Barley Pudding With Lamb

Course : Greek
Serves: 6
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6 cups water
2 teaspoons salt
2 pounds boneless lamb -- cut serving chunks
3 cloves garlic -- crushed
1 cup barley
2 tablespoons olive oil

Preparation / Directions:

Place the water, salt, lamb and garlic in a 4-quart heavy covered saucepan. Bring to a boil, turn to a simmer, cover and cook for 2 hours. Remove all from the pot, reserving the broth. Remove the fat from the broth and add enough water to make 6 cups. Place the barley in a grain grinder and grind very coarsely. You want something like groats or bulgur wheat in terms of texture. Stir the olive oil into the barley groats and place in the pan. Return the meat and measured broth to the pan and bring to a light boil. Simmer, covered, for 25 minutes or until the barley is soft and tasty and the liquid is absorbed. Serve this with crusty Italian bread or with pita bread. Eat the pudding with the bread for a rather heavy but simply delicious meal. Serves 6 as a main course. Comments: This dish goes back to the second century B.C. The flavors are unusual for us, but this kind of food was evidently very common in ancient times. I have added a bit of garlic to the old recipe and I think you will like the result.

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