Name: Burbara (Barley Apricot Porridge)
Prep time: 5 min
Cook time: 1 h 20 min
Total time: 1 h 55 min
Yield: 6
Ingredients: 1¼ cups pearl barley; 4 cups water + 1 tsp baking soda; 1 cup sultana raisins; 2 cups boiling water; 400 g dried apricot paste; 5 cups boiling water; 2 tsp ground aniseed; 2 tbsp ground aniseed; 1 tsp ground fennel; ½ cup shredded coconut; 1/3 cup each almonds, pine nuts, chopped walnuts

Instructions

In a large bowl, combine 4 cups of the water and the barley. Add the baking soda and stir until dissolved. Let stand for 15 minutes, and then rinse and drain the barley.
Fill a pot with 8 cups of water. Add the rinsed and drained barley and bring just barely to a boil. Reduce the heat to medium, and cook the barley until tender, about 45 minutes. Drain and keep warm.
Meanwhile, in a small bowl, soak the raisins in 2 cups water for 30 minutes until plump. Drain and set aside.
In a large pot over medium-low heat, bring the remaining 5 cups of water to a boil. Add the apricot sheets. Cook, stirring frequently, until the sheets have dissolved, about 15 minutes. Stir in the prepared raisins. Add the cooked barley and the aniseed to the pot and stir until well combined. Cook until the mixture has thickened, about 20 minutes.
Divide the porridge among serving bowls. Sprinkle with the toppings (aniseed, fennel, and coconut). Decorate with the almonds, pine nuts, and walnuts.

Burbara (Barley Apricot Porridge)

Burbara (Barley Apricot Porridge)

Ingredients

Instructions

Knafeh

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