Warm Barley Porridge with Date Syrup and Toasted Cumin

Pearl barley simmers into a creamy porridge, finished with date syrup and fragrant toasted cumin. It recalls Cumin on the Palace Hearth, where a Babylonian cook knelt by the clay hearth before the courtyards warmed.

Serves 4

Estimate for one serving

• 315 cal
• 12g protein
• 24g carbs
• 8g fat
• 8g fiber

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Ingredients

• 1 cup pearl barley
• 4 cups water
• 2 tsp whole cumin seeds
• 12 pitted dates
• 3 tbsp honey
• 1/2 tsp salt
• 1/2 cup goat milk

Instructions

1. 1Rinse the barley well and place in a medium pot with the water and salt.
2. 2Bring to a boil then reduce to a gentle simmer for 25 minutes until barley is tender and creamy.
3. 3While porridge simmers, toast cumin seeds in a dry pan until fragrant then crush lightly.
4. 4Mash dates with honey and a splash of hot water to create a pourable syrup.
5. 5Stir goat milk and half the toasted cumin into the finished porridge, then spoon into bowls and finish with date syrup and remaining cumin.