Recipes from spelt: a very useful and very tasty!

Spelt grows well. For soaking her enough for a few hours. It can be eaten separately with vegetables, fruits and herbs. You can make porridge from it. The less we spelled cook, the more it remains good.

For those for whom this is not enough, here is the recipes from spelt:

First meals and snacks

Soup of spelt :

Ingredients :

Whole spelt 100 gr

Vegetable meat 1 liter

35% cream 50 g

Bow 1 PCs

Butter 2 tbsp.

Green onion (sliced) 30 g

Salt to taste.

Spices: nutmeg, black pepper.



Clean the onion and finely chop it. In a saucepan lightly fry the onions in ghee. Add to the pot of spelt and fry until light brown, stirring constantly. Then pour into the pan vegetable broth, stir, add salt, after boiling, reduce the heat and simmer on low heat for 10-15 minutes. In the end, add black pepper, nutmeg and chopped green onions. Pour into a saucepan the cream and blend the soup with a blender, bring to a boil. The soup is ready pour into portioned plates, sprinkle with green onions. Serve with croutons, rye crackers.


Shapur ( Armenian kitchen).


Ingredients ( for 4 servings ) :

Leeks 200 g

Whole spelt 80 g

Flour 12 g

Melted butter 40 g

Potatoes 400 g

Salt to taste

Spices: black pepper, parsley.


Leeks to sort, wash in water, cut into. Fry the leeks in the pan in melted butter. Then add water and boil on low heat. Add the spelt, chopped potatoes, salt and cook until tender. Fry the flour, dilute broth to the onion, add to the soup. Bring the soup to a boil. Serve in deep bowls, sprinkle thickly with finely chopped parsley and add black pepper.

Mushroom soup with spelt.


Ingredients (for 4 servings ):

Spelt, whole 1 Cup

Porcini mushrooms (dried) 100 g

Fresh mushrooms (sliced) 250 g

Butter 35 g

Onion 1 piece

Garlic 2 cloves

Celery stalk 2 PCs

Potatoes 5 PCs

Mushroom soup 1 l

35% cream 1 Cup


Spelt, rinse, cover with water and leave to swell for 30 min. dried Mushrooms, rinse, cover with water for 20 min. Spelled boil 30-40 minutes at low heat, then drain the water. Mushrooms boil until cooked, broth mushroom strain.

Melt the butter, add the garlic cloves, removing it as roasting. Immediately add the chopped mushrooms and cooked mushrooms. Then add to the pan finely chopped onions.

Celery cooked with sliced potatoes in a small amount of water 10-15 min. Add thyme. Cool slightly and beat with a blender to puree.

In a saucepan, combine whipped in mashed potatoes with celery root, sauteed with onions mushrooms, spelt, add the broth, salt, heat and pour the cream. Warm the soup until thickened, not boiling.

Serve with toasted bread, rye crackers.


Salad spelt with roasted vegetables.


Spelt boiled 2 cups

Eggplant 1 piece

Zucchini 2 pieces

Red pepper 1 piece

Red onion 1 piece

Cherry tomatoes 8 PCs

Basil 1 bunch

Capers 3 tablespoons


Olive oil 3 tablespoons

Balsamic vinegar 1/3 Cup

Parsley 1 bunch

Salt, black pepper - to taste



Spelt soak for 30 minutes, rinse, cover with water in a ratio of 1/1.3 parts and boil them in salted water for 20 minutes before boiling of the liquid. Put into a large bowl.

Cut the vegetables: the peppers remove seeds, cut into large pieces. Onion peeled and cut lengthwise into half. Zucchini wash, small not peel, large clear. Zucchini cut into thick chunks 2 Eggplants cut the peel into pieces of 3 cm.

Then the vegetables are quickly stir-fried in olive oil, mix gently. So they are not lost form. Cool.

Roasted vegetables put in a bowl with the spelt, add the chopped Basil and parsley, the capers without brine, sliced in half cherry tomatoes.

Salt and pepper to taste.

Pour seasoning mixture of olive oil and balsamic vinegar.

Salad mix gently from top to bottom and garnish with Basil.

Main dishes from Emmer wheat.


Gratin of cauliflower with spelt.



Spelt, crushed 200 g

Vegetable broth 1 l

Cauliflower 1 kg

Egg 2 PCs

Cheese 250 g

Milk 4 tablespoons

Green onion 1 bunch


Spices: nutmeg grated, the juice of half a lemon, sea salt, allspice — to taste.


Spelled crushed washed several times in water, pour the vegetable stock and cook until tender.

Cauliflower disassemble on inflorescences, rinse in water, sprinkle with lemon juice and boil 10 min with the addition of salt.

Cabbage after boiling to cool, drain off the water. Then to not cut very finely and put in a greased form for baking.

Green onions wash and dry. To cut finely.

Beat eggs with milk, add spices and salt, mix with cream cheese and green onions. Put the cooked mixture on the cauliflower, spreading evenly in the baking dish, not stirring.

Bake in the oven, preheated to 200 degrees for 20 min.

Serve with sour cream, sprinkled with green onions.


Spelt pilaf with mushrooms.


Spelt, whole 2 cups

Mushrooms 1 kg

Onion 2 PCs

Ghee 4 tbsp

Salt and pepper to taste.



Melt the butter in a deep saucepan, skillet or cauldron. Spelt are lightly fried in ghee and pour 5 cups of water, add salt, cover and simmer until tender, till all the water.

Mushrooms to boil, large can be cut.

Onion cut into half rings, fry in oil. Add to the onions boiled mushrooms, pre-drain the water. Mushrooms lightly fried with onions .

Add fried with onions mushrooms in a ready-made spelt, gently stir, heat, add sweet ground pepper.

Serve hot.

Spelt turmeric.


Spelt, whole 400 g

Green onions 2 bunches

Onion 1 piece

Vegetable broth 1 l

Turmeric 2 tbsp.

Balsamic vinegar 1 coffee spoon

Olive oil 3 tablespoons

Soy sauce 1 tbs.

Cilantro 1 bunch

Parsley 1 bunch

Ground pepper to taste



Prepare a vegetable broth with parsley.

Whole spelt rinse and pre-soak in water for 1 hour.

Onion fry in a large cast iron skillet with 2 tbsp spoons olive oil and half of turmeric.

When the onions are lightly Golden color, add half of the broth, bring to a boil. In the boiling broth add the rinsed spelt, pre-drain the water in which it soaked. Then add rest of the turmeric and pepper and leave to simmer under a lid until cooked spelt.

When cooking, add broth as it is absorbed. Spelled not mix.

In the end, add porezany onions. Mix the remaining olive oil, soy sauce, balsamico vinegar and add before the end of cooking.

Serve hot, liberally sprinkled with the chopped cilantro.



Spelt with beetroot and horseradish


Spelt whole 250 g

Beets 1 PC

Horseradish grated 2 tbsp.

Chicken broth 400 ml

Onion(red) 1 PCs

Parmesan cheese 100 g

Sugar 50 g

Sour cream 100 g

White wine vinegar 50 ml

Fennel, 1 piece

Beet juice 200 ml

Olive oil 20 ml

Sunflower oil 50 ml

Sherry 100 ml

Butter 50 g

Salt and pepper to taste



Spelled one-piece soak overnight in a little water. Then drain the water, spelt, rinse, cover with salted water in a ratio of 1:1 and boil on low heat for 30 min.

Beets (raw) cut into fine strips or grate on a coarse grater. Mix salt, vinegar, sugar and marinate the beets for 40 min.

Slice the fennel as thin as possible, season with salt and pepper and mix with olive oil.

Grated horseradish mixed with sour cream, salt, add pepper to taste.

To put it all in the fridge.

Chicken broth mixed with sherry and beet juice are good to warm up on slow fire without boiling.

In a skillet in vegetable oil fry the finely chopped onion, then chopped garlic. There also add the spelt and fry all together, stirring occasionally, for 3-5 minutes. Gradually add the mixture of broth with beet juice and sherry. All warm up in a frying pan, stirring, bringing to the consistency of risotto.

Remove from heat, stir in the grated Parmesan and butter. Serve with marinated beets and fennel. As a sauce to use horseradish with sour cream.


     Dolma (Armenian cuisine )


Lentils 160g

Spelt, whole 350 g

Beans 120 g

Onion 1 piece

Dried apricots, pitted 100 g

Raisins 80 g

Vegetable oil 200 g

Grape leaves 800 g

Herbs - cilantro, parsley

Salt, ground red pepper to taste.



The spelt to soak in water overnight. Then drain the water, rinse the spelt and boil in salted water until tender.

Lentils and beans to boil.

Onions cut into cubes and sauté in vegetable oil.

Dried apricots, raisins to soak, rinse.

The grape leaves are scalded with boiling water.

Spelt, lentils, beans mixed with fried onions, raisins, chopped greens. Add salt to taste and pepper. Received stuffing wrapped in grape leaves in an envelope and rows to place in a saucepan with a thick bottom or cauldron. Pour dried apricots. Pour vegetable oil, cover with water and on low heat cook until ready.

Serve with plenty of chopped greens.

  Cereals, desserts and baking with spelt.


Porridge made from Emmer wheat classic.



Spelt, whole 1 Cup

Yogurt 0.5 Cup

Cold water 1.5 cups

Milk 0.5 Cup

Butter, salt, sugar to taste



Spelt soak for 6 hours in a mixture of 0.5 cups yogurt and 1 Cup water.

Then rinse the spelt and place in a saucepan, add 0.5 cups of water and 0.5 cups of milk.

Mix everything and put on a weak fire. Cook until boiling liquid. Then the finished porridge, add salt to taste, sugar and butter. Let stand under cover, and it is better to wrap, to apareunia within the hour.


Cereals from Emmer wheat and oranges.



Spelt 50 g

Milk 200 ml

Yogurt 250 ml

Orange 2 PCs

Hazelnut 50 g

Honey: 2 tbsp

Salt sugar to taste



Heat in a small saucepan the milk, pour it spelled, add salt and sugar to taste and cook for 10 minutes Then cool, add the yogurt, honey, mix and leave to swell for 10 min. peel the orange and cut into small pieces, nuts lightly fry. Add in the soaked granola and chopped nuts orange.


Muesli out of spelt.


Spelt whole 100 g

Creamy yoghurt 300 g

Honey 3 tablespoons

Banana 1 piece

Raisins 2 tablespoons



The spelt mixture into a saucepan, pour a small amount of water and leave to swell for 8 hours or overnight.

Then, swollen bruise, boil on low heat, covered for 25-30 minutes. Drain in a sieve and cool.

Rinse the raisins and soak it in hot water for 10 mins Then drain the water.

Banana peeled, cut into slices.

In yoghurt add honey, mix well.

Serve in the mixing portion of the plate spelt, yogurt with honey, raisins and chopped banana.


Porridge made from Emmer wheat, apples and pumpkins.



Spelt 200 g

Pumpkin 200 g

Apple 1 piece

Milk 500 ml

Yogurt 400 ml

water 100 ml

Vegetable oil 3 tablespoons

Cinnamon 1 teaspoon

Salt and sugar to taste.



Mix the yogurt and water, add to this mix the spelt and leave for 6 hours. After that, rinse the spelt in cold water.

Peel and cut into small pieces pumpkin, pour it on a hot frying pan and slightly fry in small amount of vegetable oil ( two minutes).

Pour into a saucepan the milk, heat, add the spelt and cook over medium heat until tender ( 20 min ). In the middle of cooking, add the roasted pumpkin slices and stir.

Apple cut into cubes and add before the end of cooking. Add cinnamon, salt, sugar. Stir it carefully.

Before serving, add the butter. To insist, wrapped, 10 min.


Spelt with dried fruits.



Spelt 400 g

Dried pears 150 g

Prunes 150 g

Dates 150 g

The raisins 100 g

Dried apricots 100 g

Honey 100 g

Cinnamon 1 teaspoon

Salt to taste



Spelled cook with salt until tender. The cooked spelt, add the cinnamon.

Dried to wash and pour boiling water until the swelling. From figs remove the seeds, large fruit slice. Add dried fruit to cooked spelt, warm up on low heat, add honey.


Porridge made from Emmer wheat with berries.



Spelt 250 g

Yogurt or kefir 300 ml

Fresh berries in season (blueberries, raspberries, strawberries, currants. Blackberries, or mix berries)

Water 100 ml

Honey 100 g

Butter 50 g

Salt to taste



The spelt to soak in a mixture of yogurt and water at night. Then rinse, cover with water, salt and cook until tender.

Ready porridge of spelt to fill with butter and honey.

Garnish with fresh berries, don't stir so the berries remained order.


Air-pie of spelt flour with spices.



The spelt flour 2.25 Cup

Sugar 1.5 cups

Vegetable oil 1 Cup

Egg 4 PCs

Milk 0.25 Cup

Baking powder (baking powder) 1 teaspoon

Drinking soda 1 teaspoon

Seasoning for coffee ( Arabic mix) 1 teaspoon



Preheat the oven to medium temperature (170 C). Grease 2 protwist

Beat eggs with oil, sugar and milk. Add the flour of whole spelt, baking powder, soda and seasonings. Mix until a homogeneous mass.

Put the mixture into two Protvino, so that the dough does not reach the edges of the rim.

Bake until tender, checking the readiness with a match or a wooden stick

about 40 min.


Rolls from spelt flour with oatmeal.



Flour whole spelt 500g

Wheat flour of 500 g


Salt 20 g

Milk 300 ml

Vegetable oil 3 tablespoons

Honey 3 tablespoons

Eggs 2 PCs

Oat flakes No. 2 100 g



Mix in a large bowl, flour of whole spelt, wheat flour and other dry ingredients. Make a well in the center.

In a small bowl, mix milk, honey, olive oil and eggs, whisk into a homogeneous mass and pour into the well in the flour. Knead the dough. Cover it with a damp towel and activity in a warm place.

Pave three baking trays baking paper. The dough briefly hybrids, shape it into balls of about 25 to 100 g each, put on baking trays and leave to rise for an hour. The pans cover with a damp cloth so that the dough when rising does not dry out.

Heat the oven to 210 degrees,

on the bottom put a fireproof container with water, about 2 cups.

Beat the egg with a tablespoon of milk. Using a cooking brush to grease the muffin, sprinkle on top of cereal.

Baking tray with bread rolls put in the oven and bake for 10 minutes Then reduce the temperature to 170 degree and bake for another 15-20 minutes published


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