Helva Recipe

    Brown sugar 2 cup
    Sesame paste (Tahini) 2/3 cup
    Milk 2/3 cup
    For Flavoring:
    You can flavor the Sesame halva with anyone of the following flavorings
    Vanilla essence 1 tsp
    Cocoa 1 tsp
    Pistachios (chopped) 1, 1/2 tbsp or according to preference

    Grease a small mold with butter.
    Cook sugar and milk in a sauce pan over medium heat to just under the soft-ball stage.
    Remove from heat and add Tahini and flavoring, but do not stir.
    Let it rest for 2 minutes.
    Beat the mixture with a spatula or spoon for a few seconds.
    Pour it into a greased mold and let it set.

Beef Barley Soup Recipe

1 pound lean ground beef (10% fat or less)
1 medium carrot diced, about 1 cup
1 medium onion diced, about 1 cup
1 stalk celery chopped, about 1 cup
2 garlic cloves, finely chopped
1 cup barley
8 cups water
1 cube beef bouillon
1 can (14.5 ounces) diced tomatoes with juice
1/2 teaspoon pepper

1. In large sauce pot, cook ground beef over medium heat.
2. Add carrots, onion, celery, and garlic; stir often and cook for about 5 minutes.
3. Add 8 cups of water, bouillon, tomatoes with juice, and barley. Bring to a boil.
4. Cover and reduce heat to a low boil. Cook for 30-40 minutes.
5. Add pepper.
6. Serve immediately. Refrigerate leftovers within 2-3 hours.


1 tablespoon vegetable oil
1 teaspoon garlic, minced
1 cup sliced onion
1 cup sliced carrots
1 cup sliced celery
1 (15-ounced) can stewed, diced tomatoes
3 cups chicken or vegetable broth, or water
3 cups water
1 cup dry lentils
2/3 cup barley
1/2 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil salt and black pepper to taste

1. Heat vegetable oil in large soup pan over medium-high heat. Cook garlic and onion until they are golden brown, about 1 or 2 minutes.
2. Add the rest of the ingredients and bring to a boil. Lower the heat so the mixture is at a light simmer. Place a lid on the pot.
3. Cook until the barley and lentils are tender, about one hour to an hour and a half.
4. Serve hot in a soup bowl.
5. Refrigerate leftovers within 2-3 hours.
Tip:This soup goes well with a large tossed salad and whole  grain bread.

Barley bean corn salad

2 cups cooked pearl barley (cooking directions below)
1 can (15 ounces) kidney beans, drained
1 cup corn (canned, frozen or fresh cooked)
1 large red bell pepper, seeded and finely chopped
1/2 cup sliced celery
1/4 cup sliced green onion
1 clove garlic, finely chopped
1/4 cup fresh lemon or lime juice
2 tablespoons vegetable oil
Salt and pepper, to taste
Fresh cilantro or parsley sprigs, for garnish

1. Mix barley with remaining ingredients, except garnish, in a large bowl.
2. Cover and chill several hours or overnight to allow flavors to blend.
3. Garnish with cilantro or parsley sprigs, if desired, and serve.
4. Refrigerate leftovers within 2-3 hours.

To cook pearl barley:
In medium saucepan with lid, bring 3 cups water to a boil. Add 1
cup pearl barley and return to boil. Reduce heat to low, cover
and cook 45 minutes or until barley is tender and liquid is
absorbed. Makes about 3 to 3-1/2 cups. Place any extra cooked
barley in an airtight container and refrigerate for up to a week or
freeze. Add cooked barley to soups, stews, casseroles, and
salads for a healthful whole grain boost.