| 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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