Aliter tisanam (Barley Soup, Another Way)
Aliter tisanam (Barley Soup, Another Way) is a traditional Ancient Roman recipe for a barley soup or gruel served topped with a spiced mixture of vegetables and shredded cabbage. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Barley Soup, Another Way (Aliter tisanam).
prep time
20 minutes
cook time
75 minutes
Total Time:
95 minutes
Serves:
4
Rating: 
Tags : Wild FoodVegetarian RecipesVegan RecipesSpice RecipesVegetable RecipesAncient Roman Recipes
Original Recipe
Aliter tisanam: infundis cicer, lenticulam, pisam. defricas tisanam et cum leguminibus elixas. ubi bene bullierit, olei satis mittis et super viridia concidis porrum, coriandrum, anethum, feniculum, ‹betam, malvam, coliculum› mollem. haec viridia minuta concisa in caccabum mittis. coliculos elixas et teres feniculi semen satis, origanum, silfi, ligusticum. postquam triveris, liquamine temperas et super legumina refundis. agitas. coliculorum minutas super concidis.
Translation
Barley Soup, Another Way: Pour [dried] chickpeas, lentils and peas [into a pot]. Crush barley and then boil with the vegetables. When they have boiled long enough, add sufficient olive oil, and chop in the following vegetables: leeks, coriander, dill, fennel, beetroot, mallow leaves, and tender cabbage. Put all these finely chopped greens into a pan. Boil the cabbage, pound a generous quantity of fennel seed, oregano, silphium, lovage [in a mortar]. Moisten with liquamen. Pour over the dried vegetables then stir. Garnish with finely-chopped cabbage leaves [and serve].
Ingredients:
100g dried chickpeas
100g dried green lentils
100g dried peas
225g cracked barley
4 tbsp olive oil
1 leek, chopped
25g (1 bunch) coriander (cilantro), chopped
2 sprigs dill, chopped
2 fennel fronds, chopped
1 beetroot, peeled and finely chopped
10 mallow leaves, chopped
1 baby cabbage, outer leaves removed and reserved, chopped
1 tsp fennel seed
1/2 tsp dried oregano
1/4 tsp asafoetida
1 tsp lovage seeds
4 tbsp liquamen (fish sauce)
Method:
Soak the dried chickpeas, lentils and peas over night. The following day, drain the pulses and place in a pot. Pour over enough water to cover, bring to a boil, reduce to a simmer, cover and cook for 50 minutes, or until tender.
At this point add the olive oil, leek, coriander, dill, fennel, beetroot, mallow (which will act as a thickener) and the chopped cabbage. Bring to a boil, reduce to a simmer and cook gently 15 minutes, until tender.
Lightly mash the pulses then pound together the fennel seed, oregano, asafoetida and lovage seeds in a mortar. Add to the greens mixture along with the liquamen and mix well. Turn the thickened pulse mixture into a warmed bowl, pour over the spiced vegetables then finely shred the reserved cabbage leaves and add as a garnish. Serve.
