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Anoushabour (Christmas Pudding)

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      Title: ANOUSHABOUR (CHRISTMAS PUDDING)
 Categories: Desserts, Armenian, Vegetarian
      Yield: 8 Servings
 
      1 c  Pearl barley
           -Cold water
      1 sm Piece cinnamon bark
      1 c  Granulated sugar

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           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
 
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