Barley Groats "Baba" with Smoked Meat and Mushrooms

1. Cooking of barley groats

barley groats 1.1 lb (500 g) • salt 1 tsp • water 1.6 quart (1500 ml)

Pour cold water in barley groats and then pour it out. Rinse them several times this way. Put them in a pot, add salt, water and cook until soft - for about 25 minutes. During this period barley groats absorb all the water. Allow them to cool.

2. Preparation of mushrooms

onion 7 oz (200 g) • sunflower oil 1.25 tbsp (20 ml) • mushrooms 8.75 oz (250 g) • dried mushrooms 0.75 oz (20 g) • water

Peel onion and chop it finely. Cook it in oil (preferably in pork lard), add cleaned and chopped field agarics and dried forest mushrooms dipped in water for a while. Pour a little water in and braise covered for 5 minutes. Allow it to cool.

3. 

salt 2 tsp • marjoram 2 tsp • garlic 5 cloves • potatoes 3.3 lb (1500 g)

Put cold barley groats in a deep bowl. Add mushrooms, salt, marjoram, pressed cloves of garlic, peeled grated potatoes. Stir it well with your hand.

4. 

smoked meat 14 oz (400 g)

Cut cooked smoked meat into cubes, add it to barley groats mixture and stir again.

5. 

sunflower oil • pork lard

Pour some oil into the baking tin (the best it to apply thick layer of lard) and spread the mixture evenly in. Bake at medium heat for about 60 minutes until it becomes slightly brownish.