Punic Porridge (160BC, Tunisia)


Porridge wasn’t always just for breakfast, at one time it was dined on by the nobility of Carthage.

Ingredients: (Serves two)

Desired portion of porridge oats/semolina/bulgur wheat
Two whole eggs
90g of ricotta cheese
2 tbsp of honey
Cinnamon on top (optional) 

  1. Boil the kettle and put your desired oats portion in a saucepan. Cover with water and warm up.
  2. After a minute, crack two whole eggs inside and mix. Then put around 90g of ricotta cheese per person. Keep mixing on a low heat.
  3. Squeeze in about two tablespoons of honey, mix and pour into separate bowls. Sprinkle cinnamon on top to taste. Serve!

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