. Serve: Spoon the stew into bowls and enjoy warm — a taste of ancient Babylon brought to life.

Video

Notes

  • Cornish hen makes the perfect substitute: While the original recipe calls for pigeon, Cornish hen mimics its size and tenderness almost exactly, with only a slightly milder flavor. You can also use quail or small chicken pieces if Cornish hen isn’t available.
 
  • Use clarified butter for authenticity: The Babylonians cooked with rendered animal fat, so using ghee or clarified butter adds a nutty richness that brings the dish closer to its ancient roots. It also helps create that golden sear on the meat before stewing.
 
  • Don’t overcomplicate it: This is one of the world’s oldest recipes, and its beauty lies in its simplicity. Avoid modern seasoning blends or extra vegetables — the mild creaminess of milk, the sweetness of onions and leeks, and the savoriness of the broth are exactly what make it timeless.

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