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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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 8 Servings|
|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 %|
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Calories per serving: 171
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