A holiday salad that has everything

Yogev Yaros prepares a very rich and indulgent salad, which contains thousands of years of biblical, agricultural and culinary history

Yogev Yeros

09/28/2022

Wednesday, September 28, 2022, 10:20 am Updated: 10:25 am

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Tishrei holiday salad (photo: Alon Mesika)

"The land of wheat and barley and the vine and fig and the pomegranate, the land of olive oil and honey" - the seven wonderful species that we have been blessed with here in Israel treasure within them the local DNA of favorite flavors and textures and from which an endlessly rich variety of foods of all kinds can be produced.

In honor of the festive month of Tishrei, I chose to combine some members of this exclusive list and create a very rich and indulgent salad from them, which contains thousands of years of biblical, agricultural and culinary history.

The basis of the salad are wheat and barley.

Two grains are important in the local diet and cuisine, which are also mentioned at the beginning of the list of the seven species.

Olive oil, sweet-sour pomegranate seeds and yellow dates, also called brahi, are also added to them.

The yellow date has a caramel sweetness but also an astringency that I personally like, for those who enjoy it less, it can be reduced by briefly freezing the dates in the freezer and thawing them.

The Brinese cheese in the serving provides a desirable addition of a simple cheese, but one of my favorites that is very suitable for the local climate in its directness and freshness.

For those who want to pair the salad with a meat meal, there is no obligation to add it and the salad will be very tasty even without it.

A festive salad for the Tishrei holidays (photo: Alon Mesika)

A bit about wheat and barley:

Both wheat and barley from the cereal family, are among the earliest grains cultivated by man and are now basic products in our diet.

- the cornerstone of the cultured food.

We usually use bulgur in salads, which is made from wheat grains that have been cooked and then dried and broken or ground coarsely.

We usually designate the whole grains of wheat for grinding flour or for long cooking such as soup, but in fact wheat is also great for relatively short cooking such as rice and serving as a refreshing salad.

There is something very satisfying about the bite and nutty taste of whole wheat grains.

- In the sources, barley was considered inferior to wheat and was mainly used for fodder (livestock food).

It enjoyed a more respectful treatment only in years of drought, because the barley grains are more resistant to dryness and heat than wheat.

We know the barley grains as grits.

These pearl groats are peeled barley grains.

Like the wheat grains, we rarely use semolina in short cooking and it's a shame not to enjoy more of its health benefits such as all the essential amino acids, vitamins and minerals.

Last week

We thought we were closed on the main thing for the holiday, but then Yogev Yaros' lamb Sopirto came and devoured the cards

To the full article

Wheat and barley salad

Recipe by: Yogev Yaros, Walla system!

Food

• ★

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• 10 minutes work

• 30 minutes total

• Easy to prepare

• Israeli

• vegan

• Sukkot recipes

• Salads

• Extras

• kosher

Wheat and barley salad with pomegranates and dates

Ingredients

• • ½ cup

  • ½ cup pearl barley

  • 1 small bunch of parsley

  • 1 small bunch of mint (separated into leaves)

  • 1 pomegranate

  • 10 moist yellow dates

  • 8 tablespoons of olive oil

  • 5 tablespoons lemon juice

  • salt to taste

• To submit (optional):

  • 150 grams Brinza cheese

• For the conversion table click here >

Preparation

How do you make a wheat and barley salad?

• 1 Heat a small pot, add 3 tablespoons of olive oil, the semolina and the wheat, salt well and mix.

  Toast the wheat and grits for about 2 minutes.

• 2 Pour over 3 cups of boiling water, mix well, cover and cook on a low flame for about 35 minutes (or until the wheat and grits soften).

  If water remains in the pot, transfer to a colander to dry.

  Cool well.

• 3 At the same time finely chop the parsley and mint leaves.

  Cut the dates lengthwise and slice thinly.

  Mix together with the wheat and the grits in a bowl.

• 4 Cut the pomegranate crosswise and hold it over the salad bowl, pat the back of the pomegranate with a spoon, so that the grains will naturally fall on the salad.

• 5 Squeeze over lemon juice, add olive oil and salt and mix well.

  Taste and adjust seasoning as needed.

• 6 are made over coarse shreds of brinza cheese.

  Drizzle a little more olive oil on top and serve in the center of the table as a refreshing first course or as a surprising and light addition to fish or meat.

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Tags

• recipe

• salad

• wheat

• groats

• dates

• pomegranates