Salt Cod & Onions - A Taste From The Templar Knights
- Pierce Jones
- Oct 10
- 5 min read
A food meant for those pious fighters, bankers and monks of the Crusades.
When we think of the Knights Templar, we often picture a line of armored men on horseback, cloaked in white and marked with a red cross. Yet behind their legendary discipline in battle was an equally strict discipline at the table. Their meals were not just about nourishment but were acts of devotion, shaped by faith, humility, and community.
Who Were the Templars
The Poor Fellow Soldiers of Christ and of the Temple of Solomon, better known as the Knights Templar, were founded in 1119 by a French nobleman named Hugues de Payens and eight companions. Their mission was to protect Christian pilgrims traveling to Jerusalem after the First Crusade. Initially housed in quarters on the Temple Mount, they took their name from the site believed to be the remains of King Solomon’s Temple. Over the next two centuries, they expanded across Europe and the Holy Land, becoming both a powerful military order and one of the most disciplined religious communities of the medieval world.
Where and When They Lived
At their height in the twelfth and thirteenth centuries, Templar commanderies stretched from the hills of France and England to the fortresses of the Crusader states in the Middle East. Whether they were stationed in a cold European abbey or a sun-baked fortress in Acre, their rules of daily life remained the same. Every meal, every bite, and even every silence at the table was a reflection of their vow to live humbly in the service of God.
How Often They Ate
The Templars typically ate two main meals a day, as prescribed by their rule: one at midday and one in the evening. There was no breakfast except for those who were ill or too weak to fast. This practice reflected their belief in temperance and self-control, reminding them daily that the body should serve the soul, not the other way around.
Before each meal, the knights gathered in the refectory for prayer. They entered quietly, heads bowed, and waited until the appointed brother gave a blessing over the food. During the meal, they ate in silence while another brother read aloud from religious texts. This was not only a time for nourishment but also for reflection and spiritual fortification.
What They Ate
The Templar diet was simple and modest, inspired by the Benedictine monastic rule. Bread formed the foundation of nearly every meal. It was baked daily in their own kitchens, often coarse and made from wheat or barley. Vegetables and legumes filled much of the plate, including onions, leeks, lentils, peas, beans, and cabbages.
These were stewed together into thick soups known as pottages, sometimes flavored with garlic, herbs, and olive oil.
Meat was served only three times a week, usually on Sundays, Tuesdays, and Thursdays, and only to those in good health. On other days, the knights ate fish, eggs, cheese, and vegetables. Fridays and fasting days were strictly meat-free, a reflection of the Church’s teachings on abstinence. Fish, especially salted cod, eels, and sardines, became staples, easy to preserve and transport across long journeys.
When stationed in the Holy Land, the Templars adapted to local foods. They ate flatbreads, chickpeas, olives, dates, and figs, using olive oil rather than animal fat for cooking. Dairy products like cheese and butter were used sparingly, and sweets were rare except for special feast days such as Easter or Christmas.
Their Rules of the Table
The Templar table was governed by strict spiritual order. Talking during meals was forbidden except for essential matters. Knights were to focus on the reading of scripture and on quiet contemplation. They ate in pairs so that one could observe the other’s conduct and ensure moderation. Looking at another’s plate or showing greed was considered unworthy of their calling.
Wine was allowed but only in measured amounts, typically diluted with water. Overindulgence was seen as a sin of the flesh. If a brother broke these rules, penance was required. Even leftovers were handled with care, collected and given to the poor as an act of charity.
A Sacred Act of Eating
For the Knights Templar, eating was an act of worship. It was not about enjoyment or comfort but about gratitude and humility. Every sip and every crumb carried a reminder of their vow to live for God’s service. Their meals mirrored their lives: structured, disciplined, and filled with purpose.
In a world of crusades and kingdoms, their table stood as a place of quiet faith. Through simplicity of food and reverence in ritual, the Templars nourished not only their bodies but also their souls, believing that holiness could be found even in the humblest meal of bread, beans, and prayer.
Salt Cod & Onions in Lemon Recipe
Prep time 2 days | Cook time 20 minutes | Serves 2-3
Ingredients
1 pound (500 g) salted cod - bacalao (dried and preserved with salt)
2-3 medium white or yellow onions, sliced thin
2 tablespoons olive oil
Juice of 1 lemon (or 1 preserved lemon slice if you want historical authenticity)
1 clove garlic, finely chopped (optional but common in Mediterranean monastic cooking)
1 tablespoon chopped fresh parsley or dried herbs such as thyme or sage or bay leaves
Coarse bread, for serving
Instructions:
Desalt the cod: Soak the salted cod in cool water for 24-48 hours, changing the water several times. This would have been an essential step for medieval kitchens as salt fish was a key fasting-day protein.
Prepare the onions: Heat olive oil in a clay or iron pot over a low flame. Add sliced onions and cook slowly until they become soft and translucent. The Templars did not fry at high heat; they preferred gentle cooking that softened and sweetened the ingredients.
Add the cod: Cut the soaked cod into large chunks and place them on top of the onions. Pour in the cup of water or broth if it's too dry. Add garlic and herbs.
Simmer gently: Cover and simmer for 15 to 20 minutes until the fish flakes easily and the broth thickens slightly. Stir occasionally to prevent sticking. This gentle stewing method was common in both monastic and crusader kitchens.
Finish with lemon: Remove from the heat and squeeze fresh lemon juice over the dish. In the Levant, preserved lemons or sour pomegranate juice might have been used instead.
Serve simply: Spoon the cod and onions over a slice of coarse brown or barley bread to soak up the juices. No cream or butter would have been used, as the Templars avoided indulgent fats on fasting days.
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