Cairo salad with pearl barley and grilled vegetables
8 servings
90 minutes
Cairo salad with pearl barley and grilled vegetables is a delightful dish of Arab cuisine that combines nutritious pearl barley and aromatic vegetables roasted to tenderness. The history of this recipe traces back to the traditions of Eastern bazaars where fresh vegetables, spices, and grains have always been the foundation of meals. The lightness and heartiness of the salad make it an ideal choice for both festive tables and everyday menus. Grilled zucchini, eggplant, and peppers acquire a rich flavor with a hint of smokiness, while arugula, herbs, and spicy chili add freshness and heat. Feta adds a creamy texture, and crunchy pistachios provide a refined aftertaste. The dressing made from olive oil, lemon juice, and spices highlights the harmony of flavors, creating a true symphony of aromas to enjoy again and again.
1
Preparing ingredients: rinse 2 cups of pearl barley, cut 2 large zucchinis or courgettes into strips about 2 cm thick, cut a medium-sized eggplant into 2 cm thick pieces, halve 2 red bell peppers, cut feta cheese into cubes, roughly chop cilantro and parsley, shell pistachios, finely chop 4 green onion stalks, clean, wash, and finely chop 1 small red chili.
- Pearl barley: 2.3 glasss
- Zucchini: 2 pieces
- Sweet pepper: 2 pieces
- Feta cheese: 50 g
- Chopped cilantro (coriander): 70 g
- Parsley: 70 g
- Unsalted Pistachios: 230 g
- Green onions: 10 g
- Red chili pepper: 1 piece
2
Soak the pearl barley in water for 1 hour. Meanwhile, prepare the vegetables for grilling: brush zucchini, eggplant, and bell pepper with olive oil, salt, and spices. Grill the vegetables for about 10 minutes until they are soft. Then return them to a cutting board and cut into small pieces. If there is no grill, the vegetables can be baked in foil in the oven at 200°C, turning occasionally.
- Pearl barley: 2.3 glasss
- Zucchini: 2 pieces
- Sweet pepper: 2 pieces
- Extra virgin olive oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
3
Drain the soaked pearl barley and add it to hot salted water. Cook for about 45 minutes until ready.
- Pearl barley: 2.3 glasss
4
In a large bowl, mix 1/4 cup of olive oil, lemon juice, cumin, coriander, and garlic, then stir in the pre-dried pearl barley. Season with salt and pepper to taste and transfer to plates. Serve with grilled vegetables, feta cheese, herbs, pistachios, and chili.
- Extra virgin olive oil: 100 ml
- Lemon juice: 50 ml
- Ground cumin (zira): 1 teaspoon
- Ground coriander: 1.2 teaspoon
- Finely chopped garlic: 1 head
- Pearl barley: 2.3 glasss
- Salt: to taste
- Ground black pepper: to taste
- Zucchini: 2 pieces
- Sweet pepper: 2 pieces
- Feta cheese: 50 g
- Chopped cilantro (coriander): 70 g
- Parsley: 70 g
- Unsalted Pistachios: 230 g
- Red chili pepper: 1 piece