In ancient Hebrew tradition, the meal centers on barley or wheat bread (lehem), which is broken and used as both an eating utensil and a spoon. Around it revolve a base dish of legumes or thick soup (nazid) for dipping, dairy products (curdled milk, cheese), dried fruits, and olive oil. On feast days, a zevach—sacrificed and shared meat—is added, while offerings (minchah) rise toward the Creator. Drinks: water, milk, cut wine. No starter/main/dessert: everything arrives together on the mat or low table, and one eats with the fingers of the right hand.

The "honey" of the land "flowing with milk and honey" is most often not bee honey: it is dvash, a thick syrup made from pressed and reduced dates. As the emblematic sweetener of the ancient Levant, it binds, glazes, and sweetens both festive meats and drinks. Here it marks the primordial table of Behemoth, beast of the prairies and nourishing mountains.