Anoushabour (armenian christmass pudding)
8 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
Serves 8 to 10 Cooking time: | ||
2 & 1/2 hours | ||
1 | cup | Pearl barley |
Cold water | ||
small | Piece cinnamon bark | |
1 | cup | Granulated sugar |
For Serving | ||
Ground cinnamon | ||
Blanched almonds and hazelnuts | ||
Chopped walnuts | ||
Sultantas (White Raisins) | ||
Rose water, optional | ||
1 | each | Wash barley well, place in a bowl and cover with 4 cups of cold water. Soak |
Overnight | ||
2 | eaches | Next day, put barley, soaking water and cinnamon bark into a heavy pan and |
Directions
bring to a boil. Boil gently, uncovered, until barley is very soft and porridge like in consistency, about 2 hours. Remove cinnamon bark. 3.
Stir in sugar and cook for a further 10 minutes. Turn into individual bowls and sprinkle with ground cinnamon. Decorate with nuts and sultanas. 4 Serve warm or chilled with additional nuts and sultanas, and rose water for adding to individual taste if desired.
TO ALL Submitted By JAMES LOWEY SUBJ CHRISTMAS HELP On 10-29-95
Related recipes
- Anoushabour (christmas pudding)
- Armenian barley & yoghurt soup
- Armenian barley and yoghurt soup
- Armenian cracker bread
- Armenian dinner sandwich
- Armenian eggplant casserole
- Armenian eggplant dip
- Armenian lentil soup
- Armenian nutmeg cake
- Armenian pita
- Armenian potato salad
- Armenian pumpkin stew
- Armenian rice
- Armenian rice (great recipes version)
- Armenian rice pilaf
- Armenian stew
- Armenian style zucchini
- Armenian vermicelli pilaf
- Lavash (armenian cracker bread)
- Tahnabour (yogurt soup)