Halazzu in Broth (Meat with Carob - ?)

#19: Halazzu in Broth. Meat is used. Prepare water; add fat; salt, to taste; onion, samidu; leek and garlic, mashed with kisimmu, Crush the corolla (?) of some of the cultivated plant called halazzu, Assemble all the ingredients in a pot.
- translation The Oldest Cuisine in the World: Cooking in Mesopotamia by Jean Bottéro.

As interpreted by Laura Kelley:

Yale Tablet 25-recipe XIX) Meat with Carob: Prepare water with fat, salt, shallots and semolina. Mash garlic and leeks with yogurt or sour cream. Crush carob seeds. Assemble ingredients in a pot.
- translation from https://silkroadgourmet.com/, Laura Kelley

Samidu - One of the untranslated ingredients used in almost every recipe is samidu. Bottéro assumed that it was in the allium family, which includes onions, garlic, chives and leeks. Looking to modern languages, however, I found that in Hebrew and Syrian, semida means “fine meal” and, in Greek, semidalis is used to denote “the finest flour.” According to the University of Chicago’s Assyrian Dictionary, semidu is also defined as semolina.

Kisimmu = Sour Cream or Yogurt. Undefined in OCM. Called a sort of cheese in Bottéro’s Textes Culinaire Mesopotamien. Clearly defined as a sour milk product in multiple sources in reference 1 [University of Chicago’s Assyrian Dictionary]. Unclear whether it would have been moist like yogurt, partially dried like chaka or fully dried like dry kishk.

In this and other recipes, the type of fat is unknown, it could be butter, or some type of animal fat or even a vegetable or nut oil. Also, the disposition of the dairy product is unknown. They could be moist like a yogurt or sour cream or partially dried like a chaka or even completely dried like kashk. The manner of semolina is not specified.)