Field Kykeon with Barley, Honey and Herbs
A thick and refreshing drink made from barley flour, flavored with herbs and sweetened with honey: both refreshing and nourishing, the "pick-me-up" of the ancient walker.
A thick and refreshing drink made from barley flour, flavored with herbs and sweetened with honey: both refreshing and nourishing, the "pick-me-up" of the ancient walker.
Before mounting my cataphract horse, I drink this kykeon as the heroes whose deeds the bards sing drank it. Barley mixed in cool water, a little honey, local herbs — stir well, for the flour settles, and drink it in one go. It tricks thirst and hunger when the stage is long and the Mesopotamian sun is merciless. My Macedonian fathers drank it before me; a king never scorns the drink of his ancestors.
- •Toasted barley flour (alphita) — two spoonfuls (nourishing base)
- •Cool water — a cup (liquid)
- •Honey — a drizzle (sweetness)
- •Fresh mint or thyme — a few leaves (herbaceous perfume)
- •Wine vinegar (optional) — a few drops (tangy note)
Field Kykeon with Barley, Honey and Herbs
A thick and refreshing drink made from barley flour, flavored with herbs and sweetened with honey: both refreshing and nourishing, the "pick-me-up" of the ancient walker.
Why this dish? The kykeon, a barley drink mixed with water and herbs, had been drunk since Homer by Greeks on the march and by peasants. For a king who spent his life on anabasis across Asia, this rustic and refreshing mixture was the restorative drink of the long stages to Bactria and the borders of India.
Before mounting my cataphract horse, I drink this kykeon as the heroes whose deeds the bards sing drank it. Barley mixed in cool water, a little honey, local herbs — stir well, for the flour settles, and drink it in one go. It tricks thirst and hunger when the stage is long and the Mesopotamian sun is merciless. My Macedonian fathers drank it before me; a king never scorns the drink of his ancestors.
Ingredients (period version)
- Toasted barley flour (alphita) — two spoonfuls (nourishing base)
- Cool water — a cup (liquid)
- Honey — a drizzle (sweetness)
- Fresh mint or thyme — a few leaves (herbaceous perfume)
- Wine vinegar (optional) — a few drops (tangy note)
Ingredients
- Toasted barley flour (or finely blended barley flakes) — 3 tbsp (base)
- Cool water — 300 ml (liquid)
- Honey — 1 tbsp (sweetness)
- Fresh mint — 5-6 leaves (perfume)
- Lemon juice or mild vinegar — 1 tsp (tangy note)
Method
- If the barley flour is not already toasted, dry-toast it for a few minutes to develop flavor.
- Mix the flour with a little cold water to avoid lumps, then add the rest of the water.
- Add honey and whisk well until smooth and slightly thick.
- Crush the mint leaves between your fingers and add; let infuse 5 minutes.
- Add a touch of lemon juice or vinegar for freshness.
- Stir just before drinking, as the flour settles at the bottom.
How it was made : The kykeon is attested as early as the Iliad and the Odyssey: a mixture of barley, water, sometimes wine, cheese or herbs (such as the famous pennyroyal). A meal-drink of the poor, the traveler and the soldier, it spanned all of Greek antiquity and accompanied Hellenistic armies on their campaigns.
The contemporary twist : Served chilled in a frosted cup, like an "ancient smoothie," topped with a mint leaf and a drizzle of honey.
Antiochus III · Charactorium