Lunches
Barley and Toasted Bread Skillet (Hafalaab)
Ingredients
- 200 g (1 cup) pearl barley
- 700 ml (3 cups) vegetable or beef stock
- 250 g (about 5 cups) stale bread, torn into rough chunks
- 2 onions, finely chopped
- 50 g (3 1/2 tbsp) butter
- Salt and pepper, to taste
- Chopped chives, to serve
Method
- Rinse the pearl barley and simmer in the stock for 30-35 minutes, until tender, then drain any excess liquid.
- Melt the butter in a large frying pan and cook the onions over medium heat for 8-10 minutes until soft and golden.
- Add the torn stale bread to the pan and toast for 5-6 minutes, stirring, until the pieces are crisp at the edges.
- Stir in the cooked barley and cook together for a further 5 minutes so the flavours combine.
- Season generously with salt and pepper, and scatter with chopped chives before serving hot.
Introduction: Hafalaab is a humble, thrifty farmhouse lunch built from stale bread and pearl barley, historically cooked to stretch a household's flour and grain through the working week.
Cultural Background: Hafalaab is a humble, thrifty farmhouse lunch built from stale bread and pearl barley, historically cooked to stretch a household's flour and grain through the working week. It reflects the frugal, mountain-farming roots of Liechtenstein cuisine, where nothing edible went to waste, and remains a nostalgic comfort dish still made in rural households.
Tips: Day-old, slightly dry farmhouse bread works better than fresh bread, which turns mushy. A splash of stock stirred in at the end keeps the dish from drying out.
Variations: Add crisp bacon pieces for a heartier, non-vegetarian version. A vegetarian and vegan version uses vegetable stock and a plant-based butter.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat in a dry frying pan over medium heat, adding a splash of stock or water to loosen.
FAQs:
Q: Can I use quick-cooking barley?
A: Yes, though cooking time should be adjusted according to the packet instructions.
Q: What bread works best?
A: Firm, rustic farmhouse or sourdough loaves hold their shape better than soft sandwich bread.
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