Anoushabour (Christmas Pudding) Recipe
Recipe Ingredients
1 cup pearl barley cold water
1 small piece cinnamon bark
1 cup granulated sugar
FOR SERVING
1 ground cinnamon
1 blanched almonds
1 blanched hazelnuts
1 chopped walnuts
1 sultanas (white raisins)
1 rose water (optional)
Recipe Preparation
Serves: 8-10 Cooking time: 2-1/2 hours
Wash barley well, place in a bowl and cover with 4 cups cold water.
Soak overnight.
Next day put barley, soaking water and cinnamon bark into a heavy pan
and bring to the boil. Boil gently, uncovered, until barley is very
soft and porridge-like in consistency -- about 2 hours. Remove
cinnamon bark.
Stir in sugar and cook for further 10 minutes. Turn into individual
bowls and sprinkle with ground cinnamon. Decorate with nuts and
sultanas.
Serve warm or chilled with additional nuts and sultanas, and rose
water for adding to individual taste if desired.
* Source: The Complete Middle East Cookbook - by Tess Mallos * Typed
for you by Karen Mintzias
Servings: 8
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Anoushabour (Christmas Pudding) Recipe from the Recipes 4U Cookbook
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