| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Meats | Turkish | Dessert | 6 | Servings |
INGREDIENTS
| 1 | c | Pearl barley |
| 2 | c | Water |
| 1 | pn | Salt |
| 1 | c | Sugar |
| 2 | c | Milk |
| 1 | c | Walnut meats |
| 1/3 | c | Raisins |
| 1 | ds | Cinnamon |
INSTRUCTIONS
1. wash barley. Place in a saucepan with cold water and salt. Bring to a boil; then simmer, covered, 1 hour. 2. Transfer cooked barley to the top of a double boiler. Add sugar and milk; cook 3 hours more over low heat. 3. Blanch walnuts and chop coarsely. Add with raisins to barley mixture; cook 10 minutes more. Sprinkle with cinnamon and serve hot. NOTE: This is customarily eaten as a dessert with Mongolian Grill-cooked meats. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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