Dried Fig & Walnut Balls Recipe - A Taste of Ancient Phoenicia

A sweet and spiced ancient-style treat inspired by the seafaring traders of the Eastern Mediterranean.

Phoenician Inspired Fig Balls

What Did the Phoenicians Eat? A Look at the Ancient Food Culture of the Seafaring Traders

When we think of the Phoenicians, we often picture daring mariners navigating the Mediterranean, spreading their alphabet, founding cities like Carthage, and trading luxury goods. But beneath their innovations in commerce and communication lies a rich food culture shaped by their geography, trade networks, and agricultural skill. Though much of their cuisine has vanished into history, the fragments we do know paint a picture of a society that was as sophisticated in the kitchen as it was at sea.

A Maritime Civilization With Deep Agricultural Roots

The Phoenicians inhabited the narrow coastal strip of the eastern Mediterranean, in what is today modern-day Lebanon and parts of Syria and northern Israel. While their territory was small, it was fertile, especially in the Bekaa Valley, and supported vineyards, olive groves, and grain fields. Inland trade routes and maritime connections allowed them to access spices, resins, and rare foods far beyond their borders.

They cultivated:

• Olives and grapes, for oil and wine—staples of any ancient Mediterranean diet

• Barley and wheat, for making bread and porridge

• Figs, dates, and pomegranates, both native and imported through trade

• Legumes, such as lentils and chickpeas

Fishing was also essential, and the Phoenicians were especially known for their salt fish and the production of garum, a fermented fish sauce that would later become a Roman favorite.

What Do We Know About Their Cuisine?

Unlike the Greeks or Romans, the Phoenicians left behind very few direct written records of their daily life, and that includes recipes. Much of what we know comes from archaeological finds, foreign texts, and studies of the cultures they influenced—most notably the Carthaginians, their descendants in North Africa.

From this, we can infer that Phoenician cuisine likely included:

• Flatbreads and unleavened breads, cooked on griddles or in clay ovens

• Lamb and goat, either roasted or stewed with herbs

• Pickled vegetables and olives, preserved for long sea voyages

• Herbs like thyme, mint, and coriander, common in the Levant at the time

  
  

The Phoenicians also introduced ingredients and techniques wherever they went. They helped spread viticulture (grape growing and winemaking) across the Mediterranean, from Cyprus to Spain. Their ships carried wine amphorae, often marked with symbols identifying their origin, which have been uncovered from shipwrecks and trading posts.

Trade: The Backbone of Phoenician Food Influence

As master traders, the Phoenicians were conduits for the culinary exchange between cultures. They didn’t just export cedarwood and purple dye; they also traded in foodstuffs.

Their ships brought:

• Wine and olive oil, highly valued in Egypt and the Aegean

• Salted fish and fish sauces, including early forms of garum

• Dried fruits, like figs and dates

• Honey and spices, including cinnamon and myrrh, likely acquired through trade with Arabia and beyond

  
  

This movement of goods also meant an exchange of culinary ideas. It’s likely that Phoenician food absorbed influences from Egypt, Mesopotamia, and later from Greece and North Africa, forming a sort of culinary melting pot.

A Legacy That Lingers

While no cookbooks survive from Phoenician times, their culinary legacy lived on in the cultures they touched. Carthage, founded by Phoenicians in the 9th century BCE, preserved and expanded their food traditions. The Roman writer Apicius even included Carthaginian recipes in his famous De Re Coquinaria.

Today, the Levantine kitchen—with its breads, olive oil, herbs, and love of preserved foods—may be the closest living relative of what the Phoenicians once ate. While we may never know the exact flavors of their daily meals, the outlines of their food culture remind us that this ancient seafaring people helped shape Mediterranean cuisine as we know it.

Phoenician Dried Fig & Walnut Balls Recipe

Prep time 20 minutes | Cook time 10 minutes | Serves 6

Ingredients:

• 1 cup dried figs (preferably sun-dried, stemmed and chopped)

• 1/2 cup almonds or walnuts (lightly toasted)

• 1 tablespoon sesame seeds

• 1 tablespoon honey (date syrup would also be historically accurate)

• ½ teaspoon ground coriander or fennel seed (optional, for spice)

• Pinch of salt

• Optional: 1 cup sweet red wine

• Optional: a splash of pomegranate molasses or grape must (for a tangy note)

  
  

Instructions

1. Prep the Figs: Soak dried figs in warm water or sweet wine for 10–15 minutes until softened. Drain and pat dry.

2. Grind the Mixture:In a mortar and pestle or food processor, combine figs, nuts, sesame seeds, honey, spice, and salt. Grind into a thick paste. You want a coarse but sticky texture.

3. Shape the Balls:Using damp hands, shape small balls (about the size of a walnut). Roll them in sesame seeds or crushed nuts if desired.

4. Dry or Store:You can eat them fresh or leave them uncovered overnight to firm up. Store in a cool, dry place in a sealed container for up to 1 week.

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