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Recipe Name: Anoushabour (christmas Pudding) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 8

1 Cup(s) Pearl barley
Cold water
1 Piece cinnamon bark
1 Cup(s) Granulated Sugar
Ground cinnamon
Blanched almonds
Blanched hazelnuts
Chopped walnuts
Sultanas, white raisins
Rose water, optional
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

Nutrition (calculated from recipe ingredients)
Calories: 185
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.6mg
Potassium: 71.2mg
Carbohydrates: 44.6g
Fiber: 4g
Sugar: 25.2g
Protein: 2.5g

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