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Barren

Release Date: 02-11-2007
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It is indispensable for women's days and our tea sales. Anyone who hasn't tasted it before, it's almost impossible to have uncooked house :)
I am one of those who rarely make and eat barberry, but I like the flavor of the barberry made by my mother the most among the ones I have tasted so far.

I created a super vicious recipe for you by doping some ingredients to my mother's recipe. Bon appetit now…

 

olive oil

Ingredients for Barley Recipe

  • 2 cups Fine Bulgur
  • 3 cup of hot water
  • 1 large dry falcon
  • 2 large tomatoes
  • Half a bunch of parsley
  • dried mint or 5 sprigs of fresh mint
  • Half a bunch of scallions
  • 1 teaspoons of oil
  • 3 tablespoons of pepper or tomato paste
  • pomegranate syrup (optional)
  • juice of half a lemon
  • 2 pieces of green pepper
  • 2 leaves of lettuce (optional)
  • paprika, salt

How to Make a Barberry Recipe?

  1. Chop the onions for cooking and fry them in oil until they turn pink, add tomato paste and continue frying.
  2. Remove the cooked onion and tomato paste from the stove, add hot water and mix.
  3. Add bulgur and salt to the pot and mix well. Close the lid and let it swell for 15-20 minutes. While making your bulgur, finely chop the spring onions, parsley, lettuce, tomatoes and peppers.
  4. Mix all the ingredients together with the lemon juice and pomegranate syrup, add them to the bulgur in the pot and keep them in the pot until serving. Serve warm or cold.
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"Barren22 comments for ”

  • On June 12, 2016 at 19:40 PM
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    WHAT TO MAKE WITH BOLD PITA

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    • On June 14, 2016 at 23:41 PM
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      You can make pizza and stale pita ravioli. Yours sincerely

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  • On February 17, 2014 at 16:25
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    very nice lady. it was amazingly delicious. I was looking at a few miserables and thought I'd offer them something different. With this recipe, the wretches feasted. You have received a great deal of love. thank you very much. with my love. :)

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  • on July 13, 2013 at 13:40
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    This recipe turns out to be unbelievably delicious. Many thanks to Nilay Hanim for this delicious recipe. Everyone's taste is different. It does not fit, there is no such thing as infertile without it. I like lettuce a lot because it suits my taste. I chop it very finely, and it suits me very well with peeled thin cucumbers and dried tomatoes. Since I like minus, I add pomegranate minus in large quantities. And with this recipe, it's definitely not mush, don't worry ;)

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  • On January 18, 2013 at 22:53 am
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    Well, I made it by reading what everyone said and putting the greens last, it was like missss, thanks for the recipe :)

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  • On January 17, 2013 at 00:25 am
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    It was very nice, thank you :)

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  • Oct. 03, 2012 at 19:11 PM
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    I can't imagine curry without cumin. I tried the recipe and it turned out great. I chopped kelek pickles in it, tiny tiny, we couldn't get enough

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  • on August 18, 2012 at 20:34
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    Before soaking the fine bulgur, try adding all the spices to the bulgur, especially basil. Instead of adding dried onions, you can try green onions and all of them raw.

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  • on August 18, 2012 at 18:48
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    Ms. nilay is barren everywhere. It's different everywhere. We Adana people wet it with hot water just like you. My wife is from Antakya. Antakyalı people knead it with tomato juice without soaking it. It's different in every region. After I opened a blog, I saw how much effort it is to write a recipe and publish it. Good luck to you. I will definitely try it.

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  • on August 18, 2012 at 18:42
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    A little bit of pomegranate syrup, don't eat it and sleep with it :) well done!

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  • Oct. 09, 2011 at 21:20 PM
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    If the barren pisses you off, mash it up a bit and get a raw meatball :) But this recipe won't let you down.

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  • Oct. 09, 2011 at 21:12 PM
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    Lettuce spoils the taste of the barren, pomegranate syrup is something else wonderful :)

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  • on May 17, 2011 at 13:26
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    For the barbecue party, I will make the barberry with your recipe. I'm sure the result will be great Nilay :)

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  • On November 20, 2010 at 14:10 PM
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    If you make the brisket with plenty of greens, it is a complete diet meal, mine is like a salad and it is extremely delicious.

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  • Oct. 06, 2010 at 12:26 PM
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    This recipe is not good. once it is not softened with hot water, it becomes like mush. The oil must definitely be olive oil, neither lettuce nor dry onion. please give the recipes according to the truth

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    • Oct. 06, 2010 at 19:32 PM
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      Ms. Ruhsar, this is a recipe that has been made and liked in our house since my childhood. I suggest you give it a try before approaching with prejudice. Thank you for your comment on an open-ended subject that cannot be discussed according to whom the real recipe is.

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      • Oct. 09, 2011 at 21:17 PM
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        There is no such thing as a true recipe. If there were no differences, there wouldn't be so many food blocks. Every woman's method is different, Ruhsar lady.

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    • On January 29, 2011 at 21:54 am
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      I agree with Ms. Ruhsar. The order of making is important when making barley. If you put all the ingredients in bulgur at the same time, it will be porridge, not barren, it will become rice. You have to add the greens to the bulgur last. It is not put into the bulgur at the same time.

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  • Oct. 06, 2010 at 11:37 PM
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    good luck to you. I like a lot. I did it last night too. I eat it so often that I don't fry onions anymore (in order to have a little less calories) I mix all the other ingredients directly without adding any dried onions. sauces are also raw. I also recommend it. everything is beautiful I swear =)

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  • On June 16, 2010 at 15:06 PM
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    I'm at work right now and she's been so infertile that we're so sick :) The first thing I'll do when I get home is to make it sterile =)

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