Semolina Pancakes

Doma Semolina pancakes are a delicious and hearty alternative to traditional pancakes.


  • 1 cup doma semolina
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup milk
  • 2 large eggs
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract (optional)
  • Butter or oil for cooking


Mix Dry Ingredients:

  • In a large bowl, combine the semolina, all-purpose flour, sugar, baking powder, baking soda, and salt.
  • Mix well.
Combine Wet Ingredients:

  • In another bowl, whisk together the buttermilk, milk, eggs, melted butter, and vanilla extract (if using).
Combine Wet and Dry Ingredients:

  • Pour the wet ingredients into the bowl with the dry ingredients.
  • Stir gently until just combined.

  • Heat a griddle or a non-stick skillet over medium heat.
  • Add a small amount of butter or oil to coat the surface.
  • Pour 1/4 cup of batter onto the griddle for each pancake.
  • Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
  • Once cooked, serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or yogurt.

Semolina Dumpling Soup

Doma Semolina dumpling soup is a comforting and hearty dish that features soft and pillowy dumplings made from semolina.


For the Semolina Dumplings:

  • 1 cup doma semolina
  • 1/2 cup water
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
For the Soup:

  • 6 cups vegetable or chicken broth
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste


Prepare the Semolina Dumplings:

  • In a bowl, combine semolina, water, olive oil, and salt.
  • Mix until you have a smooth, thick dough.
  • Let the dough rest for about 15-20 minutes.
  • Wet your hands to prevent sticking, then shape the semolina dough into small balls or ovals.
Prepare the Soup Base:

  • In a large pot, heat a bit of olive oil over medium heat.
  • Add chopped onions, carrots, and celery. Sauté until the vegetables are softened.
  • Add minced garlic and cook for an additional minute.
Add Broth and Seasonings:

  • Pour in the vegetable or chicken broth into the pot.
  • Season with dried thyme, salt, and pepper.
  • Bring the soup to a simmer and let it cook until the vegetables are tender.
Cook the Dumplings:

  • Carefully drop the shaped semolina dumplings into the simmering soup.
  • Let the dumplings cook for until they float to the surface. Once the dumplings are cooked, ladle the soup into bowls.

Semolina and Vegetable Patties

Doma Semolina and vegetable patties are a delicious and versatile dish that can be served as a snack, appetizer, or even a light meal.


  • 1 cup doma semolina
  • 1 cup mixed vegetables (carrots, peas, corn, beans), finely chopped
  • 1/2 cup bell peppers, finely chopped
  • 2 green chilies, finely chopped (adjust to taste)
  • 1/2 teaspoon ginger, grated
  • 1/2 teaspoon cumin seeds
  • 1/4 cup fresh coriander, chopped
  • Salt to taste
  • 1/2 teaspoon red chili powder (optional)
  • 1/2 teaspoon garam masala
  • 1/4 cup yogurt
  • Water, as needed
  • Oil for shallow frying


  • Prepare the Semolina Mixture: In a mixing bowl, combine semolina with yogurt. Let it rest for 10-15 minutes.
  • Vegetable Preparation: Heat a bit of oil in a pan. Add cumin seeds, and once they splutter, add chopped onions, green chilies, and grated ginger. Sauté.
    Add mixed vegetables and bell peppers. Cook until the vegetables are tender
  • Add salt, red chili powder (if using), and garam masala. Mix well and cook.
  • Combine and Shape: Add the cooked vegetable mixture to the semolina mixture. Mix well to form a thick batter. If the mixture is too dry, you can add a little water to achieve the right consistency.
  • Add fresh coriander and mix again. Adjust salt and spice levels according to your taste.
  • Shape the Patties: Take a portion of the mixture and shape it into a round, flat patty.
  • Cooking: Heat a pan with a little oil for shallow frying. Once the oil is hot, place the patties in the pan.
  • Cook on medium heat until the bottom side is golden brown. Flip and cook the other side until it's golden and crispy.

Barley and Chickpea Pilaf

Doma Barley and chickpea pilaf is a wholesome and flavorful dish that combines the nutty taste of barley with the protein-rich chickpeas.


  • 1/2 cup pearl barley
  • 1 1/2 cup water
  • 2 tablespoons oil
  • 1 large clove garlic (minced)
  • 15 oz can garbanzo beans (rinsed and drained)
  • Salt to taste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sumac
  • 1/2 teaspoon dried dill
  • lemon juice to taste
  • 1/2 cup red bell pepper (diced)
  • Handful of arugula


  • Cook barley in water for 20-25 minutes or until done.
  • Heat oil in a pan. Add garlic, barley, garbanzo beans, salt, paprika, sumac, and dill. Stir gently to combine all the ingredients well. Cook for 3-4 minutes on low heat.
  • Add a squeeze of lemon to taste. Mix in red pepper and arugula just before serving. Combine gently.

Spiced Barley Salad with Pomegranate and Feta

Spiced barley salad with pomegranate and feta is a delightful and flavorful dish that combines the nutty taste of barley with the sweet and tart burst of pomegranate seeds and the creamy saltiness of feta cheese.


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • 1/3 cup raisins
  • 3-3.5 cups cooked doma barley (cooled)
  • 1/4 cup chopped fresh parsley or cilantro
  • 1/2 cup sliced almonds
  • 4 green onions (thinly sliced)
  • 4 oz. feta cheese (crumbled or cubed)
  • 1/2 cup pomegranate seeds


  • In a large bowl, whisk together the olive oil, maple syrup, apple cider vinegar, ground cinnamon, ground cumin, salt and pepper.
  • Add the raisins and the cooked barley to the bowl and toss to coat well. Add the parsley or cilantro, sliced almonds, 4 sliced green onions, cubed or crumbled feta cheese, and 1/2 cup pomegranate seeds. Toss gently. Season to taste with more salt and pepper if needed.
  • Serve drizzled with more extra-virgin olive oil and chopped parsley or cilantro if desired.

Barley-Stuffed Bell Peppers

Barley-stuffed bell peppers are a delightful and wholesome dish that combines the natural sweetness of bell peppers with the nutty flavor and chewy texture of barley. This dish is not only delicious but also a nutritious choice.


  • 1cup doma pearl barley
  • 2-1/2cup water or vegetable broth
  • 3 large peppers
  • 1/2 red onion (diced)
  • 1/2cup pimentos (diced)
  • 6 large mushrooms (diced)
  • 2 cloves garlic (minced)
  • 1 tsp olive oil
  • 3/4cup cheddar (shredded)
  • 1/3 sour cream
  • Salt and pepper (to taste)


  • In a large saucepan, bring the broth to a boil. Stir in the barley, reduce heat to low, cover, and cook for 45 minutes.
  • Preheat oven to 375. Cut the tops off the peppers, clean out the innards and set aside. In a large skillet, heat the olive oil and garlic.
  • Add the onion, the mushrooms and cook for about 3 minutes. Then put the barley, pimento, cheese, and sour cream. Combine well.
  • Stuff the peppers with the barley mixture. Place into a baking dish.
  • Cover and bake for 35 minutes. Uncover and bake another 5 minutes.

Vegetable Barley Soup

This soup is not only delicious and easy to prepare but also packed with nutrients from the various vegetables and barley.


  • 1/2 cup barley (uncooked)
  • 2 teaspoons olive oil
  • 1/2 medium yellow onion (diced)
  • 1 medium carrot (diced)
  • 1 medium stalk celery (diced)
  • 1 medium clove garlic (minced)
  • 1 teaspoon curry powder
  • 4 cups vegetable broth
  • 15oz can chickpeas (drained and rinsed)
  • 1 medium potato (diced)
  • 2 cups shredded green cabbage
  • Salt and Pepper to taste


  • Set a large soup pot over medium-low heat. When hot, add the olive oil. Add the onion, carrots, and celery. Add a pinch of salt. Cook, stirring occasionally, until the onion is soft, 7-8 minutes.
  • Add garlic and curry powder and cook, stirring constantly, for one more minute.
  • Stir in the vegetable broth. Add the chickpeas, potatoes, cabbage, Pearl Barley, salt, and pepper.
    Increase heat to medium high. Once it comes to a boil, reduce heat and keep at a low boil for 10-12 minutes, until the barley is cooked through and the potatoes are tender.
  • Remove from heat. Taste and add more salt and pepper if desired.

Millet Porridge with Mixed Salad

This combination provides a good balance of
carbohydrates, protein, fiber, vitamins, and minerals.


  • 1 cup millet
  • 3 cups water or vegetable broth
  • Salt, to taste
  • Mixed salad greens (lettuce, spinach, arugula, etc.)
  • Cherry tomatoes, halved
  • Cucumber, sliced
  • Red bell pepper, chopped
  • Red onion, thinly sliced
  • Feta cheese, crumbled (optional)
  • Balsamic vinaigrette dressing


  • Rinse the millet under cold water. In a saucepan, combine the rinsed millet with water or vegetable broth. Bring to a boil and then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the millet is tender. Add salt to taste and fluff the millet with a fork.
  • In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red bell pepper, and red onion. If desired, sprinkle crumbled feta cheese on top. Drizzle balsamic vinaigrette dressing over the salad and toss the salad to coat evenly.
  • Place a generous portion of millet porridge in a bowl and top it with a serving of the mixed salad.

Millet Energy Bites

Millet energy bites are a nutritious and delicious snack that you can easily make at home. Doma Millets are a great source of fiber, vitamins, and minerals, making them a healthy choice.


  • 1 cup cooked millet (you can use any variety of millet)
  • 1/2 cup nut butter (any nut butter of your choice)
  • 1/3 cup honey or maple syrup (adjust according to your sweetness preference)
  • 1/2 cup shredded coconut (unsweetened)
  • 1/2 cup chopped nuts (almonds, walnuts, or a mix)
  • 1/4 cup chia seeds or flaxseeds
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Optional: dark chocolate chips, dried fruits, or other add-ins of your choice


  • Cook Millet: Rinse the millet under cold water. In a saucepan, combine 1 cup of millet with 2 cups of water. Bring it to a boil, then reduce the heat, cover, and simmer until the millet is cooked.
  • Prepare Mix: In a large mixing bowl, combine the cooked millet, nut butter, honey or maple syrup, shredded coconut, chopped nuts, chia seeds or flaxseeds, vanilla extract, and a pinch of salt. Mix well until all ingredients are evenly combined.
  • Form Bites: If the mixture is too sticky, you can refrigerate it for 15-30 minutes to make it easier to handle. Once the mixture is firm enough, take small portions and roll them into bite-sized balls.
  • Optional: Add-ins: If desired, you can press a few dark chocolate chips, dried fruits, or extra shredded coconut on the surface of each energy bite.
  • Chill: Place the energy bites on a tray lined with parchment paper and refrigerate for at least 30 minutes to allow them to firm up.
  • Store: Once the millet energy bites are firm, transfer them to an airtight container and store in the refrigerator.

Millet Chocolate Pudding

This Doma Millet chocolate pudding is a delightful alternative to traditional chocolate puddings, and the millet adds a nutty texture and extra nutritional value.


  • 1/2 cup millet
  • 2 cups milk (dairy or plant-based)
  • 1/4 cup cocoa powder
  • 1/2 cup sugar (adjust to taste)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips or chopped dark chocolate
  • Optional toppings: whipped cream, berries, chopped nuts


  • Cook Millet: Rinse the millet under cold water. In a medium saucepan, combine the rinsed millet and 2 cups of milk. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes or until the millet is tender.
  • Add Cocoa and Sugar: Stir in the cocoa powder, sugar, and salt. Continue to cook over low heat, stirring frequently, for an additional 5-10 minutes until the mixture thickens.
  • Add Chocolate: Add the dark chocolate chips or chopped dark chocolate to the pudding mixture. Stir until the chocolate is completely melted and the pudding is smooth and well combined.
  • Remove from Heat: Remove the saucepan from the heat and stir in the vanilla extract.
  • Chill (Optional): You can serve the pudding warm or refrigerate it for a few hours to let it set and chill.
  • Top and Enjoy: Before serving, you can top the pudding with whipped cream, berries, or chopped nuts for added flavor and texture.