Here is how you can bake 3,600-year-old Hittite bread at home

The Hittite language’s first deciphered sentence revolved around bread. “Ninda-an ezzateni watarra ekutteni,” a phrase discovered through comparisons with living languages, translates as “You eat bread and drink water.”

This sentence, a fascinating insight into the past, reflects the importance of bread in the Hittite culture and its rich gastronomic heritage.

This article explores the Hittite civilization’s culinary contributions, focusing on their food culture, ancient rituals, and the enduring legacy that lives on in modern-day Türkiye.

Rise of the Hittite civilization in Anatolia

Around 1,650 B.C., the Hittites, an Indo-European people, settled in Anatolia, merging with the indigenous Hatti population. Over time, they grew into a dominant force, establishing the Hittite Empire. Their kingdom, initially led by Labarna and centered in Hattusa (modern-day Türkiye’s Corum), expanded across Anatolia.

The Hittites controlled the region until the collapse of their empire because of the “Aegean Migrations” around the early 12th century B.C.

Today, traces of the Hittite presence can be found across several provinces of Türkiye.

Agricultural, gastronomic importance of Hittites

The Hittites flourished in Anatolia, rich in natural resources, including fertile land, water sources, and a mild climate. This enabled the development of a diverse agricultural system, incorporating wheat, barley, legumes, and vineyards.

The Hittites also kept livestock such as cattle, sheep, goats, and pigs, alongside hunting wild animals like deer, wild boar and rabbits. They traded goods, and their culinary influences spread through various regions, culminating in a unique food culture that included a variety of bread recipes.

Iconic Ivriz rock monument, Hittite agricultural legacy

One of the most significant artifacts of the Hittites’ agricultural heritage is the Ivriz Rock Monument, located in Eregli, Konya. Dating back to the eighth century B.C., the relief depicts King Varpalavas and the god Tarhundas, highlighting their contributions to agriculture.

The carving shows Tarhundas holding wheat and grape clusters, symbols of fertility and abundance. The accompanying inscription reads: “I, Varpalavas, the mighty king of Tuvana, planted these vines; may Tarhundas bless them with abundance.”

Hittite cuisine: Rich tapestry of flavors

Hittite cuisine was shaped by the fertile landscape and their agricultural practices. The Hittites enjoyed a variety of crops and meats, including cereals, fruits, and vegetables.

As they traded and interacted with neighboring regions, their food culture evolved.

Hittite dishes, especially bread, were an integral part of their daily lives and rituals. Bread was considered sacred, and the Hittites are credited with creating the first written agricultural monument, further cementing their place in culinary history.

Glimpse into Hittite bread: 180 varieties, ritual significance

The Hittites were known for their bread-making skills, with over 180 distinct types documented in ancient texts. Bread was so central to their culture that it played a crucial role in rituals and offerings to the gods.

From bitter bread to honeyed loaves, the Hittites created a vast array of breads, many of which are still relevant in modern-day Turkish cuisine.

Bread was seen as a symbol of life and sustenance, and its significance is reflected in numerous Hittite inscriptions and practices.

Popular Hittite bread recipes: A taste of the past

The Hittites’ love for bread is evident in their written recipes, many of which are still preserved today.

These ancient recipes are a testament to the Hittites’ culinary creativity, blending different flavors and ingredients.

Nahhiti bread recipe (dried fruit bread)

Ingredients:

• 480 grams whole wheat flour
• 180 ml water
• 5 grams salt
• 50 grams of dried fruit mix

Instructions:

1. Combine flour, water, salt, and dried fruit mix to form dough.
2. Let the dough rest for an hour, covered.
3. Shape the dough into small portions and place on a baking tray.
4. Bake in a preheated 250-degree Celsius oven for 30 minutes. Enjoy!

Nindalal bread recipe (honey bread) (NINDA.LAL)

Ingredients:

• 1 kg whole wheat flour
• 500 grams honey
• 300 ml water
• 200 grams yeast

Instructions:

1. Mix all ingredients in a large bowl to form a dense dough.
2. Let the dough rise at room temperature for at least 2 hours.
3. Shape the dough into a round loaf and place it on a greased or parchment-lined baking tray.
4. Bake in a preheated 250-degree Celsius oven for 45 minutes. Enjoy!

Ninda Gurra bread recipe (cheese and fig bread) (NINDA. GUR.RA)

Ingredients:

• 1 kg whole wheat flour
• 450 ml water
• 300 grams of sheep cheese
• 300 grams figs
• 25 grams salt

Instructions:

1. Mix flour, cheese, figs, water, and salt in a large bowl or dough mixer.
2. Let the dough rest for about an hour, covered with plastic wrap or a damp cloth.
3. Divide the dough into 4 or 5 equal parts and shape into loaves.
4. Place the loaves on a greased or parchment-lined baking tray.
5. Bake in a preheated 250-degree Celsius oven for 45 minutes. Enjoy!

Hittite legacy in modern-day Türkiye’s Corum

The Hittites’ influence remains evident in Corum’s culinary culture today. One notable example is the traditional “Agiz Tadi Kurabiyesi,” a simple cookie made from butter and flour commonly served during special occasions such as festivals or weddings.

The shape of the cookie, often molded to resemble grape clusters and wheat ears, symbolizes abundance and fertility—an echo of the Hittite’s use of similar symbols in their food and rituals. This shared symbolism highlights the deep connection between ancient Hittite culture and modern Turkish culinary traditions.

The Hittites’ culinary heritage, with its emphasis on bread, agriculture and rituals, has left an indelible mark on the gastronomic history of Anatolia.

From their detailed bread recipes to their cultural practices, the Hittites’ influence continues to be felt today in Türkiye’s rich food culture.

By revisiting the past through the lens of food, we gain a deeper understanding of the civilizations that shaped the modern world.