I saw these in the market the other day and I couldn’t resist a few handfuls. This is an unusual presentation for them, so I’m wondering if you know which Silk Road Ingredient they are. Hint: They are soft and slightly sweet when eaten or used at this stage. (Contest closed as of 11/1/2012 – 9 AM EST)
I’ll leave it up for a few days and then change the caption and add a comment and more information about the mystery ingredient. Earliest correct answer gets a copy of The Silk Road Gourmet Volume One. (Words and Photo of Fresh Pistachio Nuts by Laura Kelley, Photo of Pistachio Nuts Ripening on the Tree by Stan Shubs, and Pistachios with Skins Removed from Wikimedia).
As many who entered correctly guessed, the Silk Road Ingredient in the photograph is fresh pistachio nuts. But the truth of the matter is that pistachios along with almonds and others things we call nuts are not nuts at all – they are drupes – which is sort of fruit with a hard endocarp and enclosed seed. To attempt to close the gap between correct biological classification and common usage of the term, “nut”, the category “culinary nut” was created that includes true nuts (like hazelnuts and chestnuts), drupes (like pistachios, almonds and sometimes walnuts), gymnosperm seeds (like pine nuts and ginko nuts) and angiosperm seeds (like soybeans and macadamia nuts).
The usual presentation of pistachio nuts is with the yellow and blush-colored skin removed to reveal a hard “shell” with the edible “nut” inside the shell as pictured here. However, the mystery picture is how pistachios come off the tree and are dried or processed for oil or pistachio paste. Our local Persian market had a big box of them so I scored a few for my family and for readers of the blog.
Raw pistachios taste very different from commercial nuts. They are soft and very subtly flavored with just a touch of sweetness. The strong flavor we generally identify with them comes largely from the salt or sugar we add to them post processing.
Pistachio nuts or Pistacia vera, was first grown and cultivated in the ancient Near East (Iraq, Syria and Iran) with evidence of their use as a food item going back to 6750 BCE in Jarmo, Iraq. They are also noted as an ingredient in the mersu recipe from the ancient Mesopotamian city of Mari from about 1800 – 1750 BCE, so our use of them in the kitchen is indeed ancient and ongoing. For some ancient recipes to use them with, see the mersu post from the Mesopotamian cookoff. For modern recipes for pistachios, see the Silk Road Gourmet Volume One, which includes recipes for the Iranian, omelet-like Kuku with Green Peas and Pistachios and the Azeri confection Pakhlava Pistachios are also important ingredients in the Armenian Sweet Orange-Saffron Sauce, and are used along with other ingredients to fill pastries, flavor stews and garnish many other Silk Road dishes with a bit of extra flavor.
For more on nuts and drupes and things like them check out my earlier post:
The addition of some combinations of Nippur – Nusku tablet ingredients – cheese, wine, raisins, figs, apples yields delicious savory treats – that could serve as appetizers, or main parts of a light meal.
It is unknown exactly what sort of cheese the Mesopotamians had, but most cultures have at least one variety (usually more) of soft cheese, hard cheese and a blue or molded cheese. I thought that a yogurt cheese like labneh would be a good approximation for a soft cheese; parmesan, asiago or romano could serve as a hard cheese; and gorgonzola could serve as a stand in for their blue cheese.
Mersu as Medjool Dates Stuffed with Cheese are the simplest of the savory mersu to make. Just slice the dates, remove the pit and stuff with the cheese or cheese based mixture of your choice. I think that the extra-large medjool dates are the best for this. They also have a robust flavor that stands up to cheese well.
I made several varieties: 1.)Dates stuffed with labneh – with or without single spices such as ground coriander or ground cardamom; 2.) dates stuffed with gorgonzola or other blue cheese; and 3.) dates stuffed with garlic and grated parmesan cheese. This last variety uses a simplified “moretum” – a spread loved by the Romans – to fill the dates.
Without added spice, the dates stuffed with labneh are creamy and sweet with the slight tang of yogurt, with spices they are delicious and full of flavor. The gorgonzola are really robust, as you might suspect, but the sweetness of the dates tempers the strong flavor of the cheese and makes them delicious.
for Mersu stuffed with soft or blue cheese
1 Medjool date, sliced and pitted
2 teaspoons of labneh
¼ teaspoon of ground coriander or cardamom (or to taste) (optional)
(You can use gorgonzola in the place of the labneh – I didn’t use spice with the gorgonzola because its flavor was quite strong already – feel free to try that as a variation if you so choose)
Spoon the cheese filling into the dates. The amount of filling used will vary with the size of the date. If using a spice, mix it prior to filling.
Ingredients for Mersu stuffed with hard cheese mixture
2 Medjool dates, sliced and pitted
¼ cup grated parmesan, asiago or romano or a mix
2 teaspoons minced garlic
1 teaspoon olive oil or grapeseed oil
1/8 – ¼ teaspoon sea salt
Mix the garlic and the cheese and moisten with olive oil to your desired consistency. If you want a drier filling, use less olive oil. Salt as desired. Stuff dates. Let sit for a while before serving to allow the garlic to flavor the cheese. I found that the longer the dates sit (within reason) the better they taste. Make them the night before, or the morning of a party or special dinner to really enjoy the blend of flavors they offer.
Mersu with Wine (Concord Must Syrup) This is what I did for the wine ingredient mentioned in the Nippur tablets – roll the pounded date balls in a syrup of concord grape must. If you don’t want to crush your own grapes, unsweetened 100% grape juice will reduce to a syrup just fine. I liked this so much that I made a version with unsweetened pomegranate syrup – it was delicious! The mild (grape) to severe (pomegranate)tanginess of the syrups played nicely with the naturally sweet dates
2 cups Deglet Noor dates
1 cup unsweetened pomegranate or grape juice (must be 100% juice)
Raisins (for stuffing) (optional)
Ground almonds, pinenuts, hazelnuts or semolina (for light coating) (optional)
In a small saucepan, bring the fruit juice to a boil and immediately reduce the heat to a low simmer and stir well. Simmer, stirring occasionally, until the juice reduces to a syrup. Pour onto a plate and let cool so that you can work with the syrup (or you will burn your fingers).
While the syrup is reducing, make the date balls. Pulse the dates in a food processor until they are soft. Bit by bit, roll the pounded dates into small balls. You will have to wet your hands, and wash them several times to keep the dates from sticking to them. My date balls were about 2/3rds of the size of a ping-pong ball, and the two cups made 15 balls. Chill in the freezer for 5-10 minutes before rolling in warm syrup, or the balls will begin to disintegrate. The pomegranate syrup hardened up a lot quicker than the concord grape syrup – so you will have to work more quickly with that. The upside is it is a lot less messy than the concord grape syrup.
Roll the date balls in syrup, or spoon the syrup onto the balls and place on a rack to drain and harden up a bit. If desired, when the first layer is hardened, warm the syrup (in a microwave) and spoon a second layer over the date balls.
If you serve slightly chilled, the syrup coating will be firm enough not to be messy. However, if you want to serve room temperature or warm, place a light coating of ground nuts – almonds or pinenuts would have the least flavor impact. If you like the flavor of the nuts, lightly pan roasting them prior to coating will emphasize their flavor – but I found that this greatly diminishes the flavor of the syrup. Alternately, if you cannot eat nuts or don’t like the flavor of the types listed here that the Mesopotamians would have had, a light dusting of semolina will also coat the date balls rolled in syrup, making them easier to eat.
One cup of juice made enough syrup to roll about 5 date balls in two layers of syrup. I coated the leftover five balls in two things – grated parmesan cheese and roasted hazelnuts. Both were amazing!
Variation: Tuck a raisin inside the date ball before rolling in syrup.
The tablets speak on occasion of a woman with special skill in making mersu. With all of the variation possible with the tremendous lot of ingredients assigned to mersu (and we have only touched upon a few in this cookoff) I wonder if a genius for variation isn’t the special skill that the mersu cooks had. Not a secret only passed on from one cook to her apprentice, but a natural creativity for combinations resulting in delicious food.
All I know is that whether prepared as a savory appetizer or as a sweet appetizer or dessert, mersu are really delicious – consider serving for the upcoming holidays, and give your family and friends a flavorful ancient treat. (Words by Laura Kelley; photographs of Mersu with Cheese an Mersu with Wine (Must Syrup) also by Laura Kelley.)
The fourth entry in the Mesopotamian Cookoff comes to us all the way from Australia. Catherine McLean has pulled out the stops and created three new different dishes based on the Mersu recipe from Mari. The first is a stuffed dates dish, the second is a Date and Pistachio “Sweetmeat” and the third is a Pistachio, Honey and Date Macaron – and they all look absolutely delicious!
Catherine writes, “I got as far as the first recipe, Mersu (ingredients: dates and pistachios), and pretty much stopped there. I mean, I live just about at the hub of Middle Eastern food stores in Melbourne, so getting really good quality pistachios and dates (not to mention many, many other ancient Near-Eastern ingredients) is easy. For another thing, it’s dessert! And for a third thing, I had about five recipes in my head before I even finished reading the sentence.
The sum of the Mersu recipe was “Ingredients: dates and pistachios”. The rule is that one couldn’t go too far beyond the ingredients listed, and should stick to ingredients found in the Near East in ancient times. My personal rule was that the first two recipes I thought of were too easy and so I had to make something really insane for the third one. Hence, we have dates stuffed with saffron and honey pistachios, date sweetmeats with pistachio and coriander seed, and something I’m going to call a pistachio and honey macaron with date curd. But I’m lying a bit about the macaron part, because I’m pretty sure you can’t make a proper macaron without using sugar (not commonly available in ancient times), so the biscuit part has a texture and flavour somewhere between meringue and nougat. Nothing to dislike there. Though if I weren’t doing a Mersu challenge, I would probably have made a dried cherry filling rather than a date one.
I couldn’t resist making a platter of three possible Mersus -one which might well have been made in ancient times, one which might be made in the Middle East today, and one which nobody in their right mind would make in any time – a sort of pistachio and honey macaron with date curd.”
Three Mersu Recipes by Catherine McLean
Stuffed Dates (inspired by modern Middle-Eastern cuisine)
18 large dates,preferably mejdool (about 500 g)
150 g pistachios
60 g honey
60 g water
a few strands of saffron
1/2 tsp orange flower water or rosewater (optional)
Carefully slit the dates and remove the stones.
Put pistachios, honey, water and saffron in a saucepan and cook briefly, until the pistachios have absorbed most of the moisture. Pound or blend them to a coarse paste with the orange flower or rose water. For a smoother paste, add a little more water or a little more honey.
Stuff the dates with the pistachio paste, and serve.
Date and Pistachio Sweetmeats (inspired by ancient Roman cookery and in particular the wonderful cookbook by Mark Grant)
200g dates, preferably mejdool (about 8 large dates)
1-2 tbsp ground coriander seed
about 12 pistachios
Remove the stones from the dates, and pulverise in a food processor (or mortar and pestle, if you are completely loony) until they form a sticky purée. This is much more of a pain than you might think. With wet hands, collect the purée into a ball and roll into a cylinder using clingwrap.
Sprinkle ground coriander onto a plate. Slice the date purée into about 12 thick ‘coins’ about the size of a fat 10 cent piece (they will squish when you slice them, but you can use wet hands to re-shape them). Coat the discs with the coriander, then toss from hand to hand so that the thinnest possible dusting of coriander remains on the sweetmeat. Press a pistachio into the centre of each coin, and serve.
Pistachio, Honey and Date Macarons (inspired by my own fevered imagination)
1 egg yolk + 2 egg whites
40 g + 150 g honey
1/2 cup milk
1/4 cup dates, finely chopped (about 3 large dates)
1/4 tsp cinnamon,optional
10 g flour
25 g pistachios
To make the filling, heat the milk with the dates and cinnamon, if using, slowly until almost boiling. Beat the yolk, 40g honey and flour together until smooth, then pour the milk into the yolk mix, whisking madly as you do. A Mesopotamian cook would not use the microwave to make this curd, but I draw the line at a bain marie over an open fire. Set the microwave to 50% and cook for about 3 minutes, whisking every 30 seconds or so, until very thick. Let cool in the fridge.
For the meringue Pour boiling water over the pistachios and leave for five minutes, then drain the pistachios and slide them out of their skin. Grind the pistachios coarsely.
Beat the egg whites until foamy, add 150 g of honey, and continue beating until peaks form and are stiff enough that when you lift the beaters they remain peaky. Fold in the pistachios and pipe little 20 cent piece-sized meringues onto baking paper on a baking sheet. Bake at 120°C for an hour, or until they are a little beige. They will be strangely rubbery and sticky on top when you take them out, but will crisp up as they cool (which they do very fast), and have a texture like nougat. They will also start melting after a couple of hours, and become nougat-flavoured marshmallows by the next day, so make them at the last possible minute before you plan to serve them.
Assemble the macarons by putting about 1/4 teaspoon of filling onto the base of one meringue and topping with another. Frankly, I gave up on authenticity at this point, and put them on a bed of powdered sugar to counteract the stickiness.
Makes more than you can eat before they start melting.
The city that the mersu “recipe” comes from is the ancient Syrian city of Mari that was discovered in the early 1930s when Bedouin tribesmen dug into a mound to construct a grave for a fallen tribesman and found a finely worked, headless statue. Archaeologists descended upon the site and recovered more than 20,000 cuneiform tablets written in Akkadian that covered laws, administrative process and many other topics of everyday life in ancient Syria. The recipe most often discussed by Bottero is from around 1800 – 1750 BCE.
There is evidence for another recipe that is far older than the one recovered from Mari, however. Tablets from Nippur dated more than 1000 years earlier discuss the construction of “ninda-i-de-a” for a religious ritual, which some scholars equate with mersu. The ingredients for the older mersu are both sweet and savory and are discussed at the end of the post on the first mersu dish cooked by Sasha Martin. Whatever mersu was to the ancient Mesopotamians, the possibilities are not limited to a cake as envisioned by Bottero or a bread as envisioned Sigrist. Stay tuned for more Mesopotamian dishes in the weeks to come. (Words by Catherine McLean and Laura Kelley; Recipes and Food photos by Catherine McLean; Illustration of Aerial view of Mari by Balage Balogh)
The first entry in our Mesopotamian Cookoff comes from friend in the blogosphere, Sasha Martin over at Global Table Adventure. As fate would have it, she was cooking the food of Iraq the same week that I announced the Cookoff and instantly noted the connections between the Mesopotamian mersu recipe and a confection on the modern Iraqi table. Using only the dates and pistachio nuts in the original recipe, Sasha came up with the glorious treats pictured here. For some of the mersu, she added a coconut* topping as a variation that adds visual interest in the presentation and tastes delicious as well. For further information on the use of pistachio nuts, see the Mesopotamian Lexicon on this site.
As envisioned by Sasha, mersu combines the natural, unaltered and unenhanced flavors of the dates and pistachio nuts in delicious ways. The dates are ground, mixed with minced pistachio nuts and then rolled into bite-size confections. Delicious as is, Sasha took this an extra step and rolled the date-nut balls in ground pistachio nuts and ground coconut,and arranged them as pictured above.
1 cup pistachios
1 cup pitted dates
1/8-1/4 cup pistachios, ground for rolling and/or
1/8-1/4 cup shredded coconut for rolling (optional)
Blend dates into a paste by pulsing in a food processor. If you prefer the authentic, Mesopotamian preparation techniques, pound and rolling the dates will produce the same results – but take a lot longer and leave your arms sore unless you are accustomed to making bread.
Then add the minced pistachios and pulse or pound again until integrated and smooth.
Form into small balls. Sasha leveled the mixture in a tablespoon to make sure they all came out the same, then she rolled them in her hands. About half way through, she washed her hands and the spoon to reduce stickiness. This made a dozen.
As a finishing touch, roll the date balls in ground pistachios or shredded coconut. The pistachios coating is more traditional, although the coconut is fun. (Make ground pistachios by pulsing a 1/4 cup in a coffee grinder or food processor.) To see this recipe constructed step by step and to catch Sasha’s food and time travel vibe – click here.
The original description for mersu comes from one of the many thousands of tablets recovered from the ancient city of Mari by French archaeologists in the 1930s. Most of the tablets have been dated to 1800-1750 BCE, a time slightly before the Yale Babylonian Culinary tablets and more than 1000 years before the Lamb and Licorice “recipe” from Erech. The original description mentions only pounded dates, and ground “flour” for a coating (ARM 11, 13: l and 124: 4) and a sort of nut that I think are pistachios (ARM 11, 13: 2) (not terebinth as has been suggested). Now, the “flour” coating could be semolina (samidu), or it could be a sort of ground nut as Sasha envisioned, because many types were enjoyed in the ancient Near East, including almonds, hazelnuts, walnuts, pinenuts, and pistachios.
In a reference I just pulled last night by Marcel Sigrist (JCS 29, 1977) on the creation of food offerings for celebrations at the Temple of Nusku (light/fire) in Nippur, the author cites tablets that suggest alternate (not additional) ingredients for mersu**. Other ingredients that could be used in place of dates include figs and raisins and another unspecified type of date. Other ingredients that could be used in the place of the minced nuts in the body of the confection are minced apples. Other ingredients listed as potential reference include fat, cheese, wine and oil from oilseeds.
At first these may seem incongruous to the concept of mersu as we have considered so far – that of a dessert or sweet appetizer. But consider for a moment a savory mersu. Even considering only the mode described by Sasha, fat could be used to make a smoother pounded fruit center, the cheese could be a hard variety, minced and used in the body of the dish or grated and used as a coating as the pistachios were used by Sasha. If a soft cheese were used, it could become a creamy center to the fruit body. Another variation could be a dried kashk-like substance to coat the dates. The seed oil (probably sesame) could be used the same way as the fat, or alternatively, the analysis could be a bit off and the table is only suggesting that ‘the seeds that produce oil’ can be used. If this is the case, the seeds could be used in the body or as a coating for Sasha’s variety or both. Dates with a sesame coating – yum!
The ingredient wine is, I admit, a bit puzzling. There is chemical evidence for wine inside jars that suggest that wine was probably already being enjoyed by at least the upper classes by ca. 3500-3100 BCE, but how would this translate into the mersu recipe? Well, wine could be used as liquid to moisten the dates just a bit, or the wine-must could be made into a syrup added to the dates to moisten them or used to coat them. Additionally, the must syrup could be dried completely and powdered for a coating not unlike the ground pistachios in Sasha’s creation. Additionally, something could be done with the pomace. Seeds removed, this could be used as stuffing for the mersu or mixed in like the minced pistachios. Likewise it could be dried and powdered as the suggestion for must syrup above.
So there are many more potential variations to even Sasha’s confection to be had by switching out ingredients – a fabulous and varied cuisine is beginning to rise from the embers of history. I’m hoping others will create different mersu for us to enjoy over the course of the next couple of months. Remember you can use modern dishes Ma’moul or Ranginak as guidelines, or make your own confection based on the ingredients listed. There are other ways to combine these ingredients – I’m sure of it – give it a try! For these and other savory recipes to try see the Mesopotamian Cookoff announcement – entries are accepted through September 30, 2011.
Summary of additional ingredients from the Sigrist paper are: figs, raisins, another type of date, apples, fat, oil from oilseeds (or oil seeds (possibly sesame seeds) themselves), cheese and wine (or must or pomace). If anyone wants to have a go with these additional ingredients – I’d love to add a savory mersu to the list! (Words by Laura Kelley, Recipe and Method for this form of Mersu by Sasha Martin. Photo of Mersu 1 and Mersu 2 by Sasha Martin; Photo of Mesopotamia in the Second Millenia BCE from Wikimedia.)
*(Coconut might have been known by the neo-Assyrian period, but was probably not used at the time the original recipe was recorded.)
**(Sigrist makes the connection between “ninda-i-de-a” and mersu. However, as Bottero assumed mersu was a “cake”; Sigrist assumes it is a type of bread. Sigrist also writes that all of the ingredients are included in the bread, not that it is a list of possible ingredients to be used in combinations according to the cook’s need or desire.)
I’m at it again – questioning the assumptions and conclusions about Mesopotamian flavors that Jean Bottero made when examining the Old Babylonian culinary tablets from Yale University. Is it some manic spirit that grabs me each Spring and forces me back into the ancient Near East or is it just that it is an activity that grabs my attention from time to time? Whatever the cause, those of you who have been following the blog for a while may remember last year about this time a post on Mesopotamian ingredients that were either undefined in Bottero’s work or, in my humble opinion, defined incorrectly or made little sense from a culinary point of view.
Well, I am once again actively engaged in reconstructing ingredients and recipes that I think the good professor erred on. Carob, wheatberries, licorice and pistachio nuts – all are flavors that I think were included in the Mesopotamian diet that Bottero left undefined or defined as other types of ingredients – all too often onions or other plants in the allium family.
Before the Yale tablets, Bottero notes that there were only two recipes. The first one is for “Mersu”, which Bottero defined as a “cake” with dates and pistachio nuts as ingredients. It turns out that the tablet – transcribed in Oldest Cuisine in the World (OCW) – only states that dates and pistachios were received for the making of mersu for the king, not that mersu was a cake or how to make it. The assumption that those were ingredients for a cake was made entirely by Bottero, because mersu/mirsu is simply an Old Babylonian word for a “confection” made of dates. He also makes the entymological link with the verb “marasu” one meaning of which is to stir into a liquid. He neglects to note that a secondary meaning for the verb is to squeeze or crush (although I admit, that this is not generally used in connection with food or offering words.)
Could mersu be a cake? Sure. But there are many other types of things that it could be as well. A look at modern Western Asian and Levantine cuisines shows that mersu could easily have been a date-nut roll or a beautiful date “candy” as pictured here. Both sweets are based on pounded dates and chopped nuts or other fruit or nut toppings.
Adding only some type of flour, mersu could be something like the modern Iranian dessert Ranginak which consists of dates stuffed with pistachios enclosed in a thin crust of dough, or it could be like the modern Lebanese Ma’moul which has a pounded date center covered in a layer of semolina that is then covered in a layer of chopped pistachios.
My point, if it is not evident, is that there is no need to use secondary or teritary sources to conjure additional ingredients beyond those listed to have a dish fit for an ancient king and his court. A secondary point is that all too often, I believe, Bottero interpreted the ingredients and dishes on the tablets from a French haute-cuisine perspective, instead of a modern regional one that would perhaps be more illuminating and appropriate for understanding Mesopotamian cuisine.
The second recipe known before the Yale tablets is one that Bottero calls “court boullion”. The ingredients listed are nuhurtu, sahlu, kasu, kamu, cucumber (?), and the meat of a slaughtered animal. Bottero translates these as fennel, watercress, dodder (Cuscuta), cumin and cucumber (all of which he states he is uncertain of). My own research suggests that the ingredients are asafoetida, garden cress (but possibly watercress) wild licorice (Glycyrrhiza glabra), and cumin. The characters or transliteration for the ingredient thought to be cucumber is not included in OCW, so I cannot research or comment on it liguistically, but I can say that with a flavor lineup including asafoetida, cress, licorice, and cumin that cucumber makes little culinary sense as it would be overwhelmed in the quantities required (15 grams). (Note: See additional entry below for a better suggested translation of “cucumber”)
The recipe states to boil six liters of water with kasu and cook for a long time – I presume this to be until it is reduced by at least half or two-thirds. Then it reads that the cucumber (?) should be added and cooked until it is reduced to 1 liter. Then the liquid is strained and meat is added and cooked. I assume that the other ingredients are added when the cucumber (?) is added, but no specific instructions are given, they could be added when the meat is added, or even before the broth is strained.
Even a modest amount of meat – a pound or two – added to a liter of water and cooked is not going to produce a boullion (for there are no further instructions to strain the liquid again) but rather a stew. A licorice and lamb stew – what an interesting idea! Of course it could have been a braised cut of meat as well – a licorice braised lamb. The point is, it could be many things other than court boullion.
So, my point here is that many of the ingredients listed by Bottero may not be correct, and many make little or no culinary sense. I’ve been told by a real Assyrian language scholar recently that the whole field of plant name identification is, “diabolically slippery”. What bothers me, however, is that there seem to be a good deal of scholarship about plants and ingredients that existed at the time of his writing that Bottero either ignored or rejected without argument. As I said in the first post on this subject, I may not be right about the ingredients, but I am transparently referenced. (See post on Mesopotamian ingredients for the growing list of terms I have examined and the references I’ve used to inform my point of view).
I’ve adopted this as an ongoing project and am interested to see where it leads, I may even try to reconstruct the licorice and lamb stew and give it a taste, but will have to get my hands on a copy of the original reference for the “court boullion” recipe to check the translation and interpretation of the “cucumber” before I do. If I do, I’ll let you know, so we can breathe new life to an ancient Silk Road dish.
(Words and research by Laura Kelley; Confections and Photographs of Date Nut Roll and Date Balls by Kajal of Aaplemint, where many of Kajal’s recipes for her confections can be found. Photograph of Braised lamb Shank by Becky Luigart-Stayner, borrowed from Google images.)
The missing ingredient has been found! Ukus-hab, is not cucumber or colocynthe, but rather citron! At least that’s what I think. See the lexicon link to see the reasons and reference.