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Barley With Chick peas (kesh-kaak) Recipe

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This recipe for Barley With Chick peas (kesh-kaak) 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 unshells barley
1 16 oz can chick peas
1 large onion ( chopped)
2 large tbsp red pepper paste.( or you can use small can roasted pepper minced)
1 tbsp full, Cumin
1 1/2 tsp salt or to taste
1 tsp cyan. if you like
1/2 cup olive oil
Directions:
Directions:
In a large pot add the dried barley wash and drained, then add water to cover the barley about 4 inch with water and boil then lower the heat to low and keep cooking until the barley is soft and very tender and absorbed all the water, if the barley need water add more until is cooked. Add the chick peas and mix well then shut off the stove and sit a side.
Use a sauce pan on medium heat add the oil and suttee the onion to golden color.
Shut the stove off under the onion and mix in salt, cumin, cyan and red pepper past and stir very well to combine. Know add the onion mix on top of the barley and mix very well to combine and served warm.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
15 min

 

 

 

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