How to make a crunchy barley breakfast bowl
This nutty and quick breakfast originates from Palestine, where it is known as snooniyeh or aseeda.
Easy to prepare, the bowl is packed with nutrients and is extremely filling due to the barley grains and nuts. It is then naturally sweetened with honey, combining a ton of incredible textures.
For many Muslims it is ideal for suhoor (the pre-sunrise meal during Ramadan, which is eaten before the day's fast), as it is hearty and usually does not make you thirsty.
Cooking time: Overnight soak, 10 mins the next day
- 1 cup (120g) of grains, either wheat or barley
- 1 tsp rose water (¼ tsp per serving)
- 3 tbsps of honey (1 tbsp per serving)
- ½ cup (70g) of pomegranate arils
- ½ cup (100g) of raisins or any chopped dried fruit (eg dates, apricots, figs)
- 7-8 chopped pecans or 7-8 chopped walnuts (optional)
- a few pine nuts (optional)
- 1 handful of peeled pistachios (optional)
- 1 handful of peeled and slivered almonds (optional)
- 3-5 sprigs of saffron for garnish (optional)
- Soak the barley or wheat grains overnight in water.
- The next day, boil the grains till they are tender.
- Drain and transfer the cooked barley to a bowl.
- Add 1tsp of rose water and mix
- For each person, place one-third of the cooked barley in a bowl.
- Sweeten the grains by drizzling 1 tbsp of honey on top.
- Mix in the desired amount of nuts, raisins, dried fruit and pomegranate arils.
- Garnish with 2 sprigs of saffron for more flavour.
- Repeat steps 5-7 for the other two servings.
Note: The bare cooked barley (with no additions) can be stored in an air tight container to enjoy at some point within the next five days. When you next need them, just remove from the fridge, place the amount you need in a bowl, add ¼ tsp of rose water and repeat steps 6-8.
Marah and In'aam are a mother and daughter of Palestinian origin who have a passion for cooking and telling stories. You can follow them on @bateekh.w.jebneh