Hungary, 7030 Paks, Anna utca 14.

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  • Gluten-Free Shepherd’s Barley With Sorghum Pearls

    Recipe by gluten-free chef Tibor Átol

    “When I first tried it, I was surprised to find that the sorghum pearls perfectly matched the look, taste and texture of egg barley, and that it was gluten-free, dairy-free, egg-free and not even pasta. So it lent itself to being used as a substitute for barleyin the shepherd’s barley”


    • Pork knuckle or shoulder – 800 g
    • Onions – 300 g
    • Potatoes – 400 g
    • Magic Mills Sorghum Pearls – 150 g
    • Goose or duck fat – 60 g
    • Salt – 10 g
    • Smoked paprika – 5 g
    • Chilli – 1 pinch


    1. Finely chop the peeled onions and fry them in fat in a saucepan of at least 3 liters.
    2. Remove from the heat, sprinkle with the paprika, salt, stir and add 3 dl of water. Cover and simmer until you cut the meat  into 2 x 2 cm cubes.
    3. Place the pork in the dish and cook covered, constantly replacing the liquid that evaporates. 
    4. Meanwhile, dry roast the sorghum grains until they smell like popcorn. Then add 5 times the amount of water and cook, covered, until tender, about (50 minutes).
    5. Peel the potatoes and cut into 1 x 1 cm cubes. Put them in cold water.
    6. When the meat is almost tender, add the drained potatoes and sorghum. Add enough water to cover and cook until tender.