The ancient Hebrews developed a way of eating that expressed their own lifestyle and way of thinking. The recipes you will find in these pages are a real surprise for the ease of preparation, for the intelligent use of everyday ingredients, for the ancient flavor and the succulent aroma that each one of them gives off. Each recipe has its history and is linked to a moment in the Old Testament: from the lentils of Esau and Jacob to the unleavened bread of the flight from Egypt. As well as fritters and pumpkin and leek cakes, or the aromatic stewed fennel. Countless biblical stories are interwoven with different recipes, such as the loving raisin and apple cakes of the Song of Songs or Ezekiel's stew. You can easily repeat various formulas for matzah cakes and a multitude of vegetable and legume recipes, and Abraham's stewed veal or Ruth's gravy are surprising. All the preparations are linked to the history of the People of Israel in some of its episodes, and their ingredients are those of the time. Almudena Villegas skillfully develops an innovative style to learn about the history of a culture through the most everyday: its recipes. Deliciously intertwined with its history and fragrant aroma, easy to repeat and tasty.
