Barley Flatbreads with Figs and Honey from the Altar of Peor
Thin unleavened barley flatbreads, studded with dried figs and drizzled with honey: effortless sweetness laid on a hot stone. The tempter's bread, promising immediate satiety.
Thin unleavened barley flatbreads, studded with dried figs and drizzled with honey: effortless sweetness laid on a hot stone. The tempter's bread, promising immediate satiety.
Approach, mortal, and do not weary yourself: see how this flatbread cooks on a simple stone, without oven or labor. I saw the people of Moab climb Peor to offer me such things, thinking to buy gold and rest from me. Trust the prince of laziness: just press the fig into the dough, pour the honey, and let the hearth work in your place. Everything gained without effort tastes better — that is my whole teaching.
- •Barley flour — two handfuls per person (base of the flatbread)
- •Dried figs — a good pinch, chopped (sweetness and chew)
- •Wild honey — as needed (binder and topping)
- •Olive oil — a drizzle (dough suppleness)
- •Spring water — as needed (hydration)
- •Salt — a pinch (seasoning)
Barley Flatbreads with Figs and Honey from the Altar of Peor
Thin unleavened barley flatbreads, studded with dried figs and drizzled with honey: effortless sweetness laid on a hot stone. The tempter's bread, promising immediate satiety.
Why this dish? The name Belphegor derives from Baal-Peor, a Moabite deity honored on Mount Peor. The Book of Numbers (chapter 25) recounts that offerings were shared there; these sweet flatbreads, inspired by the cereal *minha* of the ancient Levant, evoke what was placed to win the favor of the mountain god.
Approach, mortal, and do not weary yourself: see how this flatbread cooks on a simple stone, without oven or labor. I saw the people of Moab climb Peor to offer me such things, thinking to buy gold and rest from me. Trust the prince of laziness: just press the fig into the dough, pour the honey, and let the hearth work in your place. Everything gained without effort tastes better — that is my whole teaching.
Ingredients (period version)
- Barley flour — two handfuls per person (base of the flatbread)
- Dried figs — a good pinch, chopped (sweetness and chew)
- Wild honey — as needed (binder and topping)
- Olive oil — a drizzle (dough suppleness)
- Spring water — as needed (hydration)
- Salt — a pinch (seasoning)
Ingredients
- Barley flour — 250 g (base of the flatbread)
- Dried figs — 150 g, chopped (sweetness and chew)
- Honey — 3 tbsp (+ for drizzling) (binder and topping)
- Olive oil — 2 tbsp (dough suppleness)
- Warm water — 120 to 150 ml (hydration)
- Salt — 1 pinch (seasoning)
Method
- Mix the barley flour, salt, oil, and honey, then add the water little by little until you get a soft, non-sticky dough.
- Fold in the chopped figs and let the dough rest for 15 minutes under a cloth.
- Divide into balls and roll out into thin flatbreads, 4 to 5 mm thick.
- Cook for 2 to 3 minutes per side on a very hot cast-iron pan (or griddle) without fat, until golden spots appear.
- Drizzle with honey upon removal and serve warm.
How it was made : In the ancient Levant, barley — less noble than wheat — fed the common people and served as a modest offering. These flatbreads were baked on heated stones or clay slabs over the fire, unleavened because the dough was prepared and baked on the spot.
The contemporary twist : Served stacked like a rustic mille-feuille, with honey flowing between each flatbread and a few toasted sesame seeds on top.
Sources : Bible, Book of Numbers 25 (episode of Baal-Peor) · Nathan MacDonald, What Did the Ancient Israelites Eat? Diet in Biblical Times, Eerdmans, 2008
Belphegor · Charactorium
