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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Food Tips of the Week
A few tips on healthy eating
If your aim is to lose weight and also enhance your all round well-being, among other things you really should follow a thoughtfully planned healthy-minded dietary regime. In a perfect world, this ought to include five helpings of grains and vegetables every day and take in the right proportion of nutrients.
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Eliminating carbs might mean missing out on necessary nutrients from 'good' carbohydrate foods which should be part of any well-balanced diet, especially those that we get from grains, vegetables and fruits.
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Anoushabour (Christmas Pudding) Recipe from the Recipes 4U Cookbook
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