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Barley and Vegetable Stew (Nazid Se’orim)

sjfegan

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6
Servings

Ingredients

  • 170g (1 cup) Barley
  • 1 onion, chopped
  • 2 carrots, sliced
  • 70g (1 cup) Shredded cabbage
  • 3 tbsp olive oil
  • 5 cups water (1.2 litres / 40 fl oz)
  • Salt to taste

Method

  1. Heat the olive oil in a large pot and sauté the onion until softened.
  2. Add the barley and water, and bring to a boil.
  3. Reduce to a simmer and cook for 30 minutes until the barley is nearly tender.
  4. Add the carrot and cabbage, and simmer for a further 15–20 minutes until all the vegetables are tender.
  5. Season with salt before serving hot.

Introduction: A hearty stew of barley and seasonal vegetables, a practical and satisfying dish reflecting the everyday cooking of ordinary Carthaginian households.

Cultural Background: While elaborate dishes graced the tables of Carthage’s wealthy merchant class, most households relied on straightforward, grain-based meals like this one, combining the region’s staple barley with whatever vegetables were seasonally available.

Tips: Add the vegetables partway through cooking so they don’t overcook before the barley is tender. Adjust the water quantity for a thicker or looser stew.

Variations: Add any seasonal vegetables on hand, as this dish is highly adaptable. Include a handful of chickpeas for extra protein.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Reheat gently on the stovetop with a splash of water, stirring, until warmed through.

Nutrition: Per serving (approx.): 260 kcal, 7 g protein, 8 g fat, 42 g carbohydrate.

FAQs:

Q: Was barley the staple grain of Carthage?

A: Yes, alongside wheat, barley was extensively cultivated across the fertile North African coastal region controlled by Carthage, forming a fundamental part of the everyday diet.

Q: Were vegetable stews common Carthaginian fare?

A: Simple, grain-based stews using seasonal vegetables would have been practical, everyday meals for most Carthaginian households, similar to other ancient Mediterranean cuisines.

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