Moroccan · Breakfast
Dried Figs, Walnut & Honey Breakfast Plate
A rustic autumn and winter breakfast pairs soft dried figs with walnuts, a drizzle of honey and a wedge of fresh cheese — no cooking, just good Moroccan larder ingredients arranged on a plate. The chewy figs, the bitter crunch of walnut and the floral honey together are naturally energising and quietly luxurious with a glass of tea.
- Prep
- 8 min
- Cook
- 3 min
- Total
- 11 min
- Serves
- 2
- Level
- Easy
Ingredients
- 8 soft dried figs, halved
- 40 g walnut halves
- 3 tbsp honey
- 100 g fresh cheese (jben) or soft white cheese
- 1 tsp orange-blossom water (optional)
- Warm bread, to serve
- A little ground cinnamon (optional)
Method
- 1
Soften the figs
If the dried figs are very firm, steam them briefly or soak in warm water for a few minutes until pliable, then pat dry.
- 2
Toast the walnuts
Toast the walnut halves in a dry pan for 2–3 minutes until fragrant, then cool slightly.
- 3
Arrange the plate
Lay the fig halves and walnuts on a plate with the wedge of fresh cheese alongside.
- 4
Dress
Drizzle everything with honey, add a few drops of orange-blossom water and a pinch of cinnamon if using.
- 5
Serve
Serve with warm bread and mint tea, eating figs, cheese and walnuts together in each bite.
Chef's tips
- Steam very hard figs for a moment to bring them back to a soft, chewy texture.
- Toasting the walnuts removes their raw bitterness and deepens the flavour.
- Balance the sweet figs and honey with a genuinely tangy fresh cheese.
Frequently asked questions
Can I use fresh figs instead of dried?
In late summer, yes — ripe fresh figs are wonderful here. Dried figs are the year-round version and give a chewier, more concentrated sweetness.
What cheese works best?
A soft, mild, slightly tangy fresh cheese like jben balances the sweetness. A young goat cheese or fresh curd cheese also works well.