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Punic Porridge (Puls Punica)

Punic Porridge is a simple and hearty dish originating from ancient Carthage, adapted by the Romans and preserved in Cato the Elder’s De Agri Cultura. Made with farro, ricotta, and honey, this porridge offers a glimpse into the interconnected culinary traditions of the Mediterranean during the Punic Wars. Its balance of sweet and savory flavors and its nourishing qualities made it a staple for farmers, soldiers, and households alike.
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Prep Time 5 minutes
Cook Time 30 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • 1 cup farro or substitute barley or spelt
  • 1 cup ricotta cheese or fresh soft cheese
  • 2 tablespoons honey
  • Water for cooking the farro

Instructions
 

Cook the Farro:

  1. Rinse the farro thoroughly and place it in a pot with enough water to cover.
  2. Bring to a boil, then reduce heat and simmer for about 25–30 minutes, or until tender. Drain any excess water.

Combine Ingredients:

  1. In a mixing bowl, combine the cooked farro (hot) with ricotta cheese.
  2. Drizzle honey over the mixture and stir to combine.

Serve:

  1. Serve warm or at room temperature. For added texture, sprinkle with chopped nuts or fresh herbs (optional).

Notes

  • Grain Substitutes: If farro isn’t available, substitute with other ancient grains like spelt, barley, or bulgur for a similar texture and flavor.
 
  • Ricotta Variations: For a tangier option, use goat cheese or a mix of ricotta and Greek yogurt.
 
  • Optional Toppings: Enhance the dish with chopped nuts (walnuts or almonds), fresh herbs, or a sprinkle of cinnamon for added texture and depth.