Wednesday, January 5th, 2011
Armenian Christmas Recipe: Anooshabour (Armenian Christmas Pudding)
This is a traditional Armenian Christmas recipe. In the early days, at every Armenian feast, Anooshabour was a traditional must!
1 c. skinless whole grain wheat (also called shelled wheat berries)*
1 1/2 c. golden bleached raisins
2 c. dried apricots
3 qt. water
2 c. sugar
Wash wheat. Drain. Add water to wheat and bring to boil. Then set aside, off the stove, for 2-3 hours. After 2-3 hours, begin to cook on low heat for 1 1/2 hours. Wash raisins and apricots. Chop the raisins and apricots very fine. Add to wheat with the sugar. Cook for 1/2 hour more. Stir with wooden spoon frequently, or with electric beater until done. Should be the consistency of thick pudding. Pour into large serving dish. Decorate top with either walnuts, almonds, small dried fruits or cherries.
*Skinless whole grain wheat is an uncooked hulled wheat (dzedzadz) that is available at Armenian, Greek, or Syrian import stores but which can be substituted by barley (pearl barley) in desperation.
From “Creative Cooking II” by The Ladies Society of St. Peter Armenian Church (Van Nuys, CA); recipe was submitted by Anna Movsesian to the cookbook. The cookbook aims to preserve traditional Armenian cooking methods and recipes and can be ordered from the church.
© 2011 – 2013, Stephanie Meade. All rights reserved.
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