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Name: Anoushabour (Christmas Pudding)
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: Blanched hazelnuts; 1 sm Piece cinnamon bark; Ground cinnamon; Walnuts chopped; 1 c Granulated sugar; Blanched almonds; 1 c Pearl barley; Sultanas (white raisins); FOR SERVING; Rose water (optional)

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INGREDIENTS

Blanched hazelnuts
1 sm Piece cinnamon bark
Ground cinnamon
Walnuts ; chopped
1 c Granulated sugar
Blanched almonds
1 c Pearl barley
Sultanas (white raisins)
FOR SERVING
Rose water (optional)

Servings

INSTRUCTIONS

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

NOTES

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Nutrition

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Serving Size: 1 Serving (47g)
Recipe Makes: 8 Servings

Calories: 171
Calories from Fat: 3 (2%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 2.5mg		0 %
Potassium 78.8mg		2 %
Total Carbohydrate 40.5g		12 %
	Dietary Fiber 4.4g	17 %
	Sugars, other 36.1g
Protein 2.8g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 171

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