Mesopotamia meat and dairy products

Salted fish or other salted meat. Potero defines this as a grouper, like the Carthaginian fish sauce often associated with Romans. There is nothing I can find that defines Siqqu as a sauce. References refer only to fish and salt as main components. In addition, one reference records someone complain that the tenderness he bought is not wet. How is the fluid not wet? You may have been eating with a selection of fruits such as dates, peaches and sprays of fruit vinegar.

Zamzmano = field birds. Sumerian, ancient Babylonian. The compound name is possible from Zamzam (bird) and Ganu (field).

Piece Sliver Slice, Piece, Part. Akkadian. The Potero T does not give any definition for this purpose. He says he appears before the words that refer to "leg and mutton?" - so it is possible to refer to the leg. Sheep or sheep legs, at least in this context

Kissimo = sour cream or yogurt. Not specified in OCM. A kind of cheese is called in traditional Chinese medicine. Clearly defined as an acid milk product in multiple sources in Ref 1. It was not clear whether it could be as wet as yogurt or partially dried like Shaka or dried just like a dry kiosk.

"A dairy product - perhaps a kind of kiosk - in Assyrian - it is likely to be a product such as k, because in it, it is mixed with beer to make the sauce.In this, Bottero is not known, but it is used to denote a kind of flour. The term "tecto flour" used by Butiro is a mixture of crackers and cracking wheat, as in the Levant, a mixture of quiche and dried flour is the basis for a traditional scented broth or broth with meat, onions and garlic.