Describing this meal, the book Poverty and Charity in Roman Palestine, First Three Centuries C.E. says: “Most people ate bread or porridges made of barley, various cereals and legumes, or more rarely wheat.
وكانوا يضيفون اليه عادة الملح والزيت او الزيتون ،‏ وأحيانا صلصة قوية المذاق او عسلا او عصير الفواكه الحلوة » .‏