Like many people these past few months, I’ve been using this time of isolation to focus on the simpler things. Specifically, I’m trying to learn to cook traditional recipes from my Mom. One classic Iraqi dish that I vaguely knew how to cook was Iraqi Turmeric Barley with Beef, known as paqota in Chaldean. I remember eating this dish fairly often when I was younger. Sometimes, we would eat barley with chicken, other times with chunks of beef. But the most succulent combination, by far, is barley with beef bones.
Beef bones are common in Iraqi and Chaldean cooking. Before bone broth became trendy, we boiled bones with broth, stews, and grains to provide more richness and greater depth of flavor. Dishes like hareesa, a beef and barley soup, or even dolma, stuffed grape leaves, can include a bone base for enhanced flavoring. In this Iraqi Turmeric Barley with Beef, we first broil short ribs and neck bones by themselves and then boil them with barley and turmeric to make a luscious, creamy end product. By broiling the bones first, the meat develops a caramelized crust that amplifies meat’s natural flavor. Boiling the bones with barley infuses the grain with savory-umami flavors, and provides an end product somewhat similar to risotto.
One of the best things about Iraqi Turmeric Barley with Beef is that it can become a pantry staple. To make this recipe easier make, consider the following:
- Keep barley as part of your grain collection
- Include turmeric in your spice rack
- Grab short ribs, neck bones, or other meat bones when you find them on sale; keep some in the freezer
A Few Notes
- Barley cooking time will vary depending on the quantity and type of barley you have. If, after cooking, the barley is not cooked enough, simply add more water.
- Cooking the bones and meat first ensures that the meat is thoroughly cooked, tender, and falling from the bones.
- Add salt to taste.
Ingredients
- 6 lbs neck bones and/or short ribs
- 3 cups barley
- 1/4 cup oil for barley
- 7.5 cups water
- 1/2 tbsp turmeric
- 1 tbsp oil for meat bones
Instructions
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Wash the barley a few times, until the water runs less cloudy. To wash, soak and drain the barley a few times. Set aside.
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Place the bones on a baking tray. Broil on high, about 5 to 6 minutes each side, or until browned and sizzling.
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After broiling, put the bones in a large pot. Add about 3 cups of hot water. When the water has nearly cooked away, check the bones. You want the meat to be nearly falling from the bones. If it's not, add more hot water (a cup or two) and cook the bones a bit longer.
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Add the washed bulgur to the cooked neck bones and short ribs. Mix 7.5 cups of water with turmeric, and add it to the pot. Cook on medium heat, until all the water has dissolved. Try some of the bulgur. If it's not tender enough, add more water and cook. Add salt to taste. (Not all bulgur is created equal; some types might require more cooking time).
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Serve barley and meat warm. Leftovers will keep for a few days.
Really informative blog. Much thanks again. Really Cool. Dolorita Theodore Kinson