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Anoushabour (christamas Pudding)

Updated June 14, 2018


  • 1 cup pearl barley
  • 1 cup sugar
  • 1 pound raisins
  • ground cinnamon to taste
  • cold water
  • ground cinnamon for garnish
  • chopped almonds or hazelnuts for garnish


Serving Size: 8. Wash the barley well. Place in a heavy pot and cover with 4 cups of water. Bring to a boil and turn off heat. Let barley re-hydrate. Bring to the boil again and boil gently until barley is very soft and porridge-like in consistency, about 2 hours. Add ground cinnamon to taste. Stir in the sugar and cook for a further 10 minutes. (As the barley mixture thickens, you need to stir it to prevent if from burning.) Add the raisins and cook a further 10 minutes or until the raisins plump. Pour into mold or serving dish or individual serving cups. Place in refrigerator to chill and set. If using a mold, unmold to serve. May be served cold or heated. Serve with rosewater, or for a more elegant serving, serve with raspberry jam,

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