Bybelete

Bybelete

Gansbaai Courant

 ‘n Interessante Bybelete is onlangs deur o.m.G.e.e. Bedieninge met Tess de Kock as die kok aangebied. Vanaf Genesis 1 tot by Openbaring 22 word daar in feitlik elke hoofstuk in die Bybel melding gemaak van voedsel. Die Bybelse kookkuns is van nature heilsaam. Vegetariese en suiwelgeregte was baie gewild. So ook vars vrugte en groente. Die meeste groente is in hul rou vorm geëet met neute, heuning en joghurt. Pluimvee en vis is meer gereeld voorgesit as rooivleisgeregte. Geraffineerde suiker was nie beskikbaar nie, dus is heuning, dadels en druiwe (rosyne) as versoeters gebruik.

Die geregte wat vir die Bybelete voorberei is, is deeglik nagevors en verskeie resepteboeke, wat oor hierdie aspek handel, is gebruik.

Die spyskaart het bestaan uit ongesuurde brode en heuning-en-uie broodjies wat met groenbotter kruie kaas, bokmelkkaas, groen vye en heuning voorgesit is. Die voorgeregte het bestaan uit ‘n soetsout eiergereg en gebraaide sardiens toegedraai in wingerdblare (dolmades). Hierdie geregte is bedien met ‘n unieke sous wat voorberei is met gekapte dadels en vissmeer. Vir die hoofgeregte is die volgende disse gekies: Persiese joghurt frikadelle op ‘n bed van gars (millet), Teima-mosterd hoenderborsies, komkommerringe gevul met gort en rosyne, lensie en gort bredie, versoete beet met amandels en Bulghar-koringpilaf. Die nagereg het bestaan uit gebakte heuning- en vyekoek voorgesit met heuningroom, heuninggebraaide neute en versoete roosblare. ‘n Eg tradisionele Bybelse wyn is saam met die maaltyd bedien.

Bybelete

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