Ezekiel's Meat Stew — A Biblical Recipe Still Cooked in Israel Today

What if a recipe from the Bible could still be cooked today? In the Book of Ezekiel, God instructs the prophet to prepare a pot of stew as a parable to the rebellious house of Israel. The passage describes the ingredients and cooking method—and we recreated it here in Israel, inspired by that ancient recipe.

For this version, we chose lean beef instead of lamb as a healthier option, but both are delicious choices. Combined with chickpeas, warming spices, and a rich broth, it's a meal that brings the flavors of the Bible into a modern kitchen.

📖 The Scripture:
"Set on a pot, set it on, and also pour water into it... Take the choice of the flock... and make it boil well." — Ezekiel 24:3–5

🥘 Full recipe below:

Ingredients:
• 2 pounds lean beef chuck, cut into chunks (or lamb shoulder if preferred)
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 3 bay leaves
• 2 tablespoons date honey
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cloves garlic, minced
• 1 onion, chopped
• 4 cups water
• 1 can chickpeas, drained and rinsed
• Fresh cilantro, for garnish

Directions:
1. Heat the olive oil in a large pot over medium heat. Add the beef (or lamb) and brown on all sides, about 5 minutes.
2. Add the cumin seeds, bay leaves, garlic, onion, date honey, balsamic vinegar, salt, and black pepper.
3. Pour in the water and stir to combine.
4. Bring to a boil, then reduce the heat to low, cover, and simmer for 1½–2 hours, until the meat is tender and the broth has thickened.
5. Add the chickpeas and cook for another 10–15 minutes until heated through.
6. Serve hot, garnished with fresh cilantro if desired.


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