Barley is one of THE 7 SPECIES listed in the Torah, the Jewish Bible. It is a produce of The Land of Israel and is tied to Jewish tradition and history. It was one of the acceptable offerings in the ancient Temple of Jerusalem. The barley grain, abundant in agricultural harvest, was a basic staple in the land’s cuisine.
On the Jewish holiday Shavuot – Megilat Ruth, the Book of Ruth, is read. The story relates to the holiday with its description of the BARLEY and WHEAT harvest. It also unfolds the unique story of Ruth’s acceptance of the Jewish faith. Ruth was the great-grandmother of King David.
Barley, with its nutritious attributes is also used in modern cuisine. A grain with a slight chewy texture and somewhat neutral taste that readily absorbs the seasoning it is offered.
All grains used in Kosher Create Recipes, including barley, are used in their wholegrain form. Below is a dish that incorporates wholegrain barley groats.
Click on the image below to get to the recipe!
Note: Barley and its derivatives DO contain gluten. It is also one of the five types of grains whose consumption is restricted throughout the Passover holiday (wheat, barley, oat, rye and spelt).
