Cooking Lessons and Ideas for Teaching the Story of Joseph in Sunday School
Post your cooking Sunday School lessons and ideas for the Joseph Story here.
Recipes for Joseph's Story:
This first recipe comes from our previous website and still sounds yummy...
We used Hummus and Tabbouleh as a part of a Biblical feast to celebrate the reunion of Joseph and his brothers, but they would work for almost any setting (Mary and Martha, Zacchaeus' dinner for Jesus, Peter's mother-in-law's serving dinner, etc.) My favorite source for these is "The Frugal Gourmet Keeps the Feast" because the text is so full of fascinating food facts -- very rich learning for the teacher. Here are two recipes we adapted:
Appetizers for a Biblical Feast
Hummus (Garbanzo Sesame Dip) Recipe
2 cans garbanzo beans (16-oz size cans)
1/2 cup tahini (sesame paste – available in our grocery store in Pittsburgh, but you might need a health store or specialty food store)
juice of 1 lemon
2 cloves garlic
garnish with 2 Tablespoons olive oil and 2 Tablespoons fresh chopped parsley
Use pita bread wedges (cut in 8ths and split to get 16 slices from a single pita) and fresh veggies to dip into hommus.
Crush the garlic cloves in a garlic press.
Drain the juice from 1 can of beans.
Puree the drained beans with the contents of the other can (juice and all). Add tahini, lemon juice, garlic and blend. Spread onto a flat bowl (a plate works well, too). Add garnishes.
Ready to serve with pita and veggies.
Tip: Lightly smash the garbanzo beans in a deep bowl then fill with water and swirl. This will make their waxy coating to float and be skimmed off. Makes for smoother humus. Theological Corollary: Joseph's brothers needed to have their hard coating removed too!
Tabbouleh (bulgur wheat salad) Recipe
1 cup bulgur wheat
2 large bunches parsley
2 bunches scallions
2 Tablespoons fresh mint (or 1 teaspoon dried mint)
1/4 cup olive oil
1/4 cup fresh lemon juice
1 teaspoon salt
1/4 teaspoon pepper
Soak bulgur in 2 cups of cold water for 15 minutes. Drain and squeeze dry.
Clean and chop parsley, scallions and mint. (We have glass jars with the chopping blades in the lids. These are fabulous for kids to use in chopping.) Chop fine.
In a separate bowl, combine olive oil. lemon juice, salt and pepper. Stir well. Add parsley mix and bulgur. Mix thoroughly. Serve immediately. (Chopped red bell pepper, chopped celery, chopped tomatoes are modern additions that taste good, too.)
Our kids love chopping onion, celery, nuts, etc. with those inexpensive jars that have the cutting blades attached to the lid so that you just push down to chop. Great fun! We get very minced results.