*  Exported from  MasterCook  *
 
                      ANOUSHABOUR (CHRISTMAS PUDDING)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Armenian
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
  
 
 
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