[Sca-cooks] Cracked Barley

[Sue Clemenger]

There's some recipes for things made with "grits" in the Anon.
Andalusian cookbook, but I don't recall (without checking) what grain
they were made from--outside of being pretty durned sure it wasn't
hominy! ;-P
You might also be able to do something with spelt, if the allergic
individual can tolerate that....
--maire

lilinah at earthlink.net wrote:
>
> BTW, has anyone actually seen a "period" recipe for barley polenta? I
> thought the historical original was with semolina... However, there's
> a wheat allergy issue at the feast (i think it's the Bard of the
> Mists own lady), so i'm trying to find a historically plausible
> substitute, and he suggested barley...
>
> As for barley couscous, there's evidence to suggest that barley
> couscous was eaten by Berbers for quite a long time well within "SCA
> period", although they certainly grew wheat in the Maghrib - it was,
> after all, the "bread basket" of the Roman Empire. My daughter did
> have traditional barley couscous in Morocco, but she remembers little
> about it except its colors (white, cream, beige). The family, which
> is proud of its Berber heritage, was very excited, as barley couscous
> was special. Normally they eat wheat couscous.