- Boil the poppy seeds in milk, strain it and grind twice in a grinder.
- Mix it with the pearl barley.
- Add raisins scalded with boiling water, chopped walnuts and hazelnuts as well as almond flakes.
- Season to taste with honey and candied orange peel.
You may also add other dried fruit, such as apricots, plums or figs.
In the past, this traditional dish was made with boiled wheat seeds.
Boiled barley with poppy seeds and honey
The specialities of regional cuisine are something not to be missed while travelling around Poland. They are extremly diverse due to different agricultural conditions, customs and traditions.These potato dumplings -Kluski Śląskie in Polish originally come from the region of Silesia but nowadays it is very popular across the country.
Dumplings are the epitome of the South Tyrolean cuisine and an indispensable part of every menu. Dumplings are made of South Tyrolean white bread, which is dried and cut into cubes for making dumplings. The basic dough is made of type 00 white flour, South Tyrolean milk, pasteurised free-range eggs, fresh or frozen onions, dried, fresh or frozen parsley and chives if desired. South Tyrolean speck dumplings contain 15 – 20 % diced speck (PGI).
Flavours of Galway recipe of the European Young Chef Award 2018 was created and prepared by Andrew Ishmael, representing Galway, West of Ireland – European Region of Gastronomy 2018.
Halloumi, the traditional white cheese of Cyprus, has been produced on the island for centuries. A semi-hard cheese prepared from sheep milk with the addition of mint, halloumi cheese has a pleasant flavour and is delicious when grilled or fried. As a starter, grilled halloumi is superb!
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- 1 glass of boiled pearl barley
- half a glass of poppy seeds
- 0.5 l of milk
- a few tablespoons of honey
- 50 g of raisins
- 50 g of shelled walnuts
- 50 g of shelled hazelnuts
- 50 g of almond flakes
- 1 tablespoon of candied orange peel