Sobaheg made with Turkey

[Black Syren]

This recipe was recorded in 1674 and although salt is not mentioned it was most likely used as were whatever fresh vegetables they had. So this recipe can be altered to fit the season.

Modern Recipe Notes

½ pound dry beans (white, red, brown, or spotted kidney-shaped beans)

½ pound yellow samp or coarse grits

1 pound turkey meat (legs or breast, with bone and skin)

3 quarts cold water

¼ pound green beans, trimmed and cut into 1-inch lengths

½ pound winter squash, trimmed and cubed

½ cup raw sunflower seed meats, pounded to a coarse flour

Combine dried beans, corn, turkey, and water in a large pot. Bring to a simmer over medium heat, turn down to a very low simmer, and cook for about 2 ½ hours. Stir occasionally to be certain that the bottom is not sticking.

When dried beans are tender, but not mushy, break up turkey meat, removing skin and bones. Add green beans and squash, and simmer very gently until they are tender.

Add sunflower flour, stirring until thoroughly blended.