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A recreation of the Temple menu was prepared by the Department of Religious Culture at the Binyamin Community Center.
This special and lavish banquet was held at Psagot Winery at Sha’ar Binyamin, as part of the Temple Conference events in Binyamin. The different meats were prepared over the course of four days prior to the feast, which involved various kashrut and cooking processes. Baked goods mentioned in biblical sources were carefully prepared.
At the feast, historical foods were served based on the foods that the Bible and other sources mention were eaten at the Temple. This included: Mincha offering bread, meat prepared as described in connection with sacrifices of birds and animals, the priestly gifts, sacred breads, biblical-style salads and wine produced from the original grape species of the Land of Israel.
The banquet attendees sat around laden tables and tasted the Temple delicacies as they listened to explanations. The preparations were overseen by international chef Yossi Ben Dayan.
The historical initiative was organized by the Department of Religious Culture at the Binyamin Regional Council, under the scientific guidance of Professor Zohar Amar. Noteworthy speakers at the event included rabbis, scholars, and public figures, including Rabbi David Dudkevich, Rabbi Menachem Makover, and Dr. Shivi Drori. Rabbi Yisrael Ariel, director of The Temple Institute, launched a new book by Professor Zohar Amar entitled The Economy of the Temple.
Israel Ganz, Governor of the Binyamin Regional Council, thanked the organizers of this unique event – Ofer Kapach, director of the Department of Religious Culture, and Professor Zohar Amar, and said that “this evening is for people who want to contemplate and feel close to the divine presence that existed in the Temple. This event emphasizes what once was – and what will be once again.”
The conference continues today (Thursday) at Ancient Shiloh in Binyamin with a series of short lectures on various topics, such as the challenges involved in offering sacrifices and priestly gifts today, the Passover sacrifice and technology, the traditional grape varieties of the Land of Israel and preparing wine for libations, urban and logistic planning in the vision of future Jerusalem, and more.