Biblical Recipes

There are no real sources for biblical recipes. In the Bible you have several dishes mentioned but it is never described how they exactly were put together. Attempts to reconstruct these recipes have been made, based on archeological and historical evidence paired with traditional recipes from the same areas today it possible to go back in time.

Cooking With The Bible

Biblical Recipes - Bread

Challah Bread With Poppy Seeds And Lemon
(2 loaves)
- 2 eggs
- 1 tbsp olive oil
- 2 cups milk
- 1 cup finger warm water
- 25 g of fresh yeast
- 1/2 tsp saffron
- 1 cup sugar
- 5 cups sifted wheat flour
- 2 tsp salt
- 1 egg yolk
- 4 tsp poppy seeds
- 1 tsp lemon juice
Heat eggs, milk and olive oil until finger warm. Dissolve the yeast in finger warm water in a large bowl, add saffron and poor in the milk-egg-oil. Mix sifted flour, sugar and salt and make into a dough. On a floured surface knead for about 10 minutes until smooth. Put in a greased bowl and cover with cloth, the surface of the dow should be slightly glossy. Turn on oven at 190 °C and let dough sit close so it gets warm (not hot!). After about 45 minutes it should have doubled in size. On a floured surface divide the dow into 6 equal sized pieces and knead, then make 6 rolls of about 30 cm length. On a greased baking tray make two braided loaves, pinsel with egg yolk - sprinkle poppy seeds and lemon juice on top. Bake in oven for about 30 minutes until lightly brown. Dry on wired rack covered by cloth.

Date And Walnut Bread
(10 cakes)- 150 ml finger warm water
- 125 ml warm white grape juice
- 25 g of fresh yeast
- 1000 ml sifted wheat flour
- 1 tsp salt
- 1 cup finely chopped pitted dates
- 1 cup finely chopped walnutsbr>Turn on oven at 250 °C. In a large bowl, mix yeast, finger warm water and grape juice. Blend in flour mixed with salt, add dates and walnuts. Knead for a couple of minutes in the bowl and leave for a short while. Put on floured surface and cut in 10 pieces. flatten to 10 cm diameter cakes. Place on oiled baking tray about 2 cm apart, cover with towel and let rise to twice the height again. Bake until lightly brown for about 5 minutes.

Biblical Recipes - Main Courses

Honey Roasted Lamb
(Serves 6)- 1 kg trimmed and cubed lamb
- olive oil
- 1 tsp turmeric
- 1/2 tsp ground cloves
- 1/4 tsp ground cardamom
- 4 tbsp honey
Brown lamb on all sides in olive oil using a frying pan, medium temperature. Turn temperature down to low and sprinkle turmeric, cloves and cardamom on top, cook for about 10 minutes while turning the cubes constantly in the oil. Pour honey over the meat and turn temperature up to medium, cook for another 5 minutes without burning, make sure meat gets properly cooked. Serve with vegetables and pita bread.

Barley Soup
(Serves 6)- 1 cup barley
- 3 tbsp olive oil
- 3 cups vegetable stock
- 1 cup apple juice
- 1/2 cup chopped onions
- 1 tsp thyme
- 1/4 tsp marjoram
- 3 cloves pressed garlic
- 1 bayleaf
- 500 ml of cleaned and cut mushrooms
- olive oil
- salt
- black pepper
Heat barley and olive oil in a large cooking pot and stir for 1 minute, add vegetable stock and apple juice. Stir in onions, thyme, marjoram, bayleaf and garlic. Let simmer under lid for 1 hour, stir once in a while. If necessary, dilute with water so it doesn´t get too thick. In a frying pan, sauté the mushrooms in olive oil, if rich in water dry boil for 5 minutes before to dehydrate. Pour mushrooms into soup, salt and pepper to taste.

Biblical Recipes - Sweets And Desserts

Millet Fruit Balls
- 1 cup rinsed millet seeds without hull
- 1 cup pear juice
- 2 tsp walnut oil
- 2 cups finely chopped pitted prunes
- 1 cup finely chopped dried apricots
- 1/3 cup lime juice
- honey
Let millet simmer in a sauce pan with pear juice and walnut oil for 20 minutes. Let cool to room temperature. In a large bowl, blend prunes, apricots and lime juice, mix in millet. Make small balls and put on waxed paper, pour over some honey. Refridgerate and serve.