Try this Turkish Barley Pudding recipe, or contribute your own.
Suggest a better description1. wash barley. Place in a saucepan with cold water and salt. Bring to a boil; then simmer, covered, 1 hour. 2. Transfer cooked barley to the top of a double boiler. Add sugar and milk; cook 3 hours more over low heat. 3. Blanch walnuts and chop coarsely. Add with raisins to barley mixture; cook 10 minutes more. Sprinkle with cinnamon and serve hot. NOTE: This is customarily eaten as a dessert with Mongolian Grill-cooked meats. From
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 6 | ||
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Calories: 711 | ||
Calories from Fat: 123 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 1.6mg | 1 % | |
Sodium 15.3mg | 1 % | |
Potassium 361.2mg | 10 % | |
Total Carbohydrate 147.1g | 43 % | |
Dietary Fiber 7.9g | 31 % | |
Sugars, other 139.2g | ||
Protein 7.9g | 11 % | |
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. |
Calories per serving: 711
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