In this episode of Ancient Recipes, Sohla recreates one of the most iconic meals (and paintings) in history: Jesus and his disciples’ last supper. This estimation of the last supper menu was pieced together by Italian archeologists based on historical evidence, bible verses, and Jewish food traditions.

THE RECIPES

Bean Stew:
- 2 cups dried white fava beans
- 3 tablespoons olive oil
- 3 yellow onions, peeled & finely chopped
- 2 garlic cloves, smashed, peeled, & chopped
- 5 cups water
- kosher salt & freshly ground black pepper
- 2 tablespoon honey
- ½ bunch parsley, chopped

1. Soak the fava beans overnight. If they have skins, rub them off but try to buy skinless favas to save time!
2. Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and cook , stirring frequently, until lightly browned.
3. Add the soaked and drained fava beans and water. Season generously with salt and pepper and bring to a boil on high heat.
4. Reduce to medium-low and gently simmer partially covered until beans are tender.
Add the honey, parsley, and season with more salt and pepper to taste.

Lamb Leg:
- 1 (5 to 6 pound) trimmed bone-in lamb leg
- 2 heads garlic, cloves separated, smashed, peeled, & finely chopped
- ¼ cup olive oil
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper

1. Heat oven to 350F.
2. Pat lamb dry with paper towels. Using a sharp paring knife, stab leg making deep holes all over.
3. In a small bowl, combine garlic, olive oil, salt, and pepper.
4. Place lamb in a covered roasting pan. Spread garlic mixture evenly over the lamb, rubbing it into the cuts.
5. Pour 1 cup of water into the roasting pan.
6. Cover and roast until it is fully cooked & tender, about 2 to 3 hours.
7. Let rest 15 minutes before serving.

Olives & Hyssop Sauce:
- 12 ounces mixed whole olives
- 2 cups lightly packed fresh hyssop leaves
- olive oil

1. Steam the fresh hyssop leaves to lessen the intensity and bitterness.
2. Grind up hyssop leaves and mix with olive oil.
3. Pour sauce over the olives

Charoset:
½ cup (125 ml) sweet red Passover wine
½ lb (250 g) pitted dates, chopped
½ lb (250 g) large yellow raisins or sultanas
½ cup (60 g) walnuts, coarsely chopped

1. In a medium saucepan, combine the wine, dates, and raisins. Add enough water to cover and cook over medium-low heat, stirring occasionally, until the dates fall apart into a mush.
2. Continue cooking until the mixture thickens to a soft spread paste.
3. Pour into a bowl and sprinkle with walnuts.

#ancientrecipes

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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
http://histv.co/ancientrecipes

HISTORY® is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming.

CREDITS

Host
Sohla El-Waylly

Created By
Brian Huffman

Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin

Executive Producer
Sohla El-Waylly

Co-Producer
John Schlirf

Writers
Jon Erwin
Matt Romano

Historian - Scripts
Ken Albala

Post-Production Supervisors
Jon Erwin
John Schlirf

Editors
Jordan Podos
Aaron Mackof

Colorist
John Schlirf

Mixer
Tim Wagner

Manager, Rights & Clearances
Chris Kim

Executive Creative Director, A+E Networks
Tim Nolan

VP, Marketing Production, A+E Networks
Kate Leonard

VP, Brand Creative, History
Matt Neary

Music Courtesy of
Extreme Music
A+E Signature Tracks

Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia

On a journey through the Bible, some foods from Jesus' time and their health benefits.