Barley Kykeon with Honey and Mint
A thick, nourishing drink of roasted barley diluted in water (or a little milk), sweetened with honey and flavored with mint. Halfway between a drink and a meal, it was drunk for quick sustenance.
A thick, nourishing drink of roasted barley diluted in water (or a little milk), sweetened with honey and flavored with mint. Halfway between a drink and a meal, it was drunk for quick sustenance.
When the body is weary and hunger presses without time to sit, prepare yourself a *kykeon* as we have always done. Dilute the ground barley in cool water, sweeten it with a drizzle of honey, crush in a few mint leaves from my garden. Drink it without ceremony: it nourishes as much as it quenches, and I have drunk more than one, believe me, in the cruel hours when Hera held back my child from coming into the world.
- •Roasted barley flour — a spoonful (nourishing base)
- •Cool water (or a little goat's milk) — a bowl (liquid)
- •Honey — a drizzle (sweetness)
- •Fresh mint — a few leaves (flavor)
Barley Kykeon with Honey and Mint
A thick, nourishing drink of roasted barley diluted in water (or a little milk), sweetened with honey and flavored with mint. Halfway between a drink and a meal, it was drunk for quick sustenance.
Why this dish? The *kykeon* — barley diluted in a liquid, sometimes flavored with herbs — was the food-drink of Greeks, from the laborer to Homer's heroes. For Alcmene, long tried by a childbirth that Hera's jealousy prolonged, it is the liquid comfort that restores strength.
When the body is weary and hunger presses without time to sit, prepare yourself a *kykeon* as we have always done. Dilute the ground barley in cool water, sweeten it with a drizzle of honey, crush in a few mint leaves from my garden. Drink it without ceremony: it nourishes as much as it quenches, and I have drunk more than one, believe me, in the cruel hours when Hera held back my child from coming into the world.
Ingredients (period version)
- Roasted barley flour — a spoonful (nourishing base)
- Cool water (or a little goat's milk) — a bowl (liquid)
- Honey — a drizzle (sweetness)
- Fresh mint — a few leaves (flavor)
Ingredients
- Roasted barley flour (or ground hulled barley) — 2 tbsp (nourishing base)
- Cool water — 250 ml (liquid)
- Milk (optional) — 50 ml (creaminess)
- Honey — 1 tbsp (sweetness)
- Fresh mint — 4-5 leaves (flavor)
Method
- If needed, toast the barley flour in a dry pan for a few minutes to develop flavor, then let cool.
- Whisk the flour into the water (and milk) to avoid lumps.
- Add the honey and stir until dissolved.
- Crush the mint leaves between your fingers and let them infuse in the drink for 5 minutes.
- Stir before drinking, as the barley settles at the bottom — that's normal.
How it was made : The *kykeon* is attested as early as the *Iliad* and *Odyssey*: a mixture of barley and liquid, sometimes with grated cheese, wine, or herbs. A popular and nourishing drink, it also played a ritual role in the Eleusinian Mysteries (sacred version with pennyroyal). It was drunk for quick sustenance.
The contemporary twist : Served cold in a tall glass with ice and plenty of mint, the *kykeon* becomes an ancient 'barley smoothie', energizing and refreshing.
Alcmene · Charactorium
