Barley and hazelnut griddle cakes for the warrior's road
Flat barley and hazelnut griddle cakes, cooked on a hot stone, made to last and nourish the marcher on campaign.
Flat barley and hazelnut griddle cakes, cooked on a hot stone, made to last and nourish the marcher on campaign.
You set out on the road of war? Good. Slip these cakes into your leather pouch and do not wait for my cry to be afraid. The barley is ground between two stones, the woodland hazelnut and water are mixed in, then the flat dough is cooked on the burning hearthstone. It is hard, it is harsh — like the march, like the lurking death. Break off a piece when hunger takes you, and advance.
- •Barley flour — as much as can be ground (base of the dough)
- •Hazelnuts — a handful, crushed (strength and flavor)
- •Water — as needed (binding)
- •Sea salt — a pinch (flavor and preservation)
- •Butter or fat — a little (softness (optional))
Barley and hazelnut griddle cakes for the warrior's road
Flat barley and hazelnut griddle cakes, cooked on a hot stone, made to last and nourish the marcher on campaign.
Why this dish? When the armies of Ulster marched toward Cooley, under the eye of Nemain who struck them with panic, the warriors carried these hard cakes baked on stone — dry food that keeps and fits in a leather pouch. This is the bread of those who go to the field where the goddess awaits them.
You set out on the road of war? Good. Slip these cakes into your leather pouch and do not wait for my cry to be afraid. The barley is ground between two stones, the woodland hazelnut and water are mixed in, then the flat dough is cooked on the burning hearthstone. It is hard, it is harsh — like the march, like the lurking death. Break off a piece when hunger takes you, and advance.
Ingredients (period version)
- Barley flour — as much as can be ground (base of the dough)
- Hazelnuts — a handful, crushed (strength and flavor)
- Water — as needed (binding)
- Sea salt — a pinch (flavor and preservation)
- Butter or fat — a little (softness (optional))
Ingredients
- Barley flour — 250 g (base)
- Crushed toasted hazelnuts — 60 g (texture and flavor)
- Warm water — about 140 ml (binding)
- Salt — 1 tsp (seasoning)
- Melted butter — 20 g (softness (optional))
Method
- Mix the barley flour, salt, and crushed hazelnuts in a bowl.
- Add water (and butter) little by little until a firm, non-sticky dough forms.
- Shape flat cakes about 1 cm thick.
- Cook on a dry, very hot cast-iron pan (or a hot stone), 4–5 minutes per side, until dry and speckled brown.
- Let cool: they keep for several days, ideal for travel.
How it was made : Barley produced a dense, unleavened bread, often baked on a flat stone or iron disk over the fire. Hazelnuts, abundant and symbolically linked to wisdom in Irish tradition, supplemented marching provisions. These dry cakes traveled well.
The contemporary twist : Add a spoonful of honey and a pinch of smoked salt to make a modern hiking snack, "warrior's bread" style.
Sources : Fergus Kelly, Early Irish Farming, 1997 · A. T. Lucas, "Irish Food before the Potato," 1960
Anand (Nemain) · Charactorium