Dairy-Free Jalamah (Saudi Spiced Porridge)

Ingredients

• 1 cup Pearl barley
• 6 cups Water
• 1 teaspoon Ground cardamom
• 1/2 teaspoon Ground cinnamon
• 1/4 teaspoon Ground ginger
• 1/4 teaspoon Salt
• 1/2 cup Dates, pitted and chopped
• 1/2 cup Coconut cream
• 2 tablespoons Ghee substitute (vegan)
• 1 tablespoon Toasted sesame seeds

Instructions

1. 1Rinse the pearl barley in a fine-mesh sieve under cold water.
2. 2In a large pot, combine the rinsed barley, water, cardamom, cinnamon, ginger, and salt.
3. 3Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the barley is tender.
4. 4Stir occasionally to prevent sticking.
5. 5Stir in the chopped dates and coconut cream.
6. 6Cook for another 5 minutes, stirring constantly, until the dates are softened and the coconut cream is heated through.
7. 7Remove from heat and stir in the vegan ghee substitute.
8. 8Serve hot, garnished with toasted sesame seeds.

Substitutions

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