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Anoushabour (Christamas Pudding)
Serving Size: 8

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

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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