Dining and Cooking
Salads

How to Make Healthy, Hearty Egyptian Barley Salad with Pomegranate, Feta, and Fresh Herbs



Becky shows Julia how to make healthy, hearty Egyptian Barley Salad.

Get the recipe for Egyptian Barley Salad: https://cooks.io/2IVdjBD
Buy our winning rimmed baking sheet: https://cooks.io/2U7kQP2

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:
http://americastestkitchen.com
http://facebook.com/americastestkitchen

http://instagram.com/testkitchen
http://pinterest.com/testkitchen

37 Comments

  1. Paddle Shift

    Woe, what was that "see you later" comment at the end? Is that a love connection "see you later" or a we got work to do "see you later"?

  2. rudeboymon

    You can get pomegranate molasses in any middle eastern market. They wont bite you I promise😀

  7. Jane Doe

    What a lovely and delicious looking salad. I’m going to make this but swap out the Barley for Farro.

  10. RykersFist

    That doesn’t make sense how can it be 10,000 years old and date backed up at the Egyptians

  14. F444

    My mom is Egyptian…and they don't know this salad! Thanks for sharing

  16. nowjustanother

    A lemon-infused olive oil (or, better still, one in which the lemons have been pressed with the olives) would be fantastic on this salad.

  18. Sherry Woods

    So interesting! Will definitely try this. Never heard of pomegranate molasses – will see if I can make some.

  23. hygieneguy1

    I never heard of it yet there was that one time at an Orthdox church where they made a remembrance concoction. I th im n I'll try cranberries instead!

  24. Paul Delgado

    They say at the beginning that barley is an ancient grain that dates back to the Egyptians. She then says “I’m going to make a barley salad using Egyptian flavors”.

    So the are making a barley salad USING Egyptian flavors not necessarily a salad that is uniquely Egyptian.

    The title of their video/recipe implies Egyptian origin that’s the problem. Poor wording. Perhaps “Inspired Egyptian Barley Salad” would’ve been more apt?

    Either way I make this regularly and it’s delicious!

  25. Nouran Yehia

    This is not even remotely Egyptian. Pomegranate molasses is not used in Egyptian food, we don't cook with barley that often, we also don't eat fruit or grains in our salads.

  30. Sonia Legault

    I am going to make this for my Christmas buffet. It looks fabulous. I also got the Complete Mediterranean Cookbook for Christmas. Going to have fun this winter.

  32. Jo Drew

    I'm a parsley fanatic so I'm going to have to add that to the mix, otherwise that is absolutely beautiful.

  33. SHUSHU

    You need to know libyan barley harissa cooked in Ashura occasion with bacon and baconed stomache . It's very delicious and nutritioutious ..

  36. Hollis Ramsey

    Why compose this salad! I can’t think of any other reason than presentation. I’d rather have a decomposed salad lol. I want all the strong flavors to blend and to distribute all the ingredients evenly. The way you’ve served it is very pretty, but I’ll decompose it every time! Also, I think fresh mint ribbons would work as well, and I prefer mint. I also love the feta made from sheep and goat milk, and a lot more of it! Don’t y’all think that toasted and chopped walnuts would go well with these flavors? Well, I do.

Write A Comment