Breakfast
Emmer Wheat Porridge with Honey and Dates
Ingredients
- - 200 g (1 cup) cracked emmer wheat (farro may be substituted)
- - 750 ml (3 cups) water
- - 250 ml (1 cup) full-fat milk (goat's milk traditional; cow's milk or water for a dairy-free version)
- - 6 soft dates, pitted and chopped
- - 3 tablespoons honey
- - 1 teaspoon ground coriander seed
- - Pinch of salt
Method
- Rinse the cracked emmer wheat under cold water and drain.
- Bring the water to a boil in a heavy-bottomed pot, add the emmer, and reduce to a gentle simmer.
- Cook uncovered for 15 minutes, stirring occasionally, until the grains soften and the water is mostly absorbed.
- Stir in the milk and continue to simmer for 5 minutes until creamy.
- Add the chopped dates, honey, coriander, and salt, and stir through until warmed and combined.
- Ladle into bowls and serve warm.
Native/Reconstructed Name: Bedet en Sut (approximate reconstructed name; emmer = 'sut' wheat)
Cultural Background: Emmer wheat was the backbone of the ancient Egyptian diet, ground and cooked into porridges long before it
was baked into bread. Tomb paintings and offering lists from the Old and Middle Kingdoms show boiled grain
dishes sweetened with honey and dates presented to the dead as sustenance for the afterlife, suggesting this
was a staple morning food for the living too. Honey was reserved for those who could afford it, so this dish in its
sweetened form marked a household of at least modest means, while poorer families would have eaten the
same porridge with dates alone or nothing added at all.
Tips:
– Toast the emmer in a dry pan for 2 minutes before boiling for a nuttier flavor.
– Soaking the grain overnight cuts the cooking time by about a third.
Variations:
– Replace dates with dried figs for a firmer, seedier texture.
– Stir in a spoonful of sesame paste for a richer, savory-sweet version eaten by wealthier households.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of milk or water to loosen the texture.
Nutrition: Approx. 245 kcal, 6 g protein, 48 g carbohydrate, 3 g fat, 5 g fiber per serving.
FAQs:
Q: Can I use modern wheat instead of emmer?
A: Yes — farro or spelt are the closest modern relatives and cook almost identically.
Q: Is this recipe naturally vegan?
A: Only if made with water instead of milk; honey is not vegan, so substitute date syrup if needed.