Long before grains or meat became widespread staples, the diet of ancient peoples was rich in the fruits of the earth. In the biblical world, vegetables and legumes were a primary source of nourishment, providing sustenance for both the rich and the poor.
This category celebrates the simple yet vital dishes made from fresh produce. Here, you will find recipes for hearty lentil pottages, rustic stews made with foraged greens, and humble dishes of beans and root vegetables. These foods speak to the very foundation of the ancient diet, connecting you with the land and the simple, honest meals that sustained a nation.
1. Lentil and Wild Herb Pottage
Lentils were a staple food throughout the ancient world, known for their ability to sustain a person on a modest diet. This simple recipe brings to life the kind of humble meal that would have been common fare.
- Ingredients: 1 cup lentils, 4 cups water, a handful of hyssop or thyme, a pinch of salt.
- Instructions: Rinse the lentils thoroughly. In a pot, combine lentils, water, and herbs. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the lentils are soft. Remove the herbs before serving.
2. Cucumbers and Dill Salad
Cucumbers were a common crop in biblical lands, providing a refreshing and hydrating food in the hot climate. This simple salad requires no cooking and would have been a perfect accompaniment to a meal.
- Ingredients: 2-3 small cucumbers, a handful of fresh dill, a drizzle of olive oil, a pinch of salt.
- Instructions: Wash and slice the cucumbers. Finely chop the dill. In a bowl, toss the cucumber slices with the dill, a generous drizzle of olive oil, and a pinch of salt. Serve immediately.
3. Stewed Leeks with Coriander
Leeks were a beloved vegetable of the Israelites during their time in Egypt, as recalled in Numbers 11:5. This recipe focuses on their savory flavor, cooked until tender.
- Ingredients: 2-3 leeks, 1 cup water, a pinch of ground coriander, a splash of olive oil.
- Instructions: Wash the leeks well and chop them into large pieces. In a pot, heat the olive oil and add the leeks. Sauté for a few minutes. Add the water and coriander. Cover and simmer for 20-30 minutes, or until the leeks are very tender.
4. Chickpea Mash
Chickpeas were a popular legume, and a simple mash or dip would have been an excellent way to prepare them, often eaten with flatbread.
- Ingredients: 1 cup dried chickpeas, water, a few cloves of garlic, a pinch of salt, a drizzle of olive oil.
- Instructions: Soak the chickpeas in water overnight. Drain and cook in fresh water until very soft. Drain again. Mash the chickpeas with a pestle, adding crushed garlic and salt. Stir in a bit of olive oil to create a smooth mash.
5. Bitter Herb Salad
As commanded in Exodus 12, bitter herbs were to be eaten with the Passover meal to symbolize the bitterness of slavery. This recipe uses authentic, foraged ingredients.
- Ingredients: A handful of bitter herbs (endive, parsley, wild greens like chicory or dandelion leaves).
- Instructions: Gather a variety of bitter greens. Wash them thoroughly. Serve as a simple salad alongside a meal. No dressing or additions are needed, as the bitterness is the key component.
6. Broad Bean Pottage
Broad beans, or fava beans, were one of the oldest cultivated legumes in the Middle East. This dish would have been a filling and protein-rich meal.
- Ingredients: 1 cup dried broad beans, water, 1 small onion, a handful of mint leaves, salt.
- Instructions: Soak the broad beans overnight. Cook them in water until tender. In a separate pot, cook the chopped onion until soft. Add the cooked broad beans and a bit of their cooking water. Mash slightly and stir in the fresh mint leaves just before serving.
7. Onion and Garlic Relish
Onions and garlic were staple foods, not just flavorings. This simple relish would have added a pungent, savory element to any meal.
- Ingredients: 2 large onions, 4-5 cloves of garlic, a drizzle of olive oil, salt.
- Instructions: Finely chop the onions and garlic. Sauté them slowly in a pan with a bit of olive oil and salt until very soft and caramelized. This can be served warm or cold.
8. Roasted Root Vegetables
Root vegetables like carrots and turnips were cultivated and provided a substantial and sweet food source. Roasting would have brought out their natural flavors.
- Ingredients: Carrots, turnips, parsnips (or other root vegetables common to the region); olive oil; salt.
- Instructions: Chop the vegetables into large chunks. Toss them in a bowl with olive oil and salt. Place the vegetables on a flat stone or griddle over a fire. Cook slowly, turning occasionally, until they are soft and the outsides are lightly charred.