Amhiyeh (Barley & Yoghurt)

Name: Amhiyeh (Barley & Yoghurt)
Prep time: 5 min
Cook time: 2 h
Yield: 6-8
Cuisine: Middle Eastern

roubashahin.com.au

Amhiyeh is pearl barley and yoghurt the way I grew up eating it. Cool, comforting, and perfect for hot days straight from the fridge.

PREP TIME

5 minutes

COOK TIME

2 hours

SERVES

6-8

About this recipe

This is a traditional dish made with pearl barley and yoghurt, and it’s one of those meals I instantly associate with hot days growing up. Amhiyeh literally translates to wheat with yoghurt, and in our home, it was always served cool, comforting, and straight from the fridge when the weather was at its hottest.

I make Amhiyeh the way I grew up eating it — slow-cooked barley, cooked chickpeas stirred through, then finished with yoghurt thinned just enough to make it light and refreshing. It’s simple food, but it’s filling, soothing, and incredibly satisfying. Sometimes we even added ice on really hot days, which tells you everything about how this dish was meant to be eaten.

When it’s really hot, Amhiyeh is one of those dishes I always come back to. And on days like that, my other go-to summer recipes are things like my zucchini and tuna salad — fresh, cooling, and a complete meal without standing over the stove. I’ll also make a batch of my homemade hummus, soft dinner rolls, or assorted sandwiches, so there’s always something in the fridge to snack on throughout the day. They’re the kind of recipes that get you through the heat without much effort.

Ingredients

3⁄4 cup pearl barley (or whole wheat)
5 cups water
Salt, to taste
2 cups cooked chickpeas (or 2 cans)
1 kilogram natural plain yoghurt
2–3 cups water (for thinning the yoghurt)
Dried mint, optional, to serve

Notes from Rouba

I always check the barley in a flat tray first — it’s a habit from my mum
Slow, very low heat makes all the difference with barley
Start with less water in the yoghurt and adjust later
I prefer with ice cubes in summer — especially on very hot days
Dried mint is optional, but I love it when serving

Method

Step 1. Prepare and cook the barley

Start by spreading the pearl barley in a flat tray and checking through it carefully to remove any stones or debris. Wash the barley well, then drain. Place it into a pot with 5 cups of water and season with salt. Bring to the boil, then lower the heat to a very low simmer, cover with a lid, and cook gently for about 1 1⁄2 hours. Check it after the first hour, as every stove is different and the water will slowly reduce but should not fully dry out at this stage.

Step 2. Add the chickpeas and finish cooking

When the barley is still moist and there is a little water left in the pot, add the cooked chickpeas. Cover again and continue simmering on very low heat for another 30 minutes. By the end, the water should be mostly absorbed, and the barley should be fully cooked, soft, and slightly opened, with everything tender and fluffy.

Step 3. Add the yoghurt and adjust consistency

In a bowl, thin the yoghurt with 2 cups of water to start and season with salt, mixing until smooth. Pour the yoghurt mixture over the hot barley and chickpeas, stir gently, and keep it on the stove for 2–3 minutes. Turn the heat off and let it sit for a short while, as the yoghurt will naturally thicken. If needed, thin it further with a little more water until you reach your preferred consistency. Finish with dried mint if using.

A FEW THINGS YOU’LL WANT TO KNOW

What exactly is Amhiyeh?
Amhiyeh is a traditional dish made with wheat or pearl barley and yoghurt. It’s simple, filling, and meant to be eaten cool.

Can I use wheat instead of pearl barley?
Yes. Whole wheat works well and is commonly used — just cook it until very soft.

Do I have to add chickpeas?
No. Some versions include chickpeas, others don’t. This is the version I grew up with.

Why does it thicken after adding the yoghurt?
The warmth of the barley thickens the yoghurt naturally. Let it sit, then thin it with more water if needed.

Can it be served warm?
No. This is a dish that’s meant to be eaten cold. Amhiyeh is best once it has cooled completely, especially on hot days — sometimes we even added ice.

Can I use canned chickpeas?
Yes. You can use canned chickpeas — just drain and rinse them well. Two cans will give you about the right amount. Chickpeas you’ve soaked, cooked, and stored in the freezer also work perfectly.

Why do you check the barley in a flat tray first?
I check through the pearl barley to make sure there are no small stones, husks, or hard bits mixed in. It’s a simple step, but it’s something I’ve always done before cooking grains.

Why do you wash the pearl barley?
Washing the barley removes dust and any residue from storage or packaging. You’ll often see the water turn cloudy at first, which is why I always wash it well before cooking.