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The Bible has much to say about food. It is clear that God wanted to keep the nation of Israel healthy. Whole sections
are dedicated to instructions on what to eat, and how to properly prepare the food.
I have been collecting interesting articles on foods of the Bible which I will feature in this section of my cookbook.
Be healthy!
Below is a collection of biblical recipes I recommend! Scroll down for a recommendation of books on
biblical foods and cooking.
Oded Schwartz is an author, chef and food historian with a particular passion for all aspects of Jewish food and
traditional, international kitchen crafts. Oded has recently started Tamarin an Israeli based company, which specializes in
pickles and preserves. For more information please contact: Tamarin
Recipe Name: Laban Immu
Serves: 6
Source: Oded Schwartz
This delicious recipe comes from Lebanon. It is an example of an ancient Middle Eastern classic and it could be the dish
that is indicated in Genesis 18:1-8.
Yoghurt or soured milk was one of the staples of nomadic life. Researchers go even further and maintain that consuming
soured milk protected our forefathers against bovine tuberculosis.
Soured milk also acts as a meat tenderiser and is used extensively both in Middle Eastern and Indian food as a marinade
for grilled or roasted meats.
As for the contradiction in the kashrut law that the Biblical text presents: the blanket ban on mixing meat and milk was
introduced only much later on - probably around Medieval time.
Ingredients:
1 kg boneless shoulder or leg
of veal or young lamb, cubed into 2.5cm cubes
10 small onions
4-5 sprigs of fresh thyme
500 ml. yoghurt
Juice
of 2 lemons
1 Tbsp. flour or cornstarch
1 egg, well beaten
3 Tbsp. butter or Samna
2 Tbsp. dry mint or 4 tbsps
fresh copped mint
2 cloves of garlic, mashed
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Preparation:
Place the meat in a heavy pan and, just
cover with water. Bring to a boil, skim and simmer for 30 minutes. Add the onions and the herbs and go on simmering until
the meat is tender. Adding a little water if it gets too dry.
Beat the cornstarch and egg into the yoghurt and transfer the mixture into a small pan. Stir constantly over medium heat
until just boiling. Pour over the meat and mix well. Simmer for a further 5 minutes or until the sauce has thickened.
Heat the butter in a small frying pan. Add the mint and garlic and saute gently for 3-4 minutes or until the garlic has
started to change color.
In a large heated serving bowl arrange the meat and some of the sauce over a mound of bulgur and pour the hot sauteed mix
on top. Decorate with mint and serve.
Megadarra
Bulgur & Lentil Gruel by Oded Schwartz
Serves 6-8. Oded Schwartz is an author, chef and food historian with a particular passion for all aspects
of Jewish food and traditional, international kitchen crafts. Oded has recently started Tamarin an Israeli based company,
which specializes in pickles and preserves. For more information please contact: Tamarin This dish is also referred to as Esau’s favorite and though (Middle Eastern food
writer), Claudia Roden dates it to medieval times,it is probably much older. It is the strongest contender to the red lentil
stew, which was served by Jacob to Esau (Genesis 25).
Though it is still widely used all over the Middle East it is usually made with rice instead of bulgur. Bulgur Megadarra
also played an important part in the diet of the early Jewish settlers in Palestine.
Ingredients:
8.8
oz./250 gr. Brown Lentils, washed well & drained
8.8 oz./250 gr. Coarse Bulgur, washed well & drained
1 Small
Onion, chopped
2.5 oz./75 ml. Olive Oil
2 Large Onions, sliced into thin rings
1 Quart/1 Liter Water
Salt
Pepper
(optional)
Preparation:
1. Cover the lentils with water and boil for 45 minutes or until they are almost
cooked.
2. Drain & reserve the cooking liquid.
3. In a heavy bottomed pot, heat 1 Tbs. of the olive oil. Add small chopped onion and fry until it starts to brown.
4. Add the washed bulgur, lentils, salt and 1 pt. (500 ml.) of cooking liquid. If there is not enough, add some water.
Cover tightly and simmer very gently for 20-25 minutes or until all the liquid has evaporated.
5. Remove from heat and allow to stand for 10 minutes.
6. Heat the rest of the oil in a large frying pan. Add the sliced onions and fry gently until they are dark golden brown
being very careful not to burn them.
7. Pile the Megadarra on a serving dish, top with fried onion.
Serving Suggestions:
Serve either warm or at room temperature. The dish can be a salad on its own or a side
dish to meat or vegetable stew, or as a main dish moistened with set yoghurt.
Simple Lamb Stew
Ingredients:
¼ cup olive oil
1 large sweet onion, chopped
4 garlic cloves, minced
1 tsp cinnamon
1 tsp cumin
½ tsp ginger
½ tsp coarsely ground pepper
3 lbs lamb stew meat, cubed
3 cups beef broth
2 cinnamon sticks
1 tbsp grated lemon peel
1 cup pitted prunes
1 cup whole blanched almonds
Preparation:
Mix together olive oil, onion, garlic, cinnamon, cumin, ginger and pepper in a large Dutch
oven.
Add meat and stir to coat.
Add broth, cinnamon sticks and lemon peel.
Bring to a boil and simmer, partially covered, for ½ hour.
Stir in prunes and almonds and simmer for another 1 ½ hours.
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