World Flavors Cookbook

Roasted Bird with Herbs

A whole bird roasted over an open fire with fat, coriander, and cumin — among the simplest preparations in the Babylonian tablet tradition.

Cuisine: Ancient World

Ingredients

• 1 small chicken, pigeon, or duck
• 3 tbsp sheep fat or butter
• 1 tsp coriander seeds, ground
• 1 tsp cumin
• 1 tsp salt
• 2 leeks, halved lengthwise
• Fresh coriander leaves

Instructions

1. Rub bird inside and out with fat, salt, coriander, and cumin.
2. Stuff the cavity with halved leeks.
3. Place on a spit or roasting rack over a fire or in a hot oven (220C).
4. Roast 40-50 minutes, basting with fat.
5. Rest 10 minutes.
6. Garnish with fresh coriander.