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August 1

Saint of the day:

Prophet Eleazar  

Prophet Eleazar's Story

Eleazar (pronounced /ɛliˈeɪzər/; Hebrew: אֶלְעָזָר‎, Modern: ʼElʽazar, Tiberian: ʼElʽāzār, "El has helped") or Elʽazar was a priest in the Hebrew Bible, the second High Priest, succeeding his father Aaron after he died. He was a nephew of Moses. Eleazar played a number of roles during the course of the Exodus, from creating the plating for the altar from the firepans of Korah's assembly, to performing the ritual of the red heifer. After the death of his older brothers Nadab and Abihu, he and his younger brother Ithamar were appointed to the charge of the sanctuary. His wife, a daughter of Putiel, bore him Phinehas, who would eventually succeed him as High Priest. Leviticus 10:16-18 records an incident when Moses was angry with Eleazar and Ithamar, for failing to eat a sin offering inside the Tabernacle in accordance with the regulations set out in the preceding chapters of Leviticus regarding the entitlement of the priests to a share of the offerings they made on behalf of the Israelite people. As the Israelites moved through the wilderness during the Exodus journey, Eleazar was responsible for carrying the oil for the lampstand, the sweet incense, the daily grain offering and the anointing oil, and also for oversight of the carriage of the Ark of the Covenant, table for showbread, altar and other Tabernacle fittings which were transported by the Kohathite section of the Levite tribe. Following the rebellion against Moses' leadership recorded in Numbers 16, Eleazar was charged with taking the rebels' bronze censers and hammering them into a covering for the altar, to act as a reminder of the failed rebellion and the restriction of the priesthood to the Aaronid dynasty. On Mount Hor he was clothed with the sacred vestments, which Moses took from his father Aaron and put upon him as successor to his father in the high priest's office, before Aaron's death. Eleazar held the office of high priest for more than twenty years. He took part with Moses in numbering the people, and assisted at the inauguration of Joshua. He assisted in the distribution of the land after the conquest. When he died, he "was buried at Gibeah, which had been allotted to his son Phinehas in the hill country of Ephraim". The Hill of Phinehas related in the Bible is associated with the location of the village of Awarta in the Samarian section of the current day West Bank. The high-priesthood remained in the family of Eleazar until the time of Eli, into whose family it passed. Eli was a descendant of Ithamar, Eleazar's brother. The high priesthood was restored to the family of Eleazar in the person of Zadok after Abiathar was cast out by Solomon.





2 Maccabees 6:18-31













 Baharat Spiced Beef and Lamb Meatballs with Lemony Broad Beans


  • 4½ tbsp olive oil

  • 350g broad beans, fresh or frozen

  • 4 whole thyme sprigs

  • 6 garlic cloves, sliced

  • 8 spring onions, cut at an angle into 2cm segments

  • 2½ tbsp lemon juice

  • 500ml chicken stock

  • salt and black pepper

  • For the meatballs:

  • 300g minced beef

  • 150g minced lamb

  • 1medium onion, finely chopped

  • 120g bread crumbs

  • 2 tbsp each chopped flat-leaf parsley, mint, dill and coriander,
    plus ½ tbsp extra of each to finish the dish

  • 2 large garlic cloves, crushed

  • 1 tbsp baharat spice mix

  • 1 tbsp ground cumin

  • 2 tsp capers, chopped

  • 1egg, beaten


  1. Place all of the meatball ingredients in a large mixing bowl. Add ¾ teaspoon of salt and plenty of black pepper and mix well with your hands. Form into balls about the same size as ping-pong balls. Heat 1 tablespoon of the olive oil in an extra-large frying pan for which you have a lid. Sear half the meatballs over a medium heat, turning them until they are brown all over, about 5 minutes. Remove, add another ½ tablespoon of olive oil to the pan and cook the other batch of meatballs. Remove from the pan and wipe it clean.

  2. While the meatballs are cooking, throw the broad beans into a pot with plenty of salted boiling water and blanch for 2 minutes. Drain and refresh under cold water. Remove the skins from half the broad beans and discard the shells.

  3. Heat the remaining olive oil in the same pan in which you seared the meatballs. Add the thyme, garlic and spring onion and sauté over a medium heat for 3 minutes. Add the unshelled broad beans, 1½ tablespoons of the lemon juice, 80ml of the stock, ¼ teaspoon of salt and plenty of black pepper. The beans should be almost covered with liquid. Cover the pan and cook over a low heat for 10 minutes.

  4. Return the meatballs to the pan with the broad beans. Add the remaining stock, cover the pan and simmer gently for 25 minutes. Taste the sauce and adjust the seasoning. If it is very runny, remove the lid and reduce a little. Once the meatballs stop cooking they will soak up a lot of the juices so make sure there is still plenty of sauce at this point. You can leave the meatballs now, off the heat, until ready to serve.

  5. Just before serving, reheat the meatballs and add a little water, if needed, to get enough sauce. Add the remaining herbs and tablespoon of lemon juice, the shelled broad beans and stir very gently. Serve immediately.




Baharat Roasted Carrots with Preserved Lemon Yogurt and Pine Nuts


  • 2 Lbs Carrots with Tops Tops trimmed ~1 inch, greens reserved

  • 3 Garlic Cloves Peeled & Chopped

  • 3 Tbsp Nomad Extra Virgin Olive Oil

  • 1/2 Tsp Nomad Himalayan Pink Salt

  • 1 Tbsp Nomad Baharat Spice Blend

  • 1 Cup Plain Greek Yogurt

  • 1/3 Cup Preserved Lemon Can substitute with Lemon Zest & Sea Salt

  • 1 Tbsp Honey

  • 1/4 Cup Carrot Tops Roughly Chopped

  • 1/4 Cup Pine Nuts


  1.  Preheat oven to 350 degrees F.

  2. In a large bowl combine carrots, garlic, olive oil, salt, and baharat. Mix to coat evenly. Arrange in a single layer on a large baking sheet and place in oven on center rack. Roast for 25-30 minutes or until fork tender and browned.

  3. Make the sauce by combining yogurt and preserved lemon (or lemon zest and sea salt) in a medium bowl. Season with salt and pepper to taste.

  4. On a serving platter, layer carrots and yogurt sauce and drizzle with honey and olive oil. Garnish with carrot greens, pine nuts, and remaining preserved lemon.

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