Ashura

Ashura

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

Pearl barley, or belila, can be eaten as a cold dessert, like here, or as a hot breakfast cereal with some nuts, raisins and milk. Both ways, pearl barley is a really wholesome grain and makes for a delicious dish.

Ingredients

Quantity Ingredient
100g pearl barley
500ml full-cream milk
75g caster sugar
50ml double cream
1 teaspoon vanilla essence
30g cornflour

For the garnish

Quantity Ingredient
25g pistachios
25g slivered almonds
25g raisins
25g desiccated coconut

Method

  1. Soak the pearl barley in water overnight.
  2. Refresh in cold running water and simmer the barley in fresh water in a small pan for 25 to 30 minutes or until tender. Drain.
  3. Heat the milk until scalding, then add the sugar and cream and stir. Add this mixture to the cooked pearl barley with the vanilla essence and simmer for about 20 to 25 minutes.
  4. Add the cornflour to half a cup of cold water and slowly pour into the barley mixture, continuously stirring for about 10 minutes until thickened.
  5. Pour the ashura into individual bowls, allow to cool a little, then leave to set in the refrigerator for at least 2 hours. Mix the nuts, raisins and coconut together in a small bowl and garnish with this mixture to serve.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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