JewishFoods.org - An online store selling kosher food and drink.
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Jewish Foods and Jewish Recipes
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Excerpted from the website:
Jewish Foods
Jewish Foods As among all the Oriental peoples, and as is the case even to-day among the fellaheen of Syria, vegetable food, and chiefly grain ("dagan"), occupied the first place in the diet of the Israelites.
Cereals: The most important of the cereals was wheat (hittah" or "hittim."). (For the earliest mode of preparing this, see Baking; Bread; Cookery; and comp. "Z. D. P. V." ix. 3.) The grains were at times reduced to grits ("geres"); hence the prescription that "'abib ?alui" and "geres karmel"—probably "geres" of garden grains, which are palatable and mature especially early—should be offered as "minhat bikkurim." The grain was generally ground into flour ("kemah"), the fine flour ("solet") being distinguished from the ordinary kind. The flour was made into bread, either without leaven ("mazzah") or with it ("lehem"; Lev. vii. 13). Barley ("se'orim") was used like wheat (comp. II Sam. xvii. 28), being generally made into bread (comp. Judges vii. 13; II Kings iv. 42; Ezek. iv. 9, 12). Spelt ("kussemet") was apparently used much less than wheat or barley. It appears, however, from Ezek. iv. 9 that, besides millet, spelt also was made into bread.
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