he Last Supper
I’m not exactly sure which angle to take with this post – religious or culinary or both?

Today is known amongst Catholics as Holy Thursday.  Often, masses are celebrated with the symbolic washing of the feet, which was an occasion employed by Jesus to demonstrate that even the great teacher that he was (as he was often called by the Apostles), he was not above anyone else and was, in fact, a servant.  Remember, also, that Jesus knew he was going to be taken and most likely killed by the religious and political elite.  He wanted to make sure that what was to be his last meal was spent among friends (wouldn’t you?) and was also used to symbolically pass on his legacy as teacher.  Jesus’ mission was to be a beacon of peace amongst the darkness of political and religious zealotry.

Here we are again, another year, another Holy Thursday.  I celebrate this day in different ways each year, not settling on one particular way, although I may have solidified it this year.  I don’t usually attend mass this evening.  Yes, I do have issues with strangers touching my feet.  This year, I decided to borrow some ideas from several churches I’ve known and made a Middle Eastern meal fit to eat with friends, family, with dissidents, and, by golly, with vegetarians.

Holy Thursday Meal

My aim for the meal was to present the food as a congregational offering – a buffet of some kind.  I didn’t want the meal to be huge with endless bowls of some flavorless concoctions.  Rather, I wanted some specifically savory-spiced dishes.  I decided earlier today on the following menu (I’d been planning this for a few days, but finalized the menu this afternoon while I was working…):

  • Lentil Soup
  • Falafel
  • Hand Made Pita Bread
  • Organic Spring Mix with Lemon Vinaigrette
  • Kalamata Olives
  • Feta Cheese
  • Hummus
  • Greek Yogurt

The two major parts of the menu were the lentil soup and the pita bread.  I had to start the dough earlier in the day, of course, given the time it takes for proper preparation.  The ingredients, of course, are as simple as can be: unbleached white flour (organic, please!), yeast, honey, salt, olive oil, and water.  The dough rose during the day while I finished up some work.  In the evening, I turned it out onto my work surface, formed the dough into a log, and cut it into nine small mounds.  My daughter, Hero, helped me shape all the balls into flat, somewhat circular shapes for baking.  If you have any kids, make sure you have them play with dough and make bread with you.  It teaches science, art, and, most importantly, love of hand-crafted food.  It’s a great way to bond.

We baked the dough, three rounds at a time, in a 500 degree oven.  Each batch of three was done in six minutes, and I had decent luck with more than half of the pitas with the “puff-factor” and the texture.  I love when the pitas bake as they should – they turn out shaped much like a football (American) or like a football (the real one).
The lentil soup was spiced with cinnamon, coriander, cumin, bay leaves, cayenne pepper, thyme, salt, and pepper.  The soup is based on green lentils (which are actually brown in hue) cooked with onions, garlic, carrots, celery, white wine, and vegetable broth (and water if needed).  It’s fairly simple, actually: simmer until the lentils are soft, then blend some of it (I use my immersion blender) for a creamier texture.

I will admit that my falafel came straight from a box.  I haven’t tried to do it otherwise, and I think not too many people do!  That’s that!

My hummus is a simple blend (bright in the food processor) of organic canned garbanzo beans (drained), minced garlic, lemon zest and juice, olive oil, salt, pepper, and water.  However, once I process the ingredients, I do like to chill it in the refrigerator before serving it.

The rest is simple!  The olives, cheese, greens, and yogurt are all self-explanatory.  The dressing for the spring mix is a blend of olive oil, white vinegar, and lemon juice.

The soup was ladeled into bowls, the bread served in baskets, the yogurt and hummus in bowls of their own, and the rest arranged on a platter.  Simplistic, communal, respectful.

For me, one of the greatest expressions of my love for my family is my food.  In much the same manner, it serves to be a spiritual outlet for my creativity.  As I’ve said many times in the past, art (as I view my cooking to be) is one of the penultimate expressions of God’s presence in my life.  It makes me feel alive and, in this case, makes my tummy feel good and full!