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Maza (Ancient Roman/Greek Honeyed Barley Cakes)

Servings 6


  • 1 cup barley to be made into flour
  • 1/2 cup water
  • 3 tbsp honey
  • 2 tbsp olive oil


  • Toast barley until slightly browned.
  • Blend or mill barley into fine flour.
  • Mix with everything else until the mixture is malleable. Chill in the fridge for 30 mins to let dry.
  • Make into shapes using either your hands, or a cutter.
  • Bake 15 minutes in an oven at 180C or 356F.