Name: Tunisian Barley Porridge with Honey and Butter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 1 cup fine barley flour; 4 cups water; 1/4 teaspoon fine sea salt; 3 tablespoons unsalted butter, cut into pieces; 3 tablespoons honey, plus more for drizzling; 1 teaspoon orange blossom water; 1/2 teaspoon anise seeds, lightly crushed; 2 tablespoons toasted sliced almonds or pine nuts for serving

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A creamy, lightly sweetened Tunisian barley porridge that has been a comforting breakfast staple for generations. Made from toasted barley flour whisked into simmering water with butter and honey, it carries a delicate floral note from orange blossom water. Served warm with toasted nuts and an extra drizzle of honey, it is the kind of slow-cooked dish that feels both humble and celebratory.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

285 kcalCalories
9 gFat
4 gSaturated Fat
48 gCarbs
6 gFiber
13 gSugar
6 gProtein
160 mgSodium
220 mgPotassium
35 mgCalcium
2 mgIron
0 mgVitamin C
85 mcgVitamin A

Ingredients

For the porridge

1 cup fine barley flour
4 cups water
1/4 teaspoon fine sea salt
3 tablespoons unsalted butter, cut into pieces
3 tablespoons honey, plus more for drizzling
1 teaspoon orange blossom water
1/2 teaspoon anise seeds, lightly crushed
2 tablespoons toasted sliced almonds or pine nuts for serving

Directions

Bring the water to a gentle boil in a heavy-bottomed saucepan over medium heat, then stir in the salt and anise seeds.
Slowly sprinkle the barley flour into the water while whisking continuously to prevent any lumps from forming.
Reduce the heat to low and cook, whisking often, for 15 to 18 minutes until the porridge thickens into a smooth, glossy, spoon-coating consistency.
Stir in the butter piece by piece until completely melted and emulsified into the porridge.
Remove the pan from the heat and stir in the honey and orange blossom water until evenly distributed.
Divide the hot porridge among four shallow bowls, drizzle with extra honey, and scatter the toasted nuts on top before serving.

Cook’s Notes

Stir with a whisk rather than a spoon for the first few minutes to guarantee a lump-free texture.
Swap water for whole milk if you want a richer, more custard-like bowl, or use half milk and half water for balance.
Toast the barley flour dry in a skillet for 2 to 3 minutes before cooking for a deeper, nuttier flavor.
The porridge thickens as it cools, so loosen leftovers with a splash of warm milk when reheating.
Serve with fresh dates or a pinch of cinnamon alongside for a festive variation during Ramadan or special breakfasts.