“Split the pigeon in two, other meat is also used. Prepare water, add fat, salt to taste, breadcrumbs, onion, samidu (possibly semolina) leek, garlic. Before using, soak these herbs in milk and it is ready to serve”. (Sources: Laphams Quarterly, Yale Babylonian Collection,) hi! groot here, i made a sumerian bird soup. ingredients: two quails and or pigeons a leek onion cumin seed barley coriander/cilantro green onion salt is it appetising to most? probably not. but it is important to understand how the people before you ate.