Ruby beet and matsun bowls

Pearl barley meets a vivid beet-yogurt dressing and dill. Let the grain lose its heat before adding the chilled dairy.

This recipe has not been kitchen-tested.

This is an original ArmenianFood.Delivery brand concept. It has no ancient provenance. It has not been kitchen-tested, and exclusivity is not guaranteed.

Prep: 20 min · Cook: 45 min · Serves: 4

Ingredients

• 200 g — dry pearl barley
• 1000 ml — water
• 300 g — cooked peeled beetroot
• 250 g — plain pasteurized yogurt
• 6 g — garlic
• 20 ml — lemon juice
• 4 g — salt
• 20 ml — olive oil
• 20 g — dill, washed

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Rinse barley and simmer in the water 35–45 minutes until tender, then drain. Mix yogurt with crushed garlic, lemon and salt; fold in chopped cooked beetroot.
3. Let the barley cool until just warm. Divide between bowls, add beet yogurt and drizzle with oil. Finish with chopped dill. Keep yogurt chilled until needed.
4. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Barley (gluten)
• Milk
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.