SAEDNEWS: Oat Flake Kuku: A Traditional and Delicious Iranian Dish
According to the cooking service Saed News, barley flakes are a highly nutritious ingredient. You can use them in dishes such as cutlets and soups. Stay with us until the end of this article to learn about a very delicious dish made with barley flakes and its cooking method from northern cuisine.
Barley is a valuable food ingredient that even has an official day and month dedicated to it. Barley Day is October 2, and its National Month is January, as barley sales in the United States peak during this month. Cutlets are made from very simple ingredients, but when prepared with suitable additions, they can become highly nutritious. One of the healthy and tasty versions is the barley flake cutlet, which contains barley and offers many health benefits for the body.
The Greeks were the first to use barley flakes, and among countries, three stand out in its production: Russia, Canada, and Poland. This food ingredient has very high nutritional value and is used in many Iranian dishes, including cutlets.
Barley flakes: 1 cup
Medium potato: 1
Medium onion: 1
Garlic: 1 clove
Eggs: 2
Salt, black pepper, and turmeric: as needed
Fresh dill: 2 tablespoons
Soak the barley flakes in water until they soften, then drain and squeeze out all excess water by hand.
Finely grate the potato and squeeze out its excess water. Grate the onion as well and remove its liquid. Finely grate the garlic.
Then mix the barley flakes, potato, onion, garlic, salt, pepper, and turmeric together. Finally, add the eggs and dill, mix well, and fry the mixture in hot oil until golden and cooked.
