Holy Land Harvest Cookbook

Step into a culinary time machine with the “Holy Land Harvest Cookbook,” transporting you directly to the vibrant markets and rustic kitchens of the Middle East during the time of Jesus. This cookbook offers a detailed exploration of the culinary culture deeply rooted in the specific locales where Jesus walked, where ancient Israelites, Romans, and various cultures intersected.

Within its pages, you will rediscover the rich flavors and rustic textures that were a vital part of daily life in this historic period. Every recipe is a reimagining of a dish that Jesus himself might have enjoyed, reflecting the ingredients, seasonings, and cooking methods documented in historical and biblical records.

From wholesome breads kneaded with traditional grains like barley and emmer wheat, to simple yet flavorful dishes highlighting legumes, fresh fish, ripe fruits, and vegetables native to the fertile lands of ancient Israel; this cookbook pays homage to the region’s rich agricultural bounty. It is a comprehensive guide offering a glimpse into a culinary landscape where food was not just sustenance but a profound expression of community and faith.

Venture into a world of ancient culinary traditions, revived and brought to your kitchen through the “Holy Land Harvest Cookbook.” It invites you to experience the diverse and vibrant food culture that thrived during Jesus’ time, encouraging a deep and flavorful exploration of history, one authentic recipe at a time.

Lentil Stew

Lentil Stew

Ingredients:

• 2 cups dried red lentils
• 1 large onion, finely chopped
• 2 carrots, diced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground black pepper
• 6 cups vegetable broth
• 2 tablespoons olive oil
• Fresh coriander for garnish (optional)
• 1 lemon, cut into wedges

Instructions:

1. Rinse the lentils thoroughly under cold water until the water runs clear.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onions and cook until they become translucent and soft, about 5 minutes.
3. Add the minced garlic, carrots, cumin, coriander, turmeric, and black pepper. Cook for another 2–3 minutes, stirring constantly to prevent the spices from burning.
4. Add the lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 25–30 minutes or until the lentils are tender and the stew has thickened.
5. Check the seasoning and add salt if necessary. Serve the stew in bowls, garnished with fresh coriander and accompanied by a wedge of lemon to squeeze over the top.

Barley Bread

Barley Bread

Ingredients:

• 2 cups barley flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 and 1/2 cups buttermilk or sour milk
• 2 tablespoons honey
• 1 tablespoon olive oil, for greasing

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, whisk together the barley flour, salt, and baking soda to combine and remove any lumps.
3. Create a well in the center of the dry ingredients, and pour in the buttermilk and honey. Stir until a wet dough forms.
4. Transfer the dough to a well-greased baking sheet, shaping it into a round loaf with wet hands.
5. Use a sharp knife to score a deep “X” into the top of the loaf.
6. Bake in the preheated oven for about 20–25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
7. Allow the bread to cool on a wire rack before slicing.

Barley bread would have been a common type of bread in ancient times, and it’s hearty and dense with a slightly sweet, nutty flavor. It pairs well with a variety of dishes such as stews and salads.

Roasted Fish with Fresh Herbs

Roasted Fish with Fresh Herbs

Ingredients:

• 2 whole fish (such as sea bream or snapper), cleaned and scaled
• 1 lemon, sliced
• A handful of fresh herbs (like dill, parsley, and coriander), chopped
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix together the minced garlic, chopped herbs, ground cumin, ground coriander, salt, and pepper to form a paste.
3. Make 3–4 shallow cuts on each side of the fish to allow the marinade to penetrate better.
4. Rub the herb and spice mixture all over the fish, making sure to get it into the cuts and the cavity of the fish.
5. Place slices of lemon inside the cavity of each fish.
6. Lay the fish on a baking tray lined with parchment paper or aluminum foil.
7. Drizzle olive oil over the fish.
8. Bake in the preheated oven for 15–20 minutes, or until the fish is cooked through and flakes easily with a fork.
9. Serve the fish hot, garnished with additional fresh herbs and lemon slices if desired.

Fish was a common protein source in ancient Judea, and this simple, aromatic recipe would showcase the natural flavors of the fresh fish.

Cucumber and Tomato Salad

Ingredients:

Tomato and Cucumber Salad

• 2 large cucumbers, diced
• 4 ripe tomatoes, diced
• 1 red onion, thinly sliced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 lemon, juiced
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the diced cucumbers, diced tomatoes, and sliced red onion.
2. Add the chopped parsley and mint to the vegetables and toss to combine.
3. In a small bowl, whisk together the lemon juice, olive oil, ground cumin, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss everything together to combine well and ensure that the salad is evenly dressed.
5. Let the salad sit for about 10–15 minutes before serving to allow the flavors to meld.
6. Serve the salad chilled or at room temperature as a refreshing side dish.

This crisp, fresh salad would be a great accompaniment to a variety of dishes, offering a burst of vibrant flavors and textures.

Stuffed Vine Leaves (Dolmas)

Dolmas

Ingredients:

• 1 cup uncooked rice
• 1 large onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh dill, chopped
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 40 vine leaves, fresh or from a jar (rinsed and drained)
• 2 cups vegetable broth

Instructions:

1. Prepare the filling by mixing together the uncooked rice, chopped onion, parsley, mint, dill, lemon zest, half the lemon juice, olive oil, and spices in a bowl. Set aside.
2. Blanch the vine leaves in boiling water for 2–3 minutes, then transfer to a bowl of ice-cold water to stop the cooking process. Drain and pat dry.
3. Lay a vine leaf flat on a work surface, vein side up. Place a tablespoon of the filling in the center of the leaf.
4. Fold in the sides of the leaf over the filling, then roll up from the bottom to form a neat roll.
5. Repeat with the remaining leaves and filling.
6. Arrange the stuffed vine leaves in a single layer in a large, wide pot. Pour over the vegetable broth and remaining lemon juice.
7. Place a heat-resistant plate on top of the dolmas to keep them submerged during cooking.
8. Cover the pot and simmer over low heat for 45–50 minutes, or until the rice is tender and the liquid has been absorbed.
9. Allow the dolmas to cool in the pot before transferring to a serving plate.

Dolmas would be served as a part of a larger meal, often accompanying dishes with meats or other vegetables. It’s a healthy, vegetarian-friendly dish that showcases the fresh herbs and spices of the region.

Date and Nut Balls

Date and Nut Balls

Ingredients:

• 2 cups dates, pitted and roughly chopped
• 1 cup almonds, toasted and roughly chopped
• 1 cup walnuts, toasted and roughly chopped
• 1/2 cup dried figs, roughly chopped
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• Desiccated coconut or sesame seeds for rolling (optional)

Instructions:

1. Place the dates, almonds, walnuts, and dried figs in a food processor. Pulse until the mixture is finely chopped and sticks together when pressed between your fingers.
2. Transfer the mixture to a bowl and stir in the honey, cinnamon, and cardamom until well combined.
3. Take a tablespoon of the mixture and shape it into a ball using your hands. Repeat with the remaining mixture.
4. If desired, roll the balls in desiccated coconut or sesame seeds to coat.
5. Place the balls on a tray lined with parchment paper and refrigerate for at least 1 hour to firm up.
6. Serve the date and nut balls as a sweet treat at the end of a meal, or enjoy them as a snack.

This no-bake dessert is both simple and nutritious, offering a sweet note to end a meal with ingredients that would have been treasured in ancient times due to their richness and natural sweetness.

Fig and Olive Tapenade

Fig and Olive Tapenade

Ingredients:

• 1 cup dried figs, stemmed and chopped
• 1 cup Kalamata olives, pitted and chopped
• 2 tablespoons capers, drained
• 1 small garlic clove, minced
• 2 teaspoons fresh rosemary, finely chopped
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh bread or crackers, for serving

Instructions:

1. Soak the chopped dried figs in hot water for about 30 minutes to soften them. Drain well.
2. In a food processor, combine the softened figs, chopped olives, capers, minced garlic, rosemary, lemon zest, and half of the lemon juice. Pulse until the mixture forms a chunky paste.
3. With the processor running, gradually add the olive oil in a steady stream until the tapenade reaches your desired consistency. You can add more olive oil if you prefer a smoother tapenade.
4. Transfer the tapenade to a bowl and stir in the remaining lemon juice. Season with salt and pepper to taste.
5. Cover the bowl and refrigerate the tapenade for at least 1 hour to allow the flavors to meld.
6. Serve the fig and olive tapenade chilled, as a dip with fresh bread or crackers, or as a topping for grilled meats or fish.

This tapenade brings together the rich, sweet flavor of figs with the salty tang of olives and capers, creating a harmonious and delightful blend of tastes and textures that would transport you back to biblical times with every bite.

Grape Juice

Grape Juice

In ancient times, people consumed a variety of fermented and fresh beverages, including grape juice, which could be either fermented into wine or enjoyed fresh. Here is a simple recipe for making fresh grape juice:

Ingredients:

• 4 lbs of fresh red or black grapes, washed and stemmed
• 1–2 tablespoons of honey or sugar (optional)
• Water (as needed)
• Lemon juice (optional)

Instructions:

1. In a large pot, add the grapes along with a little water to prevent the grapes from sticking to the bottom of the pot (the amount of water will depend on the juiciness of the grapes but start with 1/2 cup).
2. Using a potato masher or the back of a large spoon, crush the grapes to release their juices.
3. Cook the grapes over medium heat, stirring occasionally, for 10–15 minutes, or until the grapes are soft and have released their juices.
4. Set a fine-mesh sieve over a large bowl or jug and pour the grape mixture through the sieve to separate the juice from the solids. Use the back of a spoon to press down on the solids to extract as much juice as possible.
5. If desired, sweeten the juice with a little honey or sugar, stirring to dissolve. You can also add a splash of lemon juice to enhance the flavor.
6. Allow the juice to cool, then transfer it to the refrigerator to chill.
7. Serve the grape juice cold, perhaps diluted with a little water or over ice if it is very strong.

Fresh grape juice is a refreshing and wholesome beverage that can be enjoyed on its own or used as a base for other drinks. In biblical times, grape juice might have been enjoyed fresh or naturally fermented into wine over time.

Unleavened Bread (Matzah)

Matzah

Ingredients:

• 2 cups whole wheat flour (or a mix of whole wheat and all-purpose flour)
• 1/2 teaspoon salt
• 1/2 to 3/4 cup water
• Olive oil, for brushing (optional)

Instructions:

1. Preheat your oven to 475°F (245°C).
2. In a large bowl, combine the flour and salt. Gradually add the water, stirring constantly until a cohesive dough forms. You may not need all the water, so add it slowly until the dough is firm yet manageable.
3. Knead the dough on a lightly floured surface for about 5–7 minutes, until it becomes smooth and elastic.
4. Divide the dough into 8 equal portions. Working with one portion at a time, roll it out into a very thin, flat disk, about 6–8 inches in diameter. You want it to be almost paper-thin.
5. If desired, lightly brush the top of each disk with a little olive oil.
6. Transfer the disks onto baking sheets lined with parchment paper.
7. Bake in the preheated oven for 5–6 minutes, or until the bread is crisp and slightly golden, with bubbles on the surface.
8. Let the bread cool on a wire rack. It will become crisper as it cools.

Serve the unleavened bread as a side with meals, or use it as a base for open-faced sandwiches or wraps. This simple bread was a daily staple in biblical times, often made with just flour and water, and sometimes enhanced with a little oil or herbs.

Traditional Hummus

Hummus

Ingredients:

• 1 cup canned chickpeas, drained and rinsed (save the liquid)
• 2 garlic cloves, minced
• 1/4 cup fresh lemon juice (from about 1–2 lemons)
• 1/4 cup well-stirred tahini
• 1/2 teaspoon ground cumin
• 2 tablespoons extra virgin olive oil, plus more for serving
• 1/2 to 1 teaspoon salt, according to taste
• 1/2 teaspoon ground paprika, for serving
• Fresh parsley leaves, for serving

Instructions:

1. Place chickpeas in a medium saucepan and add enough water to cover them. Bring them to a boil and then simmer for 15–20 minutes until they are very tender. Drain the chickpeas but keep the boiling water.
2. In a food processor, combine tahini and lemon juice. Process for 1 minute in the food processor. Add additional ingredients and process until smooth.
3. Add minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice mixture. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds.
4. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.
5. If the hummus is too thick or still has tiny bits of chickpea, with the food processor turned on, slowly add 2 to 3 tablespoons of the reserved chickpea boiling water until you reach the perfect consistency.
6. To serve, transfer the hummus to a bowl, then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika and fresh parsley.

Serve your hummus with fresh, warm, or toasted pita bread, or as a dip for vegetables. It could be enjoyed as a dish similar to what might have been consumed in ancient times, with a rich blend of flavors from garlic, lemon, and spices.

Falafel

Ingredients:

• 1 cup dried chickpeas
• 1 large onion, chopped
• 2 cloves of garlic, chopped
• 3 tablespoons fresh parsley, finely chopped
• 3 tablespoons fresh cilantro, finely chopped
• 1 teaspoon lemon juice
• 1 teaspoon olive oil
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1/2 teaspoon dried red pepper flakes
• 1 teaspoon baking powder
• 1 tablespoon all-purpose flour
• Soybean or vegetable oil for frying
• Salt, to taste

Instructions:

1. Place the chickpeas in a bowl and cover with cold water. Allow them to soak overnight, then drain. Or, use canned chickpeas, rinsing them in cold water and placing them in a bowl covered with water for a few hours to loosen the skins and then drain. Remove any loose chickpea skins.
2. Place the drained uncooked chickpeas and onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle Eastern markets.
5. Heat 3 inches of oil to 375 in the deep fryer. Fry one ball to test. If it falls apart, add a little flour. Then fry about six balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.

Serve hot, in a pita bread with lettuce, tomatoes, and tahini, or with a side of mixed green salads, pickled vegetables, hummus, and tahini sauce.

Mixed Greens Salad with Fresh Herbs

Ingredients:

• 6 cups mixed greens (like lettuce, spinach, or kale), thoroughly washed and torn into bite-sized pieces
• 1 cup fresh herbs (like parsley, dill, or mint), roughly chopped
• 1 small red onion, thinly sliced
• 1 cucumber, sliced
• 2 ripe tomatoes, chopped
• 1 carrot, grated or julienned
• 1/2 cup radishes, thinly sliced

For the dressing:

• 1/4 cup extra virgin olive oil
• 2–3 tablespoons fresh lemon juice or vinegar
• 1 garlic clove, minced (optional)
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, fresh herbs, red onion, cucumber, tomatoes, carrot, and radishes. Toss everything together to combine well.
2. In a small bowl, whisk together the olive oil, lemon juice or vinegar, minced garlic (if using), and salt and pepper until well combined and emulsified.
3. Just before serving, pour the dressing over the salad and toss everything together until well coated in the dressing and evenly mixed.
4. Taste and adjust the seasoning if needed, adding a little more salt, pepper, or lemon juice if necessary.
5. Serve the salad in individual bowls or on a large platter, garnished with a few extra herbs on top for presentation.

This salad is a celebration of fresh, crisp, and vibrant flavors, bringing together a colorful array of vegetables and herbs in a simple yet delicious way. It would be a refreshing accompaniment to any meal, particularly in the warm seasons when all the ingredients are at their peak of freshness.

Tahini Sauce

Ingredients:

• 1/2 cup tahini (sesame seed paste)
• 2 garlic cloves, minced
• 1/2 teaspoon salt, or to taste
• 3–4 tablespoons fresh lemon juice
• 1/4 to 1/2 cup water, as needed to achieve desired consistency
• 1 tablespoon fresh parsley, finely chopped (optional)

Instructions:

1. In a bowl, whisk together the tahini, minced garlic, salt, and lemon juice. The mixture will become thick and pasty.
2. Gradually add water, whisking continuously until you reach your desired consistency. The sauce should be smooth and pourable, but not too thin.
3. Stir in the finely chopped parsley, if using, to add a burst of color and fresh flavor.
4. Adjust the seasoning to your taste, adding more salt or lemon juice if necessary.
5. Serve the tahini sauce alongside dishes like falafel, grilled vegetables, or meat, or use it as a dressing for salads. It also makes a delicious dip for bread or raw vegetables.
6. Store any leftover tahini sauce in an airtight container in the refrigerator. It will keep for about a week. Give it a good stir before using, and thin it out with a little water if necessary, as it will thicken as it sits.

This tahini sauce is incredibly versatile and easy to make, with a creamy texture and a rich, nutty flavor that enhances a wide variety of dishes. It would have been a familiar and beloved accompaniment to many meals during biblical times, given the availability of sesame seeds and the popularity of tahini as a foundational ingredient in Middle Eastern cuisine.

Middle Eastern Pan-Fried Cheese

Ingredients:

• 200g of a firm cheese like Halloumi or Akkawi
• 1/2 cup all-purpose flour, for dredging
• 1/4 cup olive oil
• 1 lemon, cut into wedges
• Freshly ground black pepper, to taste
• 1 tablespoon fresh parsley or mint, chopped (for garnish)
• 1 tablespoon pomegranate molasses or seeds for a tangy touch (optional)

Instructions:

1. Slice the cheese into slabs that are around 1cm to 1.5cm thick.
2. Heat the olive oil in a large frying pan over medium heat.
3. Dredge the cheese slices in the flour, coating each side evenly and shaking off any excess flour.
4. Once the oil is hot, add the cheese slices to the pan. Cook for 1–2 minutes on each side, or until golden and crusty.
5. Transfer the cheese to a serving plate. Garnish with a generous squeeze of fresh lemon juice, a sprinkle of freshly ground black pepper, and a scattering of fresh parsley or mint.
6. If using, drizzle a little pomegranate molasses over the top or sprinkle with pomegranate seeds for a sweet and tangy contrast to the salty cheese.
7. Serve immediately, while the cheese is still warm and soft in the middle, with a crispy, golden crust.

Serve your Middle Eastern Pan-Fried Cheese as an appetizer or as part of a mezze spread, accompanied by fresh bread and a selection of other dishes, enjoying the harmonious blend of salty, tangy, and fresh flavors.