Please check out the ingredients for our upcoming event Anoushabour with Silva Keondjian.
Here is the recipe from Silva, please read through prior to the event as some steps are to be prepared in advance.
Ingredients:
A packet of dried barley (or dried wheat berries/keshkek)
Cinnamon sticks (if desired)
Cinnamon (ground))
Cloves (ground) if desired
Sugar
Various dried fruita – raisins, apricots, sultanas, cranberries – your choice
Nuts – walnuts, blanched almonds, pistachios – your choice
Barley (or wheat berry) preparation
Please note: Anoushabour allows for variety in the amount of sweetening, fruits and nuts used – it’s up to you.
One day ahead - please carry out these steps on December 29
- 1 cup of barley (Pearl Barley preferable)
- 7 cups approx of water to begin.
- Place barley in a heavy pot or pressure cooker and soak for 2-3 hours in the water. Pour out the water and replace it with fresh water.
- Put I-2 cinnamon sticks to be removed later, if desired.
- Bring to boil and cook for about an 1 hour on LOW HEAT, STIRRING REGULARLY together with the cinnamon sticks. Add more water if required and let it rest overnight.
Next day (December 30 at 4:00 for this event)
- If water has been absorbed add more water and cook for approximately 15-25 minutes. KEEP STIRRING!
Ingredients to be added to the barley once above steps are completed:
- 1 to 1 ½ cups of sugar (I usually use only one cup as the dried fruits will add further sweetness naturally.)
- 1 to 1 ½ cups or raisins or sultanas or both mixed.
- 1 to 1 ½ cups of apricots chopped into small pieces
- ½ a cup of cranberries if desired
- 1 teaspoon of cinnamon.
- 1/2 teaspoon of cloves if desired.
Directions
Keep mixing all the ingredients until all the fruits swell.
Check taste and water consistency continually and add more water as necessary.
The texture needs to be gooey and slightly liquidy
Once the texture is to your satisfaction stir in
1 to 1 ½ cups of chopped walnuts. (Almonds can be mixed with the walnuts)
OPTIONAL - Take it off the fire and add 2 Tablespoons of rose water.
Cook all the ingredients together for a further few minutes (add more water if you think it necessary).
Pour the final mixture into one large or individual glass dishes. Sprinkle cinnamon on top. While warm decorate the top with walnuts & blanched almonds - (OPTIONAL glazed cherries/cranberries/sunflower seeds can be used as preferred)
