🌷 Spring savings – save 25% on ckbk Premium Membership with code SPRING25
6
ServingsEasy
By Jayne Cohen
Published 2008
“A bread of affliction,” the Passover Haggadah calls it. And the first matzoh probably was. Made of barley flour like the Hebrew breads at that time, it was dense and tooth-defying. As the lighter, more delicate wheat flour became available, baked goods made of barley flour took on an air of poverty and deprivation, gradually losing favor among Jews.
Not so fluffy barley kernels. For soups and pilafs, where it offers a creamy, risotto-like richness, barley has remained a kitchen sta
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe