The Menu: The Book of Longings
This menu draws from the flavors of First Century Israel, Palestine, and Egypt, with a modern approach inspired by Israeli-born British chef Yotam Ottolenghi. His cooking focuses on bold spices, bright vegetables, and layered flavors that fit this story well. The dishes lean heavily vegetarian, with one optional fish course that you can skip or swap. You can cook the entire menu or choose a few favorites. Either option brings the past to the table in a fresh, inviting way.
Drinks
Step back in time with a glass of your favorite red wine. In biblical days, wine was everywhere and played a role in some pretty big moments, from Jesus turning water into wine to sharing it at the Last Supper. It was often mixed with water to make it drinkable, since most water sources weren’t exactly sparkling clean. Pour yourself something red and sip while you cook or gather. It’s a simple nod to ancient tradition, no miracles needed.
Appetizer
Start with bold, flavorful bites inspired by Yotam Ottolenghi. Try his muhammara, a roasted bell pepper and tomato spread with pomegranate molasses (find it on MasterClass). For a quicker version, use jarred roasted peppers and store-bought pomegranate molasses. If you feel like making your own, it’s pretty simple with a bottle of pomegranate juice. I like the recipe from Simply Recipes. Serve everything with warm pita. Or, if you’re short on time altogether, pull together a no-cook spread with olives, dates, raw veggies, nuts, honey, feta, hummus, and olive oil. Bonus points for mixing in your own za’atar for dipping, using the recipe from Traditional Cooking School.
Salad
Next, try Yotam’s roasted eggplant salad with lemon paste and pickled chiles, also from MasterClass. The eggplant gets beautifully charred and tender in a 425°F oven, then piled high with lemony paste, herbs, and crunchy bits like toasted seeds and nuts. It’s tangy, spicy, fresh, and full of texture. Basically everything you want in one bowl.
Main
For the main course, go under the Sea (of Galilee) with tilapia or carp, which were likely eaten during Jesus’ time and are still common in the region today. Choose your favorite fish and cook it any way you like. You can bake it, pan-fry it, or throw it on the grill. For an easy modern option, try this flavorful grilled salmon in foil recipe from Well Plated.
Side
Complement your main dish with grilled carrots served with labneh, a tangy yogurt cheese, and dukkah, a toasted spice and nut blend. This dish combines sweet, creamy, herby, and crunchy elements and highlights Yotam’s gift of layering flavor. You can usually find labneh at Middle Eastern markets and some even carry pre-made dukkah if you’re short on time. Or you can make your own using this easy recipe from The Mediterranean Dish. It’s a simple root vegetable turned vibrant and worthy of any table, even one with thirteen guests.
Dessert
In the end, this sweet Greek honey cake from All Recipes feels like the right way to finish the meal. Moist and rich, the cake is soaked in fragrant honey syrup that gives it its signature texture and flavor. If you prefer a lighter touch, pour only half the syrup over the cake and serve the rest on the side so guests can add more if they like. It’s a fitting end to a story like Ana’s. The cake is layered with meaning, a little indulgent, and not easily forgotten.
Now that you’ve shared a good meal and a powerful story, take a moment to reflect on The Book of Longings and everything Ana’s journey brings to the surface. Love, loss, courage, and the fight to be heard all come through in her voice. Sue Monk Kidd invites us to imagine what it might have looked like if someone like Ana had always been part of the story. May your book club be a place where questions are welcome, stories matter, and everyone has a seat at the table.
