Ancient Israelite cuisine

Ancient Israelite cuisine refers to the food eaten by the ancient Israelites during a period of over a thousand years, from the beginning of the Israelite presence in the Land of Israel at the beginning of the Iron Age until the Roman period. The dietary staples were bread, wine and olive oil, but also included legumes, fruits and vegetables, dairy products, fish and meat.

Bread

Bread was a major part of the ancient Israelite diet. It was made from a variety of grains including barley, wheat, and millet, and was often cooked on a griddle or a flat stone. The dough was usually leavened with yeast.

Wine

Wine was a common beverage in ancient Israelite cuisine. It was often mixed with water, as the wine was very strong. Wine was considered a necessity and its lack was a curse.

Olive Oil

Olive oil was a staple in the ancient Israelite diet. It was used for cooking, lighting, and anointing. The olive tree was a symbol of peace and prosperity.

Legumes, Fruits and Vegetables

The ancient Israelites consumed a variety of legumes, fruits and vegetables. These included lentils, peas, beans, cucumbers, onions, garlic, and leeks. Fruits included figs, grapes, pomegranates, and dates.

Dairy Products

Dairy products such as milk, cheese, and butter were also part of the ancient Israelite diet. These were often used in cooking or eaten on their own.

Fish and Meat

Fish was a common part of the ancient Israelite diet, especially for those living near the Mediterranean Sea. Meat was also consumed, but was more rare and often reserved for special occasions.

See Also

• Food history
• Ancient Near East
• Cuisine of the ancient Mediterranean

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