A journal of faith, table & pilgrimage

Stories from the Holy Land & beyond

MJ’s BiblicalFaith, Food & Travel

Food · Faith · History

The Biblical Table

Ten recipes inspired by the grains, fruits, herbs, and shared meals woven through scripture and the ancient Near Eastern table.

Watch First

10 Meals from the Biblical Table

The film that inspired this first collection explores ten foods associated with the biblical world. Watch it here, then use the recipes below as a practical starting point for your own table.

Watch on YouTube

The Collection

01Seven Species Feast Bowl02Barley Bread & Olive Oil03Chickpea & Olive Salad04Figs & Almonds05Roasted Lamb with Dates & Herbs06Grapes, Goat Cheese & Herbs07Dates Stuffed with Nuts08Pomegranate Barley Bowl09Garlic & Herb Lentil Soup10Cucumber, Mint & Yogurt Bowl

Deuteronomy 8:8

Seven Species Feast Bowl

A generous bowl inspired by Deuteronomy

Wheat, barley, grapes, figs, pomegranates, olives, and dates come together in a colorful grain bowl inspired by the seven species of the Promised Land.

Gather

  • 1 cup cooked barley
  • 1 cup cooked wheat berries or farro
  • Fresh grapes, halved
  • Fresh figs, quartered
  • Pomegranate seeds
  • Whole olives
  • Medjool dates, sliced
  • Extra-virgin olive oil
  • Lemon, sea salt, and fresh herbs

Make

  1. Spread the warm grains across a wide serving bowl.
  2. Arrange the grapes, figs, pomegranate, olives, and dates over the grains.
  3. Finish generously with olive oil, lemon, herbs, and a small pinch of salt.
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John 6:9

Barley Bread & Olive Oil

The humble loaf of farmers and fishermen

Dense, earthy barley bread recalls the everyday loaves of the ancient world. Serve it warm, torn by hand, with fragrant olive oil.

Gather

  • 2 cups barley flour
  • 1 cup whole-wheat flour
  • 2 teaspoons instant yeast
  • 1 teaspoon sea salt
  • 1¼ cups warm water
  • 3 tablespoons extra-virgin olive oil
  • Sesame or nigella seeds, optional

Make

  1. Mix the flours, yeast, and salt, then add the water and olive oil.
  2. Knead until cohesive, cover, and let rise until softly expanded.
  3. Shape into a low round, scatter with seeds, and bake at 400°F until deeply golden.
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Inspired by the ancient Near Eastern table

Chickpea & Olive Salad

A bright, herb-filled staple

Chickpeas and olives have nourished the region for millennia. Fresh herbs, lemon, and good olive oil make this simple salad sing.

Gather

  • 2 cups cooked chickpeas
  • ½ cup mixed olives
  • 1 small cucumber, diced
  • Handful of parsley and mint
  • 1 small shallot, thinly sliced
  • Juice of 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • Cumin, salt, and black pepper

Make

  1. Combine the chickpeas, olives, cucumber, herbs, and shallot.
  2. Whisk the lemon, olive oil, cumin, salt, and pepper.
  3. Toss everything together and let the flavors settle for 15 minutes before serving.
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Numbers 13:23

Figs & Almonds

Two ancient ingredients, simply served

Sweet figs and toasted almonds need very little embellishment. A touch of honey and warm spice turns them into a graceful ending to a meal.

Gather

  • 8 ripe figs
  • ½ cup toasted almonds
  • 2 tablespoons almond butter
  • Raw honey, optional
  • Pinch of cinnamon
  • Flaky sea salt

Make

  1. Split the figs from the top without cutting all the way through.
  2. Spoon in a little almond butter and tuck toasted almonds alongside.
  3. Finish with honey, cinnamon, and the smallest pinch of salt.
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Exodus 12

Roasted Lamb with Dates & Herbs

A feast dish fragrant with rosemary and thyme

Slow-roasted lamb carries deep ceremonial meaning in scripture. Dates and herbs bring sweetness and perfume to this celebratory centerpiece.

Gather

  • 3–4 pound boneless lamb shoulder
  • 8 Medjool dates, pitted
  • 4 garlic cloves
  • Rosemary and thyme
  • 1 teaspoon ground cumin
  • 1 cup stock or water
  • Extra-virgin olive oil
  • Salt and black pepper

Make

  1. Rub the lamb with olive oil, garlic, cumin, herbs, salt, and pepper.
  2. Set it over the dates, add the stock, cover, and roast at 325°F until tender.
  3. Uncover for the final 20 minutes, then rest before slicing and spooning over the pan juices.
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Genesis 9:20

Grapes, Goat Cheese & Herbs

A no-cook plate for lingering at the table

Juicy grapes, tangy goat cheese, olives, and herbs make an effortless plate that feels both abundant and beautifully restrained.

Gather

  • 2 cups seedless grapes
  • 6 ounces fresh goat cheese
  • ½ cup whole olives
  • Fresh thyme and mint
  • Toasted walnuts
  • Extra-virgin olive oil
  • Black pepper

Make

  1. Arrange the grapes, goat cheese, olives, and walnuts on a broad plate.
  2. Scatter over the fresh herbs.
  3. Drizzle with olive oil and finish with black pepper.
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Psalm 92:12

Dates Stuffed with Nuts

Portable sweetness from the desert

Dates travel well and offer deep caramel sweetness. Almonds, pistachios, or walnuts add texture and turn them into a satisfying small bite.

Gather

  • 12 Medjool dates
  • ¼ cup almonds, pistachios, or walnuts
  • 2 tablespoons tahini
  • Orange zest
  • Sesame seeds
  • Pinch of sea salt

Make

  1. Slice each date lengthwise and remove the pit.
  2. Fill with tahini and press in one or two nuts.
  3. Finish with orange zest, sesame seeds, and a tiny pinch of salt.
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1 Kings 7:20

Pomegranate Barley Bowl

Ruby fruit over a hearty ancient grain

Pomegranates adorned sacred architecture and remain one of the region’s most striking fruits. Here they brighten chewy barley and fresh herbs.

Gather

  • 2 cups cooked pearl barley
  • Seeds of 1 pomegranate
  • ½ cup crumbled feta
  • ½ cup toasted walnuts
  • Parsley and mint
  • Juice of 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • Salt and black pepper

Make

  1. Cool the cooked barley until just warm.
  2. Fold in the pomegranate, feta, walnuts, and herbs.
  3. Dress with lemon and olive oil, then season to taste.
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Genesis 25:34

Garlic & Herb Lentil Soup

A comforting pot of pantry staples

Lentils, garlic, cumin, and coriander create a deeply comforting soup from ingredients long familiar across the region.

Gather

  • 1½ cups brown or green lentils
  • 1 onion, chopped
  • 5 garlic cloves, chopped
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 6 cups vegetable stock
  • Parsley or cilantro
  • Extra-virgin olive oil
  • Lemon, salt, and pepper

Make

  1. Soften the onion in olive oil, then add garlic, cumin, and coriander.
  2. Add the lentils and stock; simmer until the lentils are tender.
  3. Season with lemon, salt, pepper, and a generous handful of herbs.
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Numbers 11:5

Cucumber, Mint & Yogurt Bowl

Cool, bright, and made for a hot afternoon

Cucumber and mint bring welcome freshness in a warm climate. Thick goat-milk yogurt makes the bowl creamy and substantial.

Gather

  • 2 Persian cucumbers, sliced
  • 1½ cups plain goat-milk or Greek yogurt
  • Handful of fresh mint
  • 1 small garlic clove, grated
  • Juice and zest of ½ lemon
  • Extra-virgin olive oil
  • Salt and sumac

Make

  1. Stir the yogurt with garlic, lemon, and a pinch of salt.
  2. Fold in most of the cucumber and torn mint.
  3. Top with the remaining cucumber, olive oil, sumac, and mint.
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From MJ’s Kitchen

Cook something ancient.

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