A Biblical Meal and the Context of “Daily Bread”

Recently I concluded a series of lectures entitled “The Father’s Speak!” which highlighted twelve influential bishops, theologians and apologists of the early Church.  To highlight the experience for those who attended I presented a biblical meal, as best I could, and thought I would share the meal for readers to try at home.  But more than providing a taste of the 1st century Church, we discovered several spiritually illuminating facts, including the centerpiece: bread.

Bread was not a staple in biblical times, it was the staple, providing up to 75% of the food consumed at each meal.  Not only did it provide a nutritious fill but served as the primary utensil for scooping up a vegetable stew made of lentils, beans, onions and spices.  It made us think of how the Lord, in his model prayer, said, “And give us this day our daily bread,” for not only did it mean our required sustenance, but spiritually-speaking reflected our need to devour the Word of God (Sacred Scripture) and our need for the Holy Eucharist, the Bread of Life (John 6:35).  We also recalled how, when Jesus was eating with the disciples and said that one of them would betray him, when asked who, Jesus answered, “It is the one to whom I will give this piece of bread when I have dipped it in the dish.” Then, dipping the piece of bread, he gave it to Judas, the son of Simon Iscariot.” (John 13:26)

In addition to the bread and stew-like porridge we had a taste of dates, figs, and oranges that would round out a meal, and discovered that water often had a little wine added to kill the bacteria in the water, which was not always pure.  One thing that was missing, of course, was meat.  Meat was for those who could afford it, unless you lived near a lake or ocean to catch your own fish, it was a rare treat.  And unlike today, food, for most of the population, was for physical energy and not pleasure.  It was a focal point of fellowship, but not the main course, so to speak. The meal plan below is simple, and I would recommend families and friends to experiment with it.  For us, it was a pleasant experience to step back in time!

Unleavened Flat Bread: 10 oz. wheat or barley flour, 6 oz. warm water, ½ tsp. salt.  Mix thoroughly (add more flour or water to reach a fairly firm texture).  I added a tablespoon of fresh ground fennel for flavor as well, but that is optional.  Dust the counter with flour and knead the dough for 5-7 minutes and shape into a ball.  Let it rest, covered, for 15 minutes, then press the dough ball flat and cut into 6 equal sections.  Cover and allow it to rest for another 45 minutes.  Roll or hand press each ball into a circular shape about ¼ inch thick – the thinner the better.  Lightly baste each side with olive oil and place it into a hot skillet (just above medium heat).  It takes about 2 minutes to cook each side, just watch it and flip as needed, and when golden brown spots show, it’s done.  Serve warm. Tip: it will keep nicely in aluminum foil in the oven as you make more.

Stew: Buy or make lentil and/or barley soup, add garbanzos or other beans for protein, onions, salt, pepper to taste, leeks, garlic if you like.

Fruit: A selection of dates, figs, raisins, oranges and grapes round out the meal.

Optional sides: cucumber and olives.

And the best news!  You don’t have to grind your own flour as our Mother Mary would have done every day.

It is simple, fun, tasty and has no added chemicals!