Marek Mark J.

Wagner

Ancient Foods
Genezareth Restaurant

All Rights Reserved 2015

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Copyright Marek Mark J. Wagner 2015

Wszystkie Prawa Zastrzeone 2015
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Land of Wheat Barley & Honey

What was on the table ?
Land of wheat and barley, land of vines, fig trees and pomegranates, a land of olive oil and
honey, a land in which you will eat bread without scarcity ... .
Wheat and barley might have been on the table, depending on the harvest from the year before
(the grains would not have been ready to harvest at the time of the Last Supper, so any grain present
would have had to last through the winter). Tilapia was served. cooked on an open oven as well as
honey comb; St. Peter's Fish.
Grapes were also not yet in season, yet, wine , was present. Figs could have been eaten dried.,
pomegranates, though, are a fall fruit and therefore would not likely have been present. However, olive
oil and honey would have been served .

Last Supper Meal

Common foods in times of Jesus

The cake of barley, unleavened bread baken on hot stones or baking pans anointed with olive
oil. During Pascha Jews consumed unleavened bread, tradition maintained since the time they fled
from Egypt.
Olives, fish, annointed bread (perhaps Matza), wine, red and white grapes (served by Peter),
dried figs and dates, broiled Tilapia, known as Peter's fish (available still in fish markets in the Holy
Land), honeycomb, yogurt drizzled with honey or date syrup made for a delicious dessert.
Jewish or Green Salad" of chopped tomatoes, and cucumbers. dressed with lemon juice and
olive oil, bitter herbs, and lettuce, peppergrass, watercress, endive.
Fresh vegetables were served, soaked in salt and vinegar as a side dish as well as olives, dates.

According to the scriptures, Peter, the desciple, served white and red grapes.

Ancient Foods. Healthy Diet.

Matza,
honey,
fish,
sea bream,
grouper,
meager,
gray mullet,
milk,
butter and cheeses,
yogurt,
durum wheat,
pomegranate,
olives,
olive oil ,
grapes (fresh, raisins, syrup, wine, vinegar),
apples,
dill,
almonds,
melons,
pistachio nuts,
dates,
sycamore fig,
apple cider vinegar,
figs, dried fig cakes were baked for travelers,
dates,
cheese,
yogurt,
butter,
dill pickles,
spelt,
emmer,
cucumbers and gourds,
millet,
sesame,
parched grain,
beans and lentils,
curds,
roasted grain (popcorn),
quince,
sycamore or fig-mulberry,
varieties of almonds and walnuts,
dried or fresh fruits,
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onion,
garlic,
leeks,
herbs and spices such as anise,
coriander,
cinnamon,
mint,
mustard,
nut and nut oils,
aloes,
anise,
bal or balsam,
baytree,
laurel,
bdellium,
lettuce,
endive,
coriander seeds,
horehound,
tansy,
horseradish,
calamus,
camphire,
cassia ,
cinnamon,
corriander
cummin
fitches
frankincense
gall
garlic
hyssop
mallow
mint
mustard
myrrh
myrtle
rue
saffron
spikenard
stacte
capers,
coriander,
dwarf chicory,
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marjoram,
mint,
black mustard,
saffron,
thyme,
carob beams,
persimmon.
Meat

Sea of Galilee (Gennesareth); 27 species of fish, yet, the mosty popular is the the St. Peter's
Fish, Tilapia. Fish were salted then cured in the sun. Fish would be roasted on a charcoal fire, generally
using a wooden or iron spit, although the fish eaten by the disciples of Jesus was cooked directly on the
charcoal.
Lamb, calf, goat, cattle, geese, chicken, quail, roasted or stewed lamb, either hot or roasted
in an oven, boiled in water, fried in oil, cooked in a spit or griddle.
Calf, oxen and venison, are also mentioned and so are fowl, quails, pigeons, turtledoves, cows,
camels, sheep, oxen, and twenty pasture-fed cattle, gazelles, fowl.
Pigeons: at fortress-palace of Masada pigeon-keepers developed a new breed of pigeon.
Eggs ( geese and chickens), sheep milk and cheese.
Herbs
"Bitter herbs"; chicory and endives, radish, mustard seed, mandrakes and many others, eaten
raw or cooked. There were five kinds of herbs, which might be used for the frugal Passover meal:
lettuce, chicory, peppermint, dandelion, pepper seeds like coriander, black cummin, oregano or nigella,
played an important part in recipes.
Caperberries were eaten as an appetizer before meals, and also used as a condiment. Other herbs
were grown, notably mint and rue, which was used mainly for medicinal purposes.
Pancakes and Cereals
Pancakes made of flour dough, filled with a tasty mixture were fried in oil or baked on hot
stones, pulled out of fire embers.
Gideon wished to honour his angelic messenger, he prepared a meal with unleavened cakes
made of flour, boiled meat, and broth in a pot. Cereals like wheat and barley were roasted on an iron
plate or in a pan as parched popcorn, or they might be boiled in a pot to make a porridge.

Meals
Meals: breakfast did not call for any cooking and was simply a light meal of bread and olives,
with an onion or any other fruit or vegetable which might be in season. The midday meal was eaten at
noon in the fields or at home, and consisted of bread soaked in wine with a handful of parched corn, a
pottage of bread broken into a bowl, or bread and grilled fish. According to the Bible and Josephus
historian, the main meal of the day was eaten in the evening, usually a little before and after sunset,
before it became pitch dark.
Ordinary people sat on the ground to eat, on cushions, mats of straw or woven rugs. For the
wealthy, food was served on low wooden tables with people sitting around on couches or divans.
Meal were baked on hot stones and covered with embers. Thin wafers of dough were cured
with oil, sometimes sprinkled with seeds, were baked in an earthenware oven. Cakes would be baked
with honey. Meat was either boiled in a stew in an earthenware pot or roasted over an open fire.
Food was cooked in front of the dwelling or a tent. Later cooking was done in the closed
courtyards.
Bible Feast
Main course: lamb. Meat was cut into small pieces, marinated in oil, vinegar, salt and herbs like
oregano and thyme (to present day many marinades have pretty much the same ingredients), soaking
in the mixture overnight. Cookig was done on a frying pan, tossed around, a spoonful of honey was
added to land a stronger flavor. Meal was served with flat bread (unleavened bread), goat cheese and
olives.
For sweets, figs were served or dates as well as yogurt and honey, light wine mixed with water.
Lentils, broad or lava beans, chickpeas and peace were the main source of protein, since meat
was rarely eaten. Legumes are mentioned frequently in other texts as wifes food basket
Salt was plentiful, coming from the vast salt pans of the Dead Sea. Salt was a symbol of
permanence due to its permanence.
Ancient wine. Spices and other other imngredients were added directly to the wine to improve
the aroma, such as honey, pepper, herbs and even lime, resin or seawater. Wine was also sweetened by
grape juice syrup. Wine was also sometimes given an aroma by rubbing the winepress with wood resin.
On the other hand, wine could also be added to drinking water to improve the taste, especially towards
the end of the summer when rainwater had been standing in a cistern for at least six months.
Beer: produced by brewing barley, was another alcoholic beverage
Seasonings were imported, such as myrrh, galbanum, saffron and cinnamon, pepper, and ginger
but their high cost limited their widespread use.
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12 necessities of life: chief of all needs for human life are water and fire, iron and salt, the heart
of the wheat, milk and honey, the blood of the grape, oil, cloth, shelter.
Jewish Dinner Recipe
Bread: bread baked on hot stones or baking pans anointed with olive oil (gyros thick tortilla, pita bread
or rice, potatoes).
Tilapia.
Seasoning: lemon juice, mint, sweet paprika.
Broiled Tilapia: pan fried tilapia sprinkle with lemon juice.
Place broiled tilapia on baked, hot bread, add pickled cucumber and sweet paprika, decorate with
chives.
Jewish Salad: olives, tomatoes, red onion, garlic, lettuce, lemon juice, olive oil, mint, you may also
add red beans or feta. Mix gently all ingredients, decorate with chives, and serve with a sardine or
anchovy.
Drink: dry wine or lemonade with honey and mint.

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