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CATEGORY CUISINE TAG YIELD
Grains Turkish Soups 1 Servings

INGREDIENTS

1 c White beans
1 c Garbanzos
1 c Barley
1 c Dried apricots, cut up
1 c Raisins, cut up
1/2 c Figs, cut up
1 c Sugar, or to taste
Water to make about four
quarts
1/2 c Filberts, toasted
1/2 c Walnut pieces
Ground walnuts for topping

INSTRUCTIONS

The night before, rinse and soak the beans (garbanzo and white
together) and the barley in 2 different bowls. In the morning, drain
and cook until tender, again in 2 pans. In a large pot, combine  beans,
barley, fruit, sugar, and water. Cook over medium heat,  stirring
occasionally, until fruit is very soft and barley starch is  released.
Correct for sweetness; stir in filberts and walnuts. Allow  to cool or
refrigerate, if desired. Serve as snack or dessert with  walnuts
sprinkled on top.  Recipe from
http://www.ece.orst.edu/~turkish/mahi-koc  Recipe by: Mahi Koc  Posted
to KitMailbox Digest  by Pat Hanneman <kitpath@earthlink.net>  on Sep
24, 1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3886
Calories From Fat: 663
Total Fat: 79.2g
Cholesterol: 0mg
Sodium: 92.1mg
Potassium: 8091.9mg
Carbohydrates: 754.4g
Fiber: 94.3g
Sugar: 408.1g
Protein: 96.4g


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