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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Barley Stew with Meat (Hareeseh Be Lahmeh) Recipe

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This recipe for Barley Stew with Meat (Hareeseh Be Lahmeh) is from Zouka's Middle Eastern Cuisine and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb of unshelled barley
2 lamb shanks or 3/4 lb cubed beef
1/2 stick of butter (melted)
4 tbsp cumin
2 tsp salt (or to taste)
.
Directions:
Directions:
First wash the meat and the barley. In a large pot, add meat and barley and cover completely with water about 4 inches above. Bring to a boil for about 5 to 10 min, then lower the heat to medium-low and cook for an hour and a half or until the meat falls apart and is fully cooked. The barley should be soft and tender.

Add additional water if the meat and barley didn't cook all the way through. Shut the stove off and pull the bone out. Use a wooden spoon to whip together and blend well so that the meat and barley are incorporated. In each individual serving dish, pour some of the mixture out and drizzle some melted butter on top of each plate. Sprinkle the cumin on top. Serve with pita bread and mixed vegetables on the side.
Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
Use cumin seed and lightly toast them to give a nutty, aromatic quality. Then grind the seeds.

 

 

 

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