| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Armenian |
Desserts, Armenian, Vegan |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Pearl barley Cold water |
| 1 |
sm |
Piece cinnamon bark |
| 1 |
c |
Granulated sugar |
|
|
Ground cinnamon |
|
|
Blanched almonds |
|
|
Blanched hazelnuts |
|
|
Chopped walnuts |
|
|
Sultanas (white raisins) |
|
|
Rose water (optional) |
INSTRUCTIONS
FOR SERVING
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
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