The Oldest Recorded Recipe – What Did They Eat 4,000 Years Ago?

Updated, November 2026.

The ancient Sumerian civilization began about 6,000 years ago; however, the oldest recorded recipe was dated around 1,730 BCE. I can’t even wrap my brain around this. It’s hard to imagine what mealtime looked like in ancient Mesopotamia. When I think of today’s food, I picture cookies, pasta, or a hearty stew. But long before cookbooks, Sumerians and Babylonians etched recipes on clay tablets.

Early recipes reveal that cooking and brewing were central to daily life, religion, and celebration. Ancient people combined sustenance with spiritual rituals. Kitchen creativity began far earlier than we might think.

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The Oldest Known Written Recipes

Archaeologists discovered cuneiform tablets from around 1730 BCE in ancient Mesopotamia, now Iraq. The tablets contain about 40 recipes for stews, broths, and breads.

The ingredients were simple but still flavorful. The recipes used red meat, fowl, onions, garlic, leeks, salt, and barley cakes. One example is a Babylonian lamb stew, calling for beef, water, salt, onion, leek, garlic, and barley cakes. This recipe wouldn’t look out of place in a modern kitchen.

The preparation instructions were brief. They didn’t include step-by-step guides like we have today. Instead, they served as reminders for experienced cooks. It was more for the palace chef, who already knew the methods.

The World’s First Beer Recipe

The oldest recorded recipe in history wasn’t for food at all! It was for beer. Written by the Sumerians around 4,000 years ago, the brew recipe appears in a poem dedicated to Ninkasi, the goddess of brewing.

This dual-purpose text served as both a song of praise and a brewing guide. The tablet describes how beer was made from barley, water, and natural flavorings like dates and herbs.

Beer is sacred and essential in Sumerian culture. It was a daily staple, a source of nutrition, and an offering to the gods. This beverage was so crucial that workers were often paid in beer rations.

Ancient Babylonian Stew (circa 1750 BCE)

Historical Notes:

• The original tablet doesn’t give precise measurements. Back then, cooks relied on instinct and experience.
• This recipe is based on translations of the original cuneiform tablet and adapted for a modern kitchen.
• Herbs like cilantro and mint were abundant in Mesopotamia.
• Barley often served as both a thickener and a staple grain.
• Meat stews were considered luxurious and were likely prepared for the elite.
• This is one of the earliest structured recipes, demonstrating that ancient Mesopotamians cared deeply about flavor, ingredients, and technique.
• This ancient recipe wouldn’t look out of place in a modern kitchen with a clay pot or tagine

Ingredients

• 2 lbs (about 1 kg) lamb shoulder or beef, cut into chunks
• 1 large onion, finely chopped
• 3 leeks, chopped
• 2 cloves garlic, crushed
• 1 tsp fresh ground coriander seeds
• 1 tsp cumin
• 1 tsp fresh mint
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped fresh parsley
• 1 tsp salt to taste
• Black pepper to taste
• 6 cups water
• 2 tbsp barley for thickening

Preparation

1. Brown the Meat: In a large pot, brown the lamb (or beef) pieces over medium heat to develop flavor.
2. Sauté the Herbs: Add chopped onions, garlic, and leeks. Cook until soft and fragrant.
3. Add Seasoning: Stir in coriander, cumin, mint, salt, and pepper. Mix well so the spices coat the meat.
4. Simmer: Pour in water, bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises.
5. Thicken & Flavor: Add barley. Simmer for about 1½ to 2 hours, until the meat is tender and the broth is rich.
6. Finish with Herbs: Stir in fresh cilantro and parsley just before serving.
7. Cooking: You can also put it in the slow cooker for 3-4 hours on high. This mimics the ancient recipe. First, brown the meat with the herbs, then add it to the slow cooker.

Lessons From Ancient Recipes

These ancient tablets mark the birth of recorded culinary history. People have always cared about preparing food and drink. Food was more than survival; it celebrated life, creativity, and community.

The Mesopotamians taught us that cooking is an art and a tradition. Recipes were passed down across millennia. The spirit of sharing a meal remains unchanged throughout the millennia. From clay pots to modern kitchens, food has always held deep cultural importance.

A Toast to the First Cooks

The art of brewing, a 4,000-year-old tradition, originated with Sumerian brewers and Babylonian chefs. They gave us enduring culinary practices, developing recipes that turned simple ingredients into lasting traditions. So, with your next beer, raise a glass to these pioneers.

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Selected Sources and Further Reading

• MacMillan Center for International and Area Studies at Yale —What did ancient Babylonians eat? A Yale-Harvard team tested their recipes
• Harvard University — The Ancient Mesopotamian Tablet as Cookbook Group

Note to my readers:

My research draws on travel experiences, books, and, sometimes, AI tools. I love using my own photos whenever possible, but occasionally I include stock or AI-generated images to help illustrate the story.