Dietary Tips

Barley is a versatile grain with a nutty flavor and a chewy, pasta-like texture. It can be prepared in a number of ways and is usually found in stores in hulled or pearled form.

Hulled barley has a chewier consistency than pearled barley and requires longer soaking and cooking times due to its outer bran layer.

To prepare hulled barley, it must be soaked overnight or at least for several hours to reduce the cooking time and achieve optimal flavor and texture.

After soaking the barley in twice its amount of water, it should be drained and rinsed before cooking.

To cook barley, add 1 cup of the grain to 3 cups of water and bring it to a boil, then reduce the heat and let the barley simmer for about 45 minutes.

The same cooking process can be applied to pearled barley, minus the soaking step.


Quick tips:

Add barley to any pot of soup or stew to make it heartier and more flavorful.

Cook barley in your choice of broth and add a variety of vegetables for a tasty pilaf or risotto.

Toss chilled cooked barley with diced vegetables and homemade dressing for a quick cold salad.

Combine barley with onion, celery, mushrooms, carrots, and green pepper. Add broth to the mixture, bring it to a boil, and then bake for approximately 45 minutes for an easy and healthy barley casserole.

For barley recipes

Sweet Watermelon Popsicles


4 cups fresh watermelon chunks, seedless or seeds removed
1/2 cup Fayrouz watermelon
Juice from 1 fresh lime
2 to 4 tablespoons sugar (optional)
1  Popsicle mold 10 2.5 ounce molds

Wooden sticks


  1.  Add watermelon, Fayrouz watermelon, lime juice and sugar to blender container.
  2.  Cover and blend until liquid and smooth. Remove and discard foam. (You should have about 3 cups liquid remaining.) Pour liquid into Popsicle mold insert wooden stick .
  3.  Freeze until solid, about 8 hours.

Tip: The amount of sugar needed depends on the sweetness of the watermelon. If the watermelon is sweet and flavorful use less sugar.

Barley Nutrition Facts

Barley is a member of the grass family and a major cereal grain. This whole grain resembles wheat berries but is somewhat lighter in color. It is extremely versatile with its rich nut-like flavor and an appealing, chewy consistency. It is used as fodder for animals as well as in soups and stews. On being fermented, barley is used as an ingredient in beer and certain distilled beverages. Barley grains, being rich in maltose, are made into malt and used as syrup sweeteners.

There are several types of barley available with the regular grocers. In addition to its culinary uses, it is a great health food packed with nutrients and antioxidants, and has several medicinal properties. Some common forms of barley are as follows.

Hulled Barley: This is the covered barley and is rich in healthy nutrients. It is usually eaten after removing the inedible, fibrous, outer hull. On removing the hull, it is known as dehulled barley, pot barley or scotch barley. When it is cooked, hulled barley takes a longer time to soak but is more nutritious.

Barley Flour: It is often used as a substitute for wheat flour and is obtained by grinding whole barley. Whole barley flour is more nutritious than pearl barley flour as it contains bran in its original form. It has a mild, nutty flavor with comparatively lower levels of calories and higher levels of fiber.

Barley Grass: This is basically the seedling of the barley plant that is consumed in the form of young leaves, and is rich in minerals, vitamins, antioxidants and amino acids. It is rich in chlorophyll that detoxifies your body from harmful toxins.

Pearl Barley: The process of removing the bran and polishing is known as pearling. This is basically dehulled barley and is one of the most common ingredients for breakfast and snack recipes all over the world. After removing the bran, it is processed into various barley products such as flour, flakes, etc., which resemble the oatmeal and grits.

Barley Green Powder: It is basically the powdered form of barley grass with added vitamins and minerals and is known for its medicinal benefits. It comes in various flavors and is easily soluble. It can also be consumed as barley juice.

Summer Mango Popsicles


  • 3 cup Mango, cubed
  • 1 cup  Fayrouz mango
  • 2 Kiwi, peeled and sliced
  • 2 Strawberries, sliced


  1. Place mango cubes and Fayrouz mango in a blender and puree until smooth.
  2. Add fruit slices to popsicle molds and then fill with mango puree.
  3. Freeze for 3-4 hours or until solid.
  4. Run under warm water until popsicles slide out of mold.


Refreshing Pineapple Popsicles


  • 30 small Raspberries , rinsed
  • 1 1/4 cup Coconut Water
  • 1/4 cup Lime Juice (preferably freshly squeezed)
  • 1 cup Fayrouz Pineapple
  • 1  Popsicle mold 10 2.5 ounce molds
  • 10 Wooden sticks


  1. Place 3 raspberries in each popsicle mold. Depending on the size they may need to be pushed into the molds.
  2. Combine all ingredients in a liquid measuring cup and stir to combine. Using a funnel fill each popsicle mold. Place foil over the top of the molds, as well as the mold top if used. Using a sharp knife, create a small slit to insert popsicle sticks and freeze until solid.
  3. To release run under hot water only until popsicles slide easily from the mold.

Pineapple Watermelon Mocktail


  • 2 cup watermelon
  • 2 cup pineapple juice
  • 2 lemon slices
  • 2 cup fayrouz pineapple


  1. In a blender, combine pineapple juice and watermelon. Cover and blend or process until smooth.
  2. Divide the fayrouz pineapple among the four glasses and stir to combine. Garnish each glass with a lime slice and serve chilled

Ginger Apple Cider


  • 2 litre quality apple juice
  • 5 cm fresh ginger, sliced thin
  • 3 apples, sliced thin
  • 3 sticks cinnamon
  • Per drink:
  • 177 ml apple juice mix
  • 60 ml fayrouz apple


  1.  Combine apple juice, sliced ginger, apple slices and cinnamon sticks in a slow-cooker on High for an hour. You can also heat the mixture on low in a pot until it’s steaming and then transfer it to a slow cooker to keep it warm.
  2. For each drink, ladle some warm apple juice into a glass and top with 1 1/2 to 2 ounces fayrouz apple. Serve while warm!

Sparkling Raspberries Mocktail


  • 2 cups fresh raspberries
  • 2 cups fresh strawberries
  • 1 cup pomegranate arils
  • 1 tablespoon sugar
  • 4 cups fayrouz peach


  1. Add raspberries, strawberries and pomegranate arils to a large pitcher
  2. Sprinkle sugar over the fruit. Let sit for an hour in refrigerator.
  3. Stir fayrouz peach just before serving. Serve chilled.
  4. The longer you soak the fruit, the more flavorful your mocktail will be.

Pineapple Lemonade Mocktail


  • 1  cup diced fresh pineapple
  • 2  lemons or limes, sliced
  • 1/4  cup fresh mint, stems removed
  • 1/2  gallon (64 oz) lemonade
  • 2  cans (8 oz each) Fayrouz pineapple
  • Crushed ice


  1. Fill a large pitcher halfway with ice. Top with pineapple, lemon or lime slices, and mint.
  2. Pour lemonade, Fayrouz  pineapple into the pitcher and stir to mix. Serve and enjoy.

Sparkling Pina Colada Mocktail


  • 1/2  cup Fayrouz pineapple
  • 6  oz (1/2 can) coconut water
  • Pineapple wedge, for garnish (optional)
  • Ice


  1. Fill a glass with ice. Pour fayrouz pineapple over top.
  2. Pour coconut water and gently stir to mix. Garnish with pineapple wedge, if desired.
  3. If you miss the creaminess of a regular pina colada, add in 1/4 cup of full-fat coconut milk (optional)