Bible Food - The Book of Galatians

For some strange reason, occasionally I get a whim to find out what people in the "Biblelands" would have eaten at the time of the writing of a particular piece.  Apart from the references to meat and dairy, much of what the people ate in those days, in that place, sounds like a good fit for a touring vegan. 

Today we did a little dip into the Book of Galatians, a letter (epistle) written by the apostle Paul to the Christian communities in Galatia. Scholars date Galatians to around AD 48–55. If it was written earlier, it would be one of Paul's first letters, possibly before the Jerusalem Council (Acts 15, AD 49), which addressed the issue of Gentile converts following Jewish customs. 

The main theme of the letter is justification by faith rather than adherence to the Mosaic Law. Paul strongly argues against the teaching that Gentile Christians must follow Jewish laws (like circumcision) to be saved. He defends his apostleship, emphasizes the role of grace, and encourages believers to live by the Spirit rather than the flesh.

The Roman Empire under Claudius (AD 41–54) was expanding, and Claudius expelled Jews from Rome around AD 49 (Acts 18:2).

The Pax Romana (Roman Peace) allowed for relative stability and the spread of Christianity.

Israel (Judea) under Roman Rule:

The region was under Roman governors like Antonius Felix and Porcius Festus.

Jewish resistance to Roman rule was growing, leading to tensions that would later erupt in the Jewish Revolt (AD 66–70).

What Was Happening for Paul at That Time?

Paul had already founded churches in Galatia during his first missionary journey (Acts 13–14).

He was battling opposition from Judaizers—Jewish Christians who insisted that Gentile converts must observe Jewish laws.

He was likely writing Galatians either before or after the Jerusalem Council, where the issue of Gentile inclusion was debated.

He was also preparing for further missionary journeys to spread the Gospel.

What Is the Major Point of Galatians?

Salvation comes by faith in Christ, not by works of the law.

The law was a tutor leading to Christ, but believers are now justified by faith. Christian freedom in the Spirit replaces legalistic bondage. Paul warns against returning to the old system of law-keeping for righteousness.

Key verses:

"A person is not justified by the works of the law, but through faith in Jesus Christ." (Galatians 2:16)

"It is for freedom that Christ has set us free. Stand firm, then, and do not let yourselves be burdened again by a yoke of slavery." (Galatians 5:1)

If you are an Adventist Christian reading Galatians and studying it with non-Adventists, you may be asked to explain certain  "Biblical Truths" dear to our Faith path, "Keeping The Sabbath" being an example, that others see as legalistic bondage and separate from the faith in Jesus that saves us.

Linking to the Bibleland Food:

 Recently we heard that a new restaurant opening in our community offers Turkish cuisine. Interesting to me is the fact that Galatia is located in central Anatolia (modern-day Turkey).  The diet in the 1st century AD Galatia was influenced by Greek, Roman, and local Phrygian food traditions. What they likely ate was plant-based and grain-heavy, featuring ingredients commonly found in the region.

 Vegan-friendly foods that Galatians may have eaten include:

Staple Ingredients:

Grains: Barley, wheat, millet, and emmer (a type of ancient wheat)

Legumes: Lentils, chickpeas, fava beans

Fruits: Figs, grapes, apples, pomegranates, quinces

Vegetables: Onions, leeks, garlic, cucumbers, gourds

Nuts & Seeds: Almonds, walnuts, pistachios, sesame seeds

Oils: Olive oil, sesame oil

Herbs & Spices: Coriander, cumin, dill, thyme, oregano, mint

Typical Vegan Dishes in Galatia:

Barley Porridge – Cooked with water or almond milk and sweetened with figs or honey (optional for vegans).

Flatbread (Unleavened or Fermented) – Made from barley or wheat flour, sometimes flavored with herbs.

Lentil Stew – A mix of lentils, onions, garlic, and cumin, similar to modern-day mercimek çorbası (Turkish lentil soup).

Chickpea Mash – Mashed chickpeas with olive oil, garlic, and herbs (an early version of hummus).

Stuffed Grape Leaves – Filled with grains, nuts, and herbs, similar to modern dolma.

Olives and Nuts – A simple meal or snack with bread.

Roasted Vegetables – Eggplant, onions, and gourds roasted with olive oil and spices.

Comparison to Modern Turkish Vegan Cuisine

Modern Turkish cuisine has evolved significantly due to Ottoman, Persian, and Arab influences. However, many dishes remain rooted in the ancient Anatolian diet, making Turkish cuisine a great place for vegan-friendly food.

Similarities:

Lentil & Chickpea Dishes: Ancient Galatians ate lentils and chickpeas, and today, Turkey has mercimek çorbası (lentil soup) and nohut yemeği (chickpea stew).

Flatbreads: From ancient barley or wheat bread to today’s bazlama and yufka.

Stuffed Vegetables: Ancient stuffed grape leaves evolved into modern dolma and sarma.

Olive-Based Dishes: Both ancient and modern diets heavily use olive oil for cooking.

Dried Fruits & Nuts: Figs, almonds, and walnuts were essential then and still are today.

Differences:

Spices: Modern Turkish food is more heavily spiced due to Ottoman and Middle Eastern influences.

Use of Rice: While barley and millet were more common in Galatia, today rice (pirinç) is a staple in Turkish dishes.

Dairy Use: Ancient Galatians may have had access to almond milk, but modern Turkish cuisine relies heavily on yogurt (though plant-based alternatives exist today).

Sweets: Ancient Galatian sweets were simple (dried fruit with nuts), while modern Turkish cuisine includes elaborate desserts like baklava and helva.

Would a Vegan Feel at Home in Old Galatia or Modern Turkey?

Ancient Galatia: A vegan could survive easily, as the diet was mostly plant-based, but food variety was limited.

Modern Turkey: A vegan would thrive! Many Turkish meze (small plates) and traditional dishes are naturally vegan or easily adapted.

Best Modern Turkish Vegan Dishes:

Mercimek Çorbası (Red Lentil Soup) ➝ Mehr-jee-mek Chor-bah-suh

Imam Bayıldı (Stuffed Eggplant with Onions and Tomatoes) ➝ Ee-mahm Bah-yuhl-duh

Çiğ Köfte (Spicy Bulgur and Walnut Balls – now often made vegan) ➝ Chee Kuuf-teh (The "ğ" is silent, so "Çiğ" sounds like "Chee.")

Ezme (Spicy Tomato and Herb Salsa) ➝ Ez-meh                              

Dolma/Sarma (Stuffed Peppers or Grape Leaves) ➝ Dohl-mah / Sar-mah

Simit (Sesame-Crusted Bread Rings) ➝ See-meet

Some Closing Thoughts: Both ancient Galatian and modern Turkish diets offer excellent vegan options, but I read that today’s Turkish cuisine has much more variety and seasoning!

I will review the new restaurant in an upcoming post. In the meantime, your comments about this current post, your experiences with Turkish cuisine, or your understanding of Galatians (eg., is it Kryptonite to Adventists as one person suggested in a discussion today?), etc., will be happily responded to below in the Comments section.

Disclosure: This post was edited with the assistance of Chatgpt AI.

Image of rural Turkey, generated by Firefly.