Barley Groats with Honey and Figs (Ptisane)
The Quirky Foodster Team
Ingredients
- Hulled barley groats — 200 g (7.1 oz)
- Water — 800 ml (3 1/3 cups)
- Sea salt — 1/2 tsp
- Honey — 4 tbsp
- Dried figs, chopped — 8
- Olive oil — 2 tbsp
Method
- Rinse the barley groats under cold water until the water runs clear.
- Bring the water to a boil in a heavy-bottomed pot and add the salt.
- Stir in the barley, reduce to a gentle simmer, and cook uncovered for 20-25 minutes, stirring occasionally, until thick and tender.
- Stir in the chopped figs during the last 5 minutes of cooking so they soften slightly.
- Remove from the heat and stir in the olive oil.
- Spoon into bowls and drizzle generously with honey before serving warm.
Introduction: A simple hulled-barley porridge sweetened with honey and dried figs, eaten at the start of the day by farmers and city-dwellers alike.
Cultural Background: Barley (krithe) was the great staple grain of the Greek world, cheaper and hardier than wheat, and ptisane — peeled, boiled barley groats — was a common morning food. Physicians such as those in the Hippocratic tradition praised barley preparations as gentle, nourishing fare, and this porridge would have been eaten plain by the poor or dressed with honey and fruit by those who could afford it.
Tips: Toast the dry barley groats briefly in the pot before adding water for a nuttier flavour.
Variations: Raisins or chopped dates can stand in for figs. A pinch of ground coriander seed was sometimes added for fragrance.
Nutrition: Approx. 310 kcal per serving; a good source of fibre and slow-release carbohydrate.
FAQs:
Q: Can I use pearl barley instead of hulled barley?
A: Yes, pearl barley works and cooks slightly faster; reduce the water by about 100 ml.
Q: Was this dish sweet or savoury in antiquity?
A: Both versions existed; the honeyed version shown here was the more festive or well-off household’s take.
- Hulled barley groats — 200 g (7.1 oz)
- Water — 800 ml (3 1/3 cups)
- Sea salt — 1/2 tsp
- Honey — 4 tbsp
- Dried figs, chopped — 8
- Olive oil — 2 tbsp
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