Season One, Summer 2007
Barley: Summer's Most Cooling Grain
Barley is one of the oldest cultivated grains in the world. Since Antiquity, this special grain has played a large role in both the nutritional and spiritual traditions of many civilizations. These three recipes bring barley back to its origins in the Eastern Mediterranean, try them out and allow yourself to be nourished by this versatile grain.
COOKING SHOW
This recipe is inspired by the cookbook on Iraqi food, Delights from the Garden of Eden, by Nawal Nasrallah. Many of the herbs and spices that we use today were important in medieval Mesopotamian cookery.
COOKING SHOW
Cooking barley might seem complicated because you have to soak it, but once you get in the habit of leaving the grains in a bowl of water at night for use the next day, you realize it is so simple. This dish is inspired by a southern Mediterranean summer afternoon. Fresh artichokes cooked with barley and topped with some chopped nuts could make a more nutritious and satisfying lunch.
COOKING SHOW
This recipe is for a Turkish lamb meatball that is embellished with barley and pistachios. Whenever my Turkish cousin invites us over for lunch, there are always delicious köfte served. Since barley was first domesticated in the Eastern Mediterranean, we bring it back to its roots, with the help of some oriental spices. Serve on roasted eggplant with pomegranate yogurt.
COOKING SHOW
Other episodes from this season
- Manly Morsels
- Nizar Qabbani Feast of Memories
- Picnic Under the Sea
- The 41st Annual Montreux Jazz Festival
- Barley: Summer's Most Cooling Grain
- Celebrating the Oaxacan Guelaguetza
- Coconuts: Taste Yourself Away
- Nat Pwe: Burmese Spirits and Flavors
- Making Condiments from Scratch!
- Dinner on the Deck
