| 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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