Sareen iyo garoor (pearl barley and buttermilk)

Sareen is comforting, filling and healthy and can keep one satiated throughout the day; this makes it a popular choice during Ramadan for suhoor (the meal before sunrise). Its toppings are many and include milk, subag (ghee) and sesame oil; this recipe uses buttermilk and sugar to make it a sweet and tangy meal.

Sareen iyo garoor (pearl barley and buttermilk). Credit: Hardie Grant Books / Doaa Elkady

• serves

  4

• prep

  5 minutes

• cook

  2:05 hours

• difficulty

  Easy

Ingredients

• 8 cups (1.9 litres) water
• ½ tsp fine sea salt
• 1 cup (200 g) pearl barley
• Buttermilk, for serving
• Sugar, honey, or maple syrup, for serving

Instructions

1. In a large pot, combine 7 cups of the water with the salt and bring to a boil over high heat.
2. Add the barley, lower the heat to medium-high, and cook, uncovered, for 1 hour, stirring occasionally.
3. After the first hour, add the final cup of water, cover and reduce the heat to low, and cook for another hour. Take the pot off the heat and serve hot topped with buttermilk and sugar or the sweetener of your choice.

Note

• The barley requires a lot of water and time; the longer you cook it, the more tender it will become.
• Serve sareen for breakfast or as a light supper; it can be made into a savory dish by omitting the sweetener and buttermilk and cooking the sareen as you would rice, with your choice of added meat and vegetables.

This is an edited extract from Soomaaliya by Ifrah F. Ahmed (Hardie Grant Books). Food photography copyright © 2026 by Doaa Elkady

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.