Anoushabour (Christmas Pudding)

Title:
Anoushabour (Christmas Pudding)

Yield:
8 Servings

Categories:
Desserts,
Armenian,
Vegan




Ingredients:





     1 c  Pearl barley


          -Cold water


     1 sm Piece cinnamon bark


     1 c  Granulated sugar





--------------------------------FOR
SERVING--------------------------------


          Ground cinnamon


          Blanched almonds


          Blanched hazelnuts


          Chopped walnuts


          Sultanas (white raisins)


          Rose water (optional)





 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini