Nazareth Meal

 

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image:http://www.loc.gov/exhibits/scrolls/

 

Foods Used In Ancient Palestine:

 

  1. Figs

  2. Dates

  3. Pomegranates

  4. Wheat/Bulgur

  5. Barley

  6. Millet

  7. Lentils

  8. Olives

  9. Almonds

  10. Honey

  11. Leeks/Spring Onions .

  12. Pita Bread

To see pictures of these foods go to Google Images

 

Recipes

C = cup

tsp = teaspoon

tabs = tablespoon

 

Millet Porridge

1 C Millet

2 C water

1 tsp salt

 

Soak Millet overnight in water.  Bring to a boil, add salt and cook covered for 20 minutes in the top of a double boiler. 

Mixture will be thick.  Serve with honey.

 

Lentils

2 cups of lentils  (brown, not red)

5  cups of water

1 bay leaf

1 tsp. salt

pepper

 

Bring all ingredients to a boil and simmer 30 minutes.

Remove bay leaf.

 

Bulgur Wheat
2 cups Bulgur Wheat
2 cups chicken broth or water
2 tsp oil
salt

Saute bulgur in oil until the grains are slightly browned.  Reduce heat and add liquid slowly. 

Cover and simmer for 15 minutes, or until the grain has absorbed all of the liquid.

 

Barley
2 cups Barley

1 cup chopped spring onion or leeks

1/2 cup of oil

4 cups of chicken stock

salt and pepper

 

Saute spring onions and barley in oil.  Put into 2 QT casserole with stock and seasonings and cover.

Bake at 350 degrees for 45 minutes, or until barley is tender and liquid is absorbed.

 

 

Date Cake 

1/4 C melted butter
1 C  flour
1/2 C brown sugar
1 teaspoon shredded orange peel
1/2 C orange juice
1 egg
2 Tablespoon baking powder
1/2 C chopped almonds
1/2 C chopped dates

In a mixing bowl beat butter with sugar. Add about half of the flour, orange peel, half the orange juice, egg and the baking powder. Beat until thoroughly combined. Beat in the remaining flour and orange juice, stir in the nuts and dates. Pour batter in a greased cake pan. Bake in 350* for about 25 minutes or until a toothpick inserted at the center comes out clean.

 

 
Sweet Figs

500 grams dried figs, chopped
1 1/4 cup sugar
1/2 tsp. ground cinnamon

juice of 1 large lemon

 

Put the figs and lemon juice in a heavy saucepan and cover with water. Let stand for 2 hours and then, on a low flame, heat gently. Stir occasionally until the figs are tender. Add the sugar, cinnamon and continue to cook on a low flame until the figs are glazed and the mixture has the consistency of jam.     Remove from the heat . Let cool before refrigerating.

Serve cold.

 

 

 

Pomegranite Juice

 

Olives

 

Honey

 

Pita Bread

 

Plates

 

Napkins

 

Forks

 

Serving Utensils

 

Cups