Israeli Barley Stew

Israeli Barley Stew Recipe - Delicious Vegetarian Dish

Region / culture: Israel | Preparation time: 30 minutes | Cooking time: 6 hours | Servings: 6 |

Vegetarian diet

Introduction

Israeli Barley Stew is a hearty and flavorful dish that is perfect for a comforting meal on a cold day. This stew is packed with vegetables, barley, and savory seasonings that come together to create a delicious and satisfying meal.

History

Israeli Barley Stew is a traditional dish that has been enjoyed in Israel for generations. Barley has been a staple in the Israeli diet for centuries, and this stew is a delicious way to enjoy this nutritious grain. The combination of vegetables and seasonings in this stew reflects the diverse culinary influences that have shaped Israeli cuisine over the years.

Ingredients

1 medium eggplant
1 medium green pepper
2 onions, peeled and chopped
3 tbsp corn oil
3 carrots, finely chopped
1 rib celery, finely chopped
2 tbsp butter
1 cup pearl barley
1 jar (2 oz / 57 g) pimentos, drained
1 package mushroom-onion soup mix
3 cups boiling water
1 tsp salt
1 tsp fresh ground black pepper
Grated parmesan cheese (for garnish)
1 tbsp vinegar

How to prepare

Bake the eggplant and green pepper in a crock pot on low heat for 1 hour.
Remove the eggplant and peel it.
Seed the pepper and chop it with the eggplant. Set aside.
In a skillet, brown the onions in oil. Then add carrots, celery, and butter. Saute for 2-3 minutes.
Add barley to the skillet and saute for another 2-3 minutes.
Stir in pimento and soup mix, making sure to mix well.
Transfer the mixture to the crock pot and add the eggplant and pepper.
Rinse out the skillet with boiling water and add the water to the crock pot. Also, add vinegar, salt, and pepper.
Cover the crock pot and cook on low heat for 6 hours.
Stir the mixture before serving and garnish with grated cheese.

Variations

Add some diced tomatoes or tomato paste for a richer flavor.
Stir in some cooked chickpeas or lentils for added protein.
Top the stew with chopped fresh herbs, such as parsley or cilantro, for a burst of freshness.

Cooking Tips & Tricks

Be sure to brown the onions and saute the vegetables before adding them to the crock pot. This will help to develop the flavors in the stew.

- Cooking the stew on low heat for 6 hours allows the flavors to meld together and the barley to become tender.

- Garnishing the stew with grated parmesan cheese adds a delicious finishing touch to the dish.

Serving Suggestions

Israeli Barley Stew is delicious on its own, but you can also serve it with a side of crusty bread or a green salad for a complete meal. It pairs well with a glass of red wine or a cup of hot tea.

Cooking Techniques

The key to making Israeli Barley Stew is to cook it low and slow. This allows the flavors to develop and the barley to become tender. Be sure to stir the stew occasionally to prevent sticking and ensure even cooking.

Ingredient Substitutions

If you don't have pearl barley, you can use another grain such as farro or quinoa. You can also substitute the vegetables in this stew with your favorites, such as zucchini, mushrooms, or spinach.

Make Ahead Tips

Israeli Barley Stew can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the stew on the stove or in the microwave before serving.

Presentation Ideas

Serve Israeli Barley Stew in a bowl and garnish with a sprinkle of grated parmesan cheese and a drizzle of olive oil. You can also top the stew with some fresh herbs or a dollop of Greek yogurt for added flavor.

Pairing Recommendations

Israeli Barley Stew pairs well with a variety of side dishes, such as a green salad, roasted vegetables, or crusty bread. It also goes well with a glass of red wine or a cup of hot tea.

Storage and Reheating Instructions

Israeli Barley Stew can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply transfer the stew to a saucepan and heat over medium heat until warmed through. You may need to add a splash of water or broth to thin out the stew if it has thickened.

Nutrition Information

Calories per serving

Each serving of Israeli Barley Stew contains approximately 250 calories. This makes it a satisfying and nutritious meal option.

Carbohydrates

Barley is a great source of carbohydrates, providing energy to fuel your day. This stew is a satisfying and filling meal that will keep you feeling full and satisfied.

Fats

The fats in this stew come from the butter and oil used to saute the vegetables. These fats add flavor and richness to the dish.

Proteins

While this stew is primarily a vegetarian dish, the barley provides a good amount of protein. You can also add some cooked chicken or beef to the stew if you prefer a meatier option.

Vitamins and minerals

This stew is packed with vitamins and minerals from the vegetables, including vitamin A, vitamin C, and potassium. These nutrients are essential for overall health and well-being.

Alergens

This stew contains dairy in the form of butter and cheese. If you have a dairy allergy, you can omit the cheese or use a dairy-free alternative.

Summary

Israeli Barley Stew is a nutritious and delicious meal option that is packed with vegetables, barley, and savory seasonings. It is a great source of carbohydrates, vitamins, and minerals, making it a healthy choice for a comforting meal.

Summary

Israeli Barley Stew is a delicious and nutritious dish that is perfect for a comforting meal. Packed with vegetables, barley, and savory seasonings, this stew is a satisfying and filling option for lunch or dinner. Enjoy this hearty dish with your favorite side dishes and a glass of wine for a complete meal.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was many years ago, during my travels to Israel, that I first came across the delicious Israeli Barley Stew. I was wandering through the bustling streets of Tel Aviv, taking in the sights and sounds of this vibrant city, when I stumbled upon a small, unassuming restaurant tucked away in a corner.

The aroma of freshly cooked herbs and spices wafted through the air, drawing me in like a moth to a flame. As I entered the restaurant, I was greeted by a warm, inviting atmosphere and the sound of laughter and chatter coming from the bustling kitchen. I knew I had stumbled upon something special.

I took a seat at a table near the window and perused the menu, my eyes immediately drawn to the Israeli Barley Stew. Intrigued by the description of tender barley simmered in a rich broth with hearty vegetables and fragrant spices, I knew I had to try it.

When the stew arrived at my table, I was immediately struck by the vibrant colors and enticing aroma. I took my first bite and was transported to a world of bold flavors and comforting textures. The barley was perfectly cooked, tender yet chewy, and the vegetables were a medley of colors and flavors that danced on my taste buds.

I called over the chef, a kind elderly woman with a twinkle in her eye, and asked her about the recipe for the stew. She smiled and told me that it was a traditional Israeli dish that had been passed down through generations in her family. She graciously agreed to share the recipe with me, and I eagerly took notes as she recited the ingredients and cooking instructions.

Over the years, I have made this Israeli Barley Stew countless times, each time evoking memories of that magical day in Tel Aviv. I have shared the recipe with friends and family, each one falling in love with the dish just as I did.

To make the Israeli Barley Stew, you will need:

- 1 cup of pearl barley

- 1 onion, chopped

- 2 carrots, chopped

- 2 celery stalks, chopped

- 1 red bell pepper, chopped

- 4 cloves of garlic, minced

- 1 can of diced tomatoes

- 4 cups of vegetable broth

- 1 teaspoon of cumin

- 1 teaspoon of turmeric

- 1 teaspoon of paprika

- Salt and pepper to taste

To begin, heat a large pot over medium heat and add a splash of olive oil. Add the onion, carrots, celery, bell pepper, and garlic, and sauté until the vegetables are soft and fragrant.

Next, add the diced tomatoes, vegetable broth, cumin, turmeric, paprika, salt, and pepper. Stir to combine and bring the mixture to a simmer.

Once the stew is simmering, add the pearl barley and stir well. Cover the pot and let the stew cook for about 45 minutes, or until the barley is tender and the vegetables are soft.

Serve the Israeli Barley Stew hot, garnished with a sprinkle of fresh parsley or cilantro. Enjoy with a slice of crusty bread or a side of couscous for a complete and satisfying meal.

I hope you enjoy making and sharing this delicious Israeli Barley Stew as much as I have. It truly is a recipe that has stood the test of time and brought joy to all who have tasted it. Bon appétit!