Minted Barley with Dukkha

I know the picture isn't exactly clear, I am trying to master my camera. Bear with me. My husband knew a Middle Eastern man a long time ago who taught him about dukkha. He fell in love with the spice and says I really should start incorporating it into my meals. I really havent so far but today I did, finally. I have to say that I love its flavor. I have had it on chicken before but it is especially yummy with beans and or this barley.

Today I made these rockin bean burgers with French Green Lentils and pearl barley. I had quite a bit of the barley left over so I made this salad. Its real simple but quite tastey.

Minted Barley with Dukkha

2 cups cooked pearl barley
1 red onion, minced
1/2 T of dukkha
20 mint leaves, chiffonade
1 T of canola oil
1 t kosher salt
1 clove garlic minced

Combine all ingredients and serve cold or at room temperature. (Incidentally dukkha sounds an awful lot like a not so nice polish word). My kids are giggling when I say it.

The bean burgers will be made some time later this week. I will post a picture then.

Mediterranean Bean Burgers

20 mint leaves, chiffonade
2 cups French Green Lentils
2 cups pearl barley
1 small onion
1 teaspoon butter
1 teaspoon olive oil
5 cloves garlic, minced
2 T dukkah
2 eggs
1 cup bread crumbs

You can cook the lentils and the barley together. Cook until tender and drain.
Saute onions in butter and olive oil until carmelized. Combine all ingredients together and let sit for about 30 minutes. Form into balls and flatten into hamburger shapes.

These freeze real well! It's such a handy "convenience" food. I serve mine on a bun with light ranch dressing, tomato, lettuce and avocado slices.

Enjoy!