The fig, which originated in Asia Minor, spread rapidly through the entire Mediterranean Basin. It was highly prized by the Romans and Phoenicians. The Corinthians mixed figs with grapes to make them less expensive and exported them to Venice, where the expression "half-fig, half-grape" emerged to describe something that was neither the best nor the worst.
Today the fig is known to be one of the most ancient domesticated fruits, after the discovery in Israel of nine figs that were 11,400 years old!
Magrebia's Berber bread with figs helps to bring a balanced meal thanks to the Vitamin B in the figs, and it is effective in stimulating the intestines thanks to the fibres contained in the mix of grains from which it is made: oat bran, oat flakes, and ground flax seeds.
Berber bread with oats and figs is certainly ideal for a balanced breakfast, but it can be used also for other applications: as an aperitif, for entrées, or even in original desserts. This bread is an excellent accompaniment to salty foods like goat or sheep's milk cheese, Parma ham and prusciutto. For more refined tastes, try it toasted, with a slice of foie gras or a cut of duck… Let us know what you think!
Or you can try it like our ancestors from the 18th Century, who crushed two or three figs on a nice slice of bread, and sprinkled a bit of pepper on it.