Breakfast
Fig and Cheese Plate (Te’enim ve Gevinah)
sjfegan
Ingredients
- 8 fresh figs, halved
- 200g Soft fresh cheese
- 2 tbsp honey
- A few fresh mint leaves
Method
- Arrange the halved figs on a platter alongside the soft cheese.
- Drizzle with honey.
- Scatter with fresh mint leaves before serving.
Introduction: Fresh figs paired with soft cheese, a simple and satisfying breakfast reflecting Carthage’s agricultural bounty and pastoral traditions.
Cultural Background: Figs were cultivated extensively across Carthaginian territory, celebrated even by their Roman rivals for their quality, and pairing them with cheese from the region’s herds made for a natural, nourishing breakfast.
Tips: Use the ripest figs available for the best natural sweetness. Serve at room temperature for the fullest flavour.
Variations: Add a few toasted almonds for extra texture. Use dried figs when fresh ones aren’t in season.
Storage: Best assembled and eaten fresh.
Reheating: Not applicable — this dish is served cold or at room temperature.
Nutrition: Per serving (approx.): 220 kcal, 8 g protein, 10 g fat, 26 g carbohydrate.
FAQs:
Q: Were Carthaginian figs well regarded?
A: Yes, historical accounts, including Roman sources, note the exceptional quality of Carthaginian figs, which were even brought to Rome as a demonstration of the fertility of Carthaginian land.
Q: What cheese would have been available?
A: Fresh cheeses made from goat’s or sheep’s milk, common dairy products across the ancient Mediterranean and North African world.
Please log in to leave a comment.