Make Middle Eastern Wheat Grain Porridge At Home

Here’s how you can stay healthy and worldly.

PHOTO Safia Shakarchi

Last month, we featured a fashionable food blogger who is introducing her audience to the exciting and beautiful world of Middle Eastern cuisine. Born and raised in London by Iraqi parents, Safia offers a multicultural and modern perspective to dishes that many may not know about. Here’s a Middle Eastern Wheat Grain Porridge recipe which everyone can easily make at home to stay healthy and worldly!

Recipe – Serves 2


100g whole wheat grains, or pearl barley (soaked in 250ml water overnight, or at least 30 minutes)
250ml almond milk (or milk of your choice)
1 tsp cardamom
1 tsp fennel seeds
1 tsp aniseed
1/2 tsp nutmeg
maple syrup, to taste
a handful of pine nuts, toasted
a handful of pistachios
a handful of pomegranates
half an apple, grated or julienned
date syrup, to drizzle
a dollop of greek yoghurt

PHOTO Safia Shakarchi


1. Place your soaked wheat grains and their water in a pan on the hob. Add the almond milk and spices, and boil for 10 minutes. Turn the heat down and simmer for a further 30 minutes or until the wheat grains have softened, stirring occasionally so they don’t stick to the pan.

2. When you’re ready to serve, add in how ever much maple syrup you’d like to sweeten your porridge. Pour into two serving bowls and top with the nuts, pomegranate, apple, a drizzle of date syrup, and a dollop of greek yoghurt.

3. Serve whilst hot! Without the toppings this will keep well in the fridge for 3-4 days. Just re-heat it with a little extra milk to achieve your desired consistency.

Article written by Safia Shakarchi.

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