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Home / The Perennial Test Kitchen / Middle Eastern Influenced Kernza®
Middle Eastern Influenced Kernza®

Middle Eastern Influenced Kernza®

Serves 2-3 People

Yogurt: 15 min. 

Main Prep.: 45 min. 

Cook Time: 30 min. 

Total: 1 hour. 30 min. 

Equipment

  • Medium Sauce Pot w/Lid
  • Strainer (Optional)
  • Rubber Spatula
  • Digital Scale (Optional but recommended)
  • Spice Grinder (If not using pre-ground spices)
  • Mixing Bowls &/or Tupperware
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Ingredients

Kernza
  • Roughly 1 Cup Kernza (after soaking, rinsing, draining)
  • Cup Chicken stock
  • 1/2ea. Onion
  • Cloves Garlic 
  • 1/2ea.-1ea. Eggplant (diced-½ inch-& fried)
  • 1/4 Cup Roasted Red Pepper (From a jar is fine)
  • 2 Tbsp Parsley (rough chop or torn)
  • 6ea. Mint Leaves (rough chop or torn)
  • 1/4 Cup Pine Nuts
  • 2 ½ Tsp. Spice Blend
  • 2ea. Clove
  • 2ea. Cardamom pod
  • 1ea. Bay Leaf
  • Tbsp Olive Oil
  • ½ Tsp. Salt


Spice Blend

(All ground, parts by weight. Volume is acceptable if scale is not available)

  • 2 parts Sumac
  • 1 part Cinnamon
  • 1 part Allspice
  • ½ part Black Pepper
  • ½ part Paprika


Yogurt
  • 1/2 Cup Yogurt (using Faye 2%)
  • 3 Tbsp Buttermilk 
  • 1/2 tsp. Sumac
  • 2 tsp. Dill
  • Packed ½ Tsp. Mint Leaves
  • 1 tsp. Lemon Juice
  • ¼ tsp. Salt
Show in Imperial

Ingredients

Kernza
  • Roughly 140-145g. Kernza (after soaking, rinsing, draining)
  • 250g. Chicken stock
  • 180g. Onion
  • 2Cloves (8-10g.) Garlic 
  • 100g. Eggplant (diced-½ inch-& fried)
  • 50g. Roasted Red Pepper (From a jar is fine)
  • 4g. Parsley (rough chop or torn)
  • 6ea. Mint Leaves (rough chop or torn)
  • 36g. Pine Nuts
  • 4-6g. Spice Blend
  • 2ea. Clove
  • 2ea. Cardamom pod
  • 1ea. Bay Leaf
  • 24g Olive Oil
  • 4g. Salt


Spice Blend

(All ground, parts by weight. Volume is acceptable if scale is not available)

  • 2 parts Sumac
  • 1 part Cinnamon
  • 1 part Allspice
  • ½ part Black Pepper
  • ½ part Paprika


Yogurt
  • 120g Yogurt (using Faye 2%)
  • 45g Buttermilk 
  • 2g Sumac
  • 4g. Dill
  • 8ea. Mint Leaves
  • 8g. Lemon Juice
  • 2g. Salt

This recipe was inspired by “Musakhan,” a popular Palestinian dish. Spices like cinnamon and allspice pair wonderfully with Kernza, and sumac (the dominant spice in Musakhan) is also a Midwest staple. Win-win! Feel free to add more of your favorite herbs, or substitute vegetable stock for chicken stock to make it vegetarian!

In Advance:

  1. Soak 80g (½ Cup) of Kernza and ¼ Tsp. Salt with enough water to cover completely for a minimum of 8 hours. Up to overnight. 
  2. Slice Eggplant into “coins” or “planks” (bisections), salt each side of slice, lay flat between two layers of paper towels (or on a resting rack), and let sit for at least an hour up to over night. 

    Eggplant cut in coins or planks
  3. Dice sliced eggplant and fry in ½ inch of olive oil over medium high heat. 

    Eggplants in Oil
  4. Drain diced/fried eggplant on paper towels. Salt while hot. 

    Eggplants drying
  5. Prep. yogurt
  6. Blend Spices

    Blend spices

Method (Using Soaked Kernza)

  1. Add oil and pine nuts to sauce pot, and heat together on medium heat until nuts are a light golden brown. Stir Constantly!

    Fried pine nuts
  2. Remove pine nuts, and reserve oil.
  3. With the reserved oil and same sauce pot, heat on medium, and add the diced onion. Sweat until just beginning to turn translucent.
  4. Add garlic and stir for about 30 seconds.
  5. Add spice blend, bay leaf, clove, and cardamom, stir for another 30 seconds.
  6. Add Kernza and salt. Stir until combined.
  7. Pour in chicken stock. Stir until combined. 
  8. Bring mixture to a boil, cover, and drop heat until mixture is at a steady simmer. 
  9. Cover pot, and set timer for 30 minutes.
  10. After 30 minutes, remove lid and if necessary, continue stirring over heat until the liquid coats the grain and does not pool or leech out of the mixture. 
  11. Remove pot from the heat, add in red pepper, fried eggplant, parsley/mint, and mix to combine
  12. Adjust salt to your liking. 
  13. Serve “family style” with yogurt on the side, or individually by spooning Kernza on top of a thin layer of yogurt. 
  14. Garnish with Parsley and Mint (torn or whole). 
  15. Enjoy warm!

Yogurt

Yogurt Method: 

  1. Finely mince dill and mint
  2. Combine all ingredients in small mixing bowl. Whisk to combine.
  3. Adjust salt & lemon to your liking.

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