Ancient Egyptain Barley and Peas

Egyptian cuisine relies heavily on the use of legumes and vegetables, as Egypt's rich Nile Valley and Delta produce large quantities of high-quality crops. Meat is less prominent in Egyptian cuisine than in the cuisines of other North African countries.
The following recipe was prepared during our lesson on Egypt (Lesson # 17). The dish's delicate and gentle flavor was very well received by the students. Again, this dish is simple to prepare, very tasty, and inexpensive. Enjoy!
Ancient Egyptian Barley and Peas
2 cups barley, pre-steamed
2 cups fresh or frozen peas
2 leeks, chopped and rinsed (they can be sandy)
1 cup water-packed artichoke hearts
2 tablespoons dill, chopped
1 Tablespoon vegetable oil
Boil the barley in 4 cups of water. Cover and let sit for 10 minutes.
Saute the leeks and artichokes in the oil for about 1 minute. Add the remaining ingredients. Cook for about 5 minutes, adding water if necessary to prevent sticking.
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