One aspect of keeping the Sabbath that we rarely think of is the practice of feasting. For the Jewish people, however, Sabbath is a weekly event that God established at creation (Gen. 2:1–3). It was a gift to provide rest, a holy day set apart. Moreover, the Sabbath shaped the Jewish understanding of time and creation. The feast was a weekly symbol of God’s presence and blessing. Keeping the Sabbath was one way they remembered their covenant relations with God and celebrated blessing.
The Jewish Sabbath began at sundown on Friday and lasted until sundown Saturday Food was prepared during the day on Friday and immediately before sunset placed on the table. Everything had to be done before the meal since cooking was forbidden on the Sabbath itself. It was a feast just for family and friends where everyone was involved
It is part feast and part worship ceremony. Hands were washed and candles lit. The father would take bread, pray a short blessing, break and share it. Bread was a symbol of unity and fellowship. He thanked God for blessing of the Sabbath and making it a holy day.
On Saturday they would go to the synagogue. It became a time to reflect on their heritage and history and participate in joyful worship. It was a time to pray and study scripture. Literally, any work that could be seen as altering creation could not be done during the Sabbath.
In Jesus time there were strict rules on what could be done – how far you could walk or throw objects, what exactly you could cook. Jesus did object when it was carried too far -the practice of practicing Sabbath regulation over the welfare of the people. For example, he healed people on the Sabbath and was criticized for doing so.
Foods used during the Sabbath were a step above what would normally be eaten during the week. This included dried fish, squab, fresh fruit, hardboiled eggs dipped into olive oil or special sauce and sweet cakes.
The receipes in The Food and Feasts of Jesus include egg bread, olive oil and thyme dip, olives, chickpea and cucumber salad, bulgur pilaf, braised chicken with figs and apricots and poached apricots with yoghurt. Milk products – milk itself, yoghurt, cheese were important staples for their diets.