Anoushabour (christmas Pudding) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Pearl barley Cold water,
1 small: Piece cinnamon bark,
1 cup: Granulated sugar,
FOR SERVING
Ground cinnamon,
Blanched almonds,
Blanched hazelnuts,
Chopped walnuts,
Sultanas, white raisins
Rose water, optional
Directions:
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
Source from luhu.jp
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
Source from luhu.jp