Experience the rich flavors of Kurdish cuisine with our Barley and Beef Donqut. This hearty dish combines tender beef, pearl barley, and a medley of vegetables, all simmered together with aromatic spices. Perfect for a cozy family meal or a satisfying solo dinner.
Ingredients
🍲 1 1/2 cups barley
🍆 1/2 a large eggplant, cubed
🧅 1 onion, chopped
🌶️ 1 whole bell pepper, diced
🥩 1 pound top round beef, cubed
🍅 1/2 of a 6oz can of tomato paste
🥫 1 can chickpeas, drained
💧 3 cups warm water
🍗 1 1/2 tablespoons chicken bouillon
🌶️ 1/2 teaspoon crushed red pepper (or to taste)
⚫ 1/2 teaspoon black pepper
🧂 1 teaspoon salt
🫒 3 tablespoons oil (divided: 2 for barley, 1 for vegetables)
Instructions
1- Prep the Barley:
- Rinse the barley under warm water and soak it for 1-2 hours.
2- Cook the Beef:
- Place the cubed beef into a pressure cooker.
- Add a sprinkle of salt and 1/2 cup of water.
- Seal the pressure cooker, set the valve to pressure, and cook the beef on the meat setting for 35 minutes.
- Once done, release the pressure and set aside the perfectly cooked beef.
3- Prepare the Barley:
- Drain the soaked barley and heat 2 tablespoons of oil in a pot over high heat.
- Toast the barley for a couple of minutes until it's aromatic.
- Add chickpeas, chicken bouillon, black pepper, and crushed red pepper.
4- Create the Tomato Broth:
- Dissolve the tomato paste in 3 cups of warm water.
- Pour the tomato mixture into the barley pot.
- Add 1 teaspoon of salt and cover the pot.
- Cook on high heat until the liquid reduces.
5- Sauté the Vegetables:
- In another pot, heat 1/2 tablespoon of oil over high heat.
- Add onions and sauté for about a minute.
- Add the bell peppers and eggplant, and sauté for another 5 minutes until the eggplant is soft and slightly colored.
6- Combine and Cook:
- Mix the sautéed vegetables and cooked beef into the barley pot.
- Stir everything together, reduce the heat to low, cover with foil, and cook for another 15-20 minutes.
7- Serving:
- Once cooked, fluff the barley gently and serve hot as a delightful Kurdish meal.
Prep Time: 10 minutes (excluding barley soaking time)
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Calories: Approximately 400 per serving
Proteins, Fats, Carbohydrates: 30g protein, 15g fat, 45g carbohydrates per serving
Equipment: Pressure cooker, two pots, mixing spatula, foil
Cooking Tips
- If you don’t have a pressure cooker, cook the beef on the stovetop until tender, which may take up to 1.5 hours.
- Adjust the spice levels by adding more or less crushed red pepper based on your heat preference.
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