1 cup pearl barley cold water
1 small piece cinnamon bark
1 cup granulated sugar
FOR SERVING
1 ground cinnamon
1 blanched almonds
1 blanched hazelnuts
1 chopped walnuts
1 sultanas (white raisins)
1 rose water (optional)
Directions
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
Servings: 8 servings
Anoushabour (Christmas Pudding) Recipe brought to you by Recipe Ideas
Categories: Christmas; Dessert; Holiday
The History of Recipes
Historians have tracked the existance of recipes way back into history, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. In practice though, generally, these old recipes were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
During the time of the Roman Empire a roman called Apicius compiled a few documents showing how to cook the recipes prepared by the Romans. He recounts how the roman meals were separated into hors d`oeuvre, entrees and dessert, something we still use today. This early Roman chef describes how the Roman chefs made use of a good variety of spices, including a few you will know such as bay, mint and parsley. Over the following few hundred years, the rich and powerful families of Europe strove to lay on the most extravagent banquests, and because of this cooks and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down the recipes that were being prepared for the better households. By the arrival of the 20th century, cookery publications are starting to become popular as a result of higher levels of literacy, more free time and a general increase in wealth. |
We hope you enjoy this Anoushabour (Christmas Pudding) recipe.
