Egyptian cuisine is a captivating blend of herbs, spices, and fresh ingredients, resulting in dishes that are both wholesome and indulgent. Among these, the Egyptian Barley Salad stands out as a remarkable creation, with flavors that evoke the charm of the Nile Delta and the mystery of the desert.
Pomegranate Molasses: The Liquid Ambrosia
Pomegranate Molasses, often described as liquid ambrosia, is the secret ingredient that transforms the Egyptian Barley Salad into a culinary gem. It is a reduction of pomegranate juice, and it offers a unique combination of sweetness and tartness.
Ground Cinnamon: The Enigmatic Spice
Ground Cinnamon, an enigmatic spice with a history as rich as Egypt itself, is a key player in this salad. This aromatic spice brings warmth and depth to the dish, reminiscent of the desert winds that have blown through Egyptian history.
Shelled Pistachios: A Nutty Crunch
Shelled Pistachios, the culinary treasures of the Middle East, make a bold appearance in the Egyptian Barley Salad. These vibrant green nuts add a delightful crunch and a nutty richness to the salad.
Pistachios not only contribute to the salad’s texture but also introduce a nutty flavor that plays in perfect harmony with the sweet-tart notes of the Pomegranate Molasses and the warmth of Ground Cinnamon.
Feta Cheese: The Creamy Finale
Feta Cheese, the creamy and tangy delight, is the finishing touch that completes the Egyptian Barley Salad with a flourish. This cheese is a nod to the Mediterranean influences in Egyptian cuisine.
Feta Cheese adds a creamy element that balances the salad’s sweet and tangy components. Its slightly salty character enhances the overall flavor profile, creating a salad that is both vibrant and indulgent.
Egyptian Barley Salad with Pomegranate Vinaigrette is not just a recipe; it’s a culinary journey that transports your taste buds to the vibrant streets of Cairo and the serene banks of the Nile. As you embark on this flavorful adventure, be prepared to savor a salad that embodies the essence of Egypt, with Pomegranate Molasses, Ground Cinnamon, Shelled Pistachios, and Feta Cheese working in unison to create a dish that is both a culinary masterpiece and a cultural delight.
Egyptian Barley Salad with Pomegranate Vinaigrette Recipe
Ingredients
1½ Cups Pearl Barley (do not substitute hulled barley or hull-less barley)
Salt and Pepper
¼ Cup Extra Virgin Olive Oil, plus more for serving
2½ TBS Pomegranate Molasses
1 tsp Fresh Lemon Juice
1 TBS Sugar
½ tsp Ground Cinnamon
½ tsp Ground Cumin
½ Cup Fresh Cilantro, coarsely chopped (parsley may be substituted)
½ Cup Golden Raisins
½ Cup Shelled Pistachios, unsalted or Walnuts, chopped coarse
4 oz Feta Cheese, cut into ½-inch cubes
½ Cup Scallions, green parts only, thinly sliced (you’ll need 4 to 6 scallions)
½ Cup Pomegranate Seeds
Instructions
- Bring 4 quarts water to boil in a large pot or Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, about 45 minutes, or according to package instructions. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes.
- In a large bowl, whisk together the oil, pomegranate molasses, lemon juice, sugar, cinnamon, cumin, and ¼ teaspoon salt.
- Add the barley, cilantro, raisins, and pistachios (or walnuts) and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve.
