Dateline Jerusalem — Living in Israel is living history. Everything in this land relates to Biblical times, from ancient Jewish holy sites to unearthed artifacts from archeological digs to even the plants and trees used in the Jewish diet as described in the Torah (Bible) and Talmud (writings that interpret and explain the Torah).
Because I have a particular fascination with food, whether it be eating it or preparing it for my Simply Shachar recipes, I became interested in researching Biblical foods. As a result, I discovered Neot Kedumim, the Biblical Landscape Reserve halfway between Jerusalem and Tel Aviv, that has 600 acres to explore and allows visitors to experience life in Israel as our ancestors lived it 3,000 years ago.
Touring the Land
Neot Kedumim offers several interesting tours such as a tour based on the Biblical book “Song of Songs” and tours based on daily life in Biblical times. One of particular note is the tour of “Abraham’s Tent,” overlooking a deer farm at sunset. A tour guide, dressed in the clothing of our Patriarch Abraham, tells stories of the Bible while visitors partake in a Biblical dinner reminiscent of Abraham’s time. There is a Biblical foods tour in which visitors not only dine on Biblical foods, but participate in their preparation. This includes making pita bread and dipping it into olive oil and hyssop spice, staples of the time, roasting wheat kernels over an open fire reminiscent of the meal Boaz offered Ruth, cutting a fig branch so its sap will curdle milk to make cheese as did shepherds, and gathering wild plants and berries for a typical salad.
Israel is called the Land of Milk and Honey in the Torah. The honey is not bee’s honey, but the honey sap from dates. The Seven Species are inherent to the land of Israel. They are wheat, barley, figs, dates, grapes, pomegranates, and olives. By themselves, the Seven Species become a complete diet. Wheat and barley, for example, have 10 percent protein and are carbohydrates. Fig seeds are a source of protein and the sweetness of the fig is a source of carbohydrates. Dates have various vitamins, minerals, and fiber. They are good for muscle development and various intestinal disorders. Wine is derived from grapes, and red wine has been shown to keep the heart healthy. Pomegranates are a carbohydrate source and iron is found in its seeds that are a source of protein and ellagic acid. Ellagic acid is a natural phenol antioxidant. Olive oil from pressed olives has many health benefits and is a source of lipids for cells.
Israel is known for its Four Species important during the weeklong autumn holiday of Sukkot. They are the aravah or branches with leaves from the willow tree, hadass or boughs with leaves from the myrtle tree, lulav or ripe frond from a date palm tree, and etrog or fruit from a citron tree. The Four Species are medicinal and therapeutic, as well as being edible and healthy. The willow bark has salicylic acid which is the basis of aspirin. The myrtle oil repels insects with its aroma that is similar to eucalyptus. Dates from the date palm tree are full of carbohydrates and fiber. The citron plant often is used to help with diabetes, but not as good as insulin, and has been used in China for ulcers and dementia. The peel of the etrog has both spiritual and medicinal properties.
In Egypt, the Jews were slaves. Their diet consisted of fish, cucumbers, watermelons, leeks, onions, and garlic which provided them with protein and nutrition for the rigorous work they had to do for the Egyptians. Then G-d took them out of Egypt. During the Exodus from Egypt, the Torah speaks of the “manna from Heaven.” The manna is described as being like frost on the ground arriving with the dew during the night, and being white in color like a coriander seed. It was ground and pounded into cakes, baked, and it tasted like honey and wafers. Today scientists have found many plants around the world that have crystalline formations with the dew that are sweet.
When the Jews arrived in the Land of Israel during the Biblical period, their diet was based on what was available. Cattle, sheep, grain, corn, wine and oil were the staples in addition to the various species mentioned above. Food was baked, boiled, fried, roasted on an open flame, or prepared by a combination of these methods. For example, grain was prepared by roasting kernels or by grinding and baking them to make bread. Cooked foods mixed meat and vegetables into soups or broths and stews or were fried in boiling oil. Yet meat meals were not the usual, only eaten on special occasions or holidays. Wheat and barley were cultivated crops and most stews were made from lentils or beans. Vegetables such as wild melons and cucumbers were picked as needed. Sesame seeds were gathered and eaten raw or in stews or prepared in oil. Garlic and onions also grew wild in Israel but were cultivated in Egypt. The Torah also refers to walnuts, apples, pistachios, and almonds as common foods in the Land of Israel.
Spices mentioned in the Torah included coriander, cumin, black cumin and salt. Spices such as thyme, oregano, hyssop, balsam, and persimmons were used to make incense. In fact the incense had so many healthy ingredients that there were no flies around even though meat was left on altars for sacrifices. Vegetables such as garlic and onions were not only eaten raw but used to season other foods. Dairy products came from sheep or goat milk. Of course, wine from grapes and olive oil were major contributions to the biblical diet. The usual fruits eaten were those of the Seven Species. Bird’s eggs and wild bee honey also were part of the diet during the biblical period in Israel.
It is mind-boggling when the U.N. and pro-Palestinian activists attempt to deny the connection between Jews and Israel, especially since everything is documented in the Torah, even the diet of the Jewish people during Biblical times.
L’hitraot. Shachar
