Recipe - Anoushabour (Christmas Pudding)

1 cup Pearl barley
Cold water
1 small Piece cinnamon bark
1 cup Granulated sugar

FOR SERVING
Ground cinnamon
Blanched almonds
Blanched hazelnuts
Chopped walnuts
Sultanas (white raisins)
Rose water (optional)

Serves: 810 Cooking time: 2One half 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
porridgelike 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