| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Armenian | Armenian, Desserts, Vegan | 8 | Servings |
INGREDIENTS
| 1 | c | Pearl barley |
| Cold water | ||
| 1 | Piece cinnamon bark | |
| 1 | c | Granulated sugar |
| Ground cinnamon | ||
| Blanched almonds | ||
| Blanched hazelnuts | ||
| Chopped walnuts | ||
| Sultanas, white raisins | ||
| Rose water, optional |
INSTRUCTIONS
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
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 185
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.6mg
Potassium: 71.2mg
Carbohydrates: 44.6g
Fiber: 4g
Sugar: 25.2g
Protein: 2.5g