Organisation:The Central Research Institute for Field Crops, P.O.Box. 226, Ulus, Ankara,Turkey
Author: Taner Akar, Muzaffer Avci and Fazil Dusunceli
Edited by AGST/FAO: Danilo Mejía, PhD, FAO (Technical), Emanuela Parrucci (HTML transfer)

CHAPTER XXXI - Barley: Post-Harvest Operations

7 Annex

7 Annex

Annex 1. Recipes of barley foods containing barley products

(Saari. K. and Hawtin, L., 1977. Back to barley, recipes for the world's oldest food crop. Forth regional winter cereal workshop - Barley, Amman, Jordan, April 24-28, 1977).

Soups:

Scotch broth

Place cubed mutton in deep kettle. Cover with water. Add salt, bring to boil and reduce heat to low. Add salt. Bring to boil and reduce heat to low. Skim off scum when necessary. Simmer, covered, for 1 hour. Add barley and vegetables except parsley. Simmer, covered 1 1/2 - 2 hours. Skim fat and before serving, stir in parsley. Serves 6.

Barley yogurt soup (Turkey)

Soak barley overnight in cold water. Drain and cook in broth until tender. Fry onion in butter until lightly brown and add to barley. Add parsley, mint, salt, pepper and simmer 1 1/2 hours. Add well-beaten yogurt and cook 5 minutes more, stirring constantly in one direction only. Serve at once.

Barley soup -Krupnik (Poland)

Put soup bone, mixed vegetables and mushrooms in kettle and cover with water. Bring to boil, reduce heat, and simmer until meat is half done. Skim occasionally, add potatoes and cook until done. Cook barley separately, adding half the butter. When meat and potatoes are done, remove bones and meat and add vegetables and stock to barley. Cut mushrooms in strips and return to soup. Bring to boil. Add sour cream and seasoning. Stir in youlks a little at a time to prevent curdling. Pour into tureen, and add remaining butter and parsley. Serves 6. For a less filling soup, omit sour cream and egg youlks.

Main dishes:

Barley Casserole

Heat two table spoon butter and saute barley. Transfer barley to heavy casserole. Heat two more table spoon butter and saute onion. Add to barley. Saute mushrooms in remaining butter and add to casserole. Stir in hot consomme. Salt and pepper to taste. Cook, covered, over lowest possible heat until barley is tender and consommé absorbed, 25-45 minutes, depending on type of barley. Stir occasionally. Serves 6.

Mushroom and Kasha (Poland and Russia)

Beat up the egg and stir into barley so tht the grains are well coated, and leave to dry. Soak the mushrooms (if dried) in one pint warm salted water, then simmer them, covered, in the same water for 1/4 hour or until tender. With cultivated mushrooms, wipe and slice them, then simmer in one pint salted water, covered for 1/4 hour. In both cases, Simmer the butter in a pan till melted, add the barley, cover and simmer very slowly for 10 minutes, stirring from time to time. Then transfer the content of the pan to a small, heavy casserole with a lid. Mix in the mushrooms, cut into small strips, a pinch of salt and a sprinkle of pepper. Put on the lid and bake in a moderate oven (180 °C) for one hour. Before serving, stir in another lump of butter and greated cheese. Serves 3-4.

Chicken livers and barley

Heat 1/4 c. butter in heavy saucepan. Add onion and cook for 2-3 minutes. Add mushrooms and cook for 5 minutes. Add barley and brown lightly. Stir in bouillon. Cover, and simmer for about 25 minutes, or until barley is tender and liquid is absorbed. Saute chicken livers in remaining butter. Season to taste. Stir into barley. Serves 4-6.

Desserts:

Birthday cake

Sift flour, baking powder and salt together. Cream shortening. Add sugar to shortening, continuing to beat. Beat milk, egg replacer, and vanilla. Add milk mixture and then the sifted dry ingredients. Bake in two greased 6 inch pans at 375 °F. for about 40 minutes. When cool, smooth on your favorite frosting on both layers. Serve immediately or chill.

Barley fudge

Mix the ingredients well and put into a well greased pudding bowl and steam for 2 1/2 hours.

Boiled barley -Iyouk (Syria)

Boil barley in quart of water on low fire for 30 minutes, adding more water during cooking. Add sugar and stir well. Add raisins and anise seed. Simmer 10 minutes. Garnish with walnuts. This dessert is served especially on the feast day of S. Barbara, which falls on December 4.

Belila

Simmer the barley in about 2 pints of water until only just tender, about 1/2 - 3/4; hour. Add sugar to taste and cook a few minutes, stirring well-dissolved. Add orange blossom or rose water and nuts. Add more water, if necessary, so that the barley and nuts remain suspended in a light, scented syrup. This dessert is served especially on the occasion of the appearance of the first tooth of babies.

Beverages

Barley water:

Mix 1 oz of patent barley into a smooth paste, pour into a stewpan containing 1 quart of boiling water and thinly-pared rind of 1/2 small lemon, and two - three lumps of sugar, and stir over the fire for about 5 minutes. When cold, strain and use. This forms a nutritious, agreeable drink, and is also largely used to dilute milk, thus making it easier of digestion.

Barley drink:

Combine barley, water and lemon rind in a saucepan. Bring to boil and simmer, covered, over the lowest possible heat for two hours. Strain and add lemon juice and sugar to taste. Chill before serving. Makes 1 quart.

Breads

Unleavened barley bread - Rieska (Finland)

Mix together the buttermilk, cream, salt and sugar. Stir in the flour and beat until smooth. Add the butter. Pour the batter into a well-buttered and floured 9 inch round cake pan, or spread the dough on raw cabbage leaves and place on a lightly greased baking sheet. Bake at 450 °F for about 30 minutes or until lightly browned. Serve hot with butter. Serves 4-6.

Kyrsa whole-grain bread (Vahakyron Ohrakyrsa) bread

Sprinkle the yeast into the mixing bowl and add water. Stir until the yeast dissolves. Add the milk, salt, and part of the flour, stirring well. Add the remaining flour slowly, beating until the dough is smooth and stiff. Let the dough rest in the bowl for 15 minutes. Turn out unto a lightly floured board and divide into 2 equal parts (the dough will be slightly sticky). Shape each part into a ball and pat out into around 8 - 10 inches in diameter. Place on a lightly buttered baking sheet. Let rise until the loaves look puffy (about 45 minutes - 1 hour). Prick all over with a fork and bake a 375 °F. for 30 minutes or until lightly browned. Brush with butter while hot. To slice, cut into wedges and split each wedge into 2 parts. Makes 2 loaves.

Barley/Whole Wheat Bread - Canada (www.albertabarley.com/recipes)

In a separate bowl, combine 1cup warm water, sugar and yeast. Let stand until yeast becomes visibly active. In a large mixing bowl, combine yeast mixture with remaining ingredients, except for 4 cups of all-purpose flour. Mix together well and let sit for approximately 30 minutes, until a sponge is formed and doubled in bulk. Mix in enough of the remaining flour to produce a soft, smooth dough and knead for 15 minutes (12 minutes by mechanical dough hook). Separate into 4 loaves, cover and let rise in a warm place until doubled in bulk. Bake for 20 to 25 minutes in a 375 °F (190° C) oven. From Donna Hamilton, Hamilton's Barley Flour, Olds, Alberta, Canada.

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