Discover a vibrant and refreshing twist on traditional salads with this Egyptian Barley Salad! This hearty and healthy dish is bursting with the bright flavors of the Mediterranean, combining the nutty texture of barley with a medley of crisp vegetables and a zesty lemon-herb dressing. It's the perfect side for a summer barbecue, a light lunch, or a satisfying dinner option that's both delicious and nutritious. Forget boring salads – this recipe is a delightful explosion of taste and texture that will quickly become a family favorite.
Egyptian Barley Salad is surprisingly easy to make, requiring minimal cooking time and readily available ingredients. Its versatility allows for customization based on personal preferences and seasonal availability. Ready to embark on a culinary journey to Egypt? Let's dive into the simple, step-by-step instructions to create this flavorful and healthy salad.
Tools Needed
- Pot
- Sheet Tray
- Bowl
- Whisk
- Microwave
- Platter
Ingredients
- Pearl Barley
- Water: 4 quarts
- Salt: 1 tablespoon
- Extra Virgin Olive Oil: 3 tablespoons
- Pomegranate Molasses: 2 tablespoons
- Cinnamon: 1/2 teaspoon
- Cumin: 1/4 teaspoon
- Toasted Pistachios: 1/4 cup
- Golden Raisins: 1/3 cup
- Pomegranate Seeds: 1/2 cup
- Fresh Cilantro: 1/2 cup, chopped
- Feta Cheese: 3 ounces
- Scallion Greens: 6
- Olive Oil
Step-by-Step Instructions
Step 1. Prepare the Barley
- Boil 4 quarts of water in a pot. Add 1 tablespoon of salt.
- Add pearl barley to the boiling water and cook for 20-40 minutes (check at 20 minutes), or until tender.
- Drain the cooked barley and spread it on a sheet tray to cool for 15 minutes.
Step 2. Make the Dressing and Combine Ingredients
- In a large bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of pomegranate molasses, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of cumin.
- Add the cooled barley to the bowl.
- Add 1/4 cup of toasted pistachios and 1/3 cup of golden raisins to the barley mixture.
- To obtain pomegranate seeds, cut the pomegranate in half, score the skin six times, submerge it in water, and gently separate the sections to release the seeds. The seeds will sink, and the membranes will float. Drain and use 1/2 cup of the seeds.
- Add 1/2 cup of chopped fresh cilantro to the salad.
Step 3. Layer the Salad
- barley, pomegranate seeds, feta cheese (3 ounces), and scallion greens (only the green parts).
Step 4. Serve
- Drizzle with additional olive oil before serving.
Read more: Zaalouk Recipe: Easy Moroccan Eggplant Dip or Salad
Tips
- Different brands of barley cook at different rates; check for doneness at 20 minutes and adjust cooking time accordingly.
- To toast pistachios quickly, microwave them in a shallow dish, stirring every minute until they brown, then checking every 30 seconds.
- Golden raisins offer a fruitier and less hearty flavor than dark raisins.
- Submerging the pomegranate in water while separating the seeds helps contain the juice and makes cleaning easier.
- Add fresh herbs just before serving to prevent wilting.
Nutrition
- N/A
FAQs
1. Can I make this salad ahead of time?
Yes! This salad tastes even better after the flavors have had time to meld. Make it up to 2 days in advance and store it in the refrigerator.
2. What can I substitute for the barley?
Quinoa or couscous would be good substitutes, offering a similar texture and nutritional profile. Adjust cooking time accordingly.
3. Can I adjust the dressing to my liking?
Absolutely! Feel free to add more lemon juice for extra tang, or a pinch of red pepper flakes for a little heat. Experiment and find your perfect balance!
This Egyptian Barley Salad is a testament to the simplicity and deliciousness of fresh, wholesome ingredients. Enjoy this vibrant and healthy salad as a complete meal or a delightful side dish – its versatility makes it perfect for any occasion. Now that you’ve mastered this recipe, feel free to experiment with different vegetables and herbs to create your own unique variations!