Anooshavoor (Turkish Barley in addition to Apricot Porridge)

Although whole grain porridges are a staple breakfast nutrient inwards my kitchen, I'd never considered barley a morning time grain until I came across this recipe inwards my treasured re-create of Mollie Katzen's Sunlight Café for anooshoavoor, an evidently traditional Turkish barley porridge that's flavored amongst apples, apricots, beloved in addition to cardamom. It's 1 of the most delicious in addition to satisfying porridges I've e'er had.

Cooked inwards a risotto mode amongst liquid piece of cake added to rattling depression heat, the result is a creamy, sugariness porridge surrounding the all the same chewy grains of barley. But although the grooming in addition to instructions are thus extraordinarily simple, it takes almost 2 hours to ready thus it's non a breakfast for a weekday unless y'all arrive the nighttime earlier in addition to reheat the side past times side morning.

Mollie's recipe calls for cooking the barley inwards apple tree juice, simply using apple tree cider instead gives the porridge an peculiarly full, rich apple tree taste.

Update: It appears that I was a petty prescient describing the dish equally an "apparently traditional Turkish" porridge, equally I stimulate got of late been informed that the dish is based on 1 of Armenian beginning rather than strictly Turkish. Called anoush abour or "sweet soup", it typically incorporates apricots, dried fruit in addition to walnuts, in addition to is served during the Armenian Christmas in addition to the New Year. I suppose that I tin blame Mollie Katzen for the confusion, equally the spelling that she gave returns no indication of the Armenian beginning of the give-and-take inwards network searches — it is quite possible that she was served the dish inwards Turkey. But inwards whatever case, produce enjoy, it is 1 of my favorite breakfasts at whatever fourth dimension of year.

Anooshavoor (Turkish Barley in addition to Apricot Porridge)

Recipe past times Lisa Turner Adapted from Mollie Katzen's Sunlight Café Cuisine: Turkish Published on September 27, 2007 Sweet, creamy in addition to wonderfully fragrant barley in addition to dried apricot porridge spiced amongst cardamom in addition to cooked piece of cake inwards a risotto style Print this recipe Ingredients: 1/2 loving cup pearl barley 1 1/4 cups water 1 1/2 cups apple tree cider or apple tree juice, room temperature 6 light-green cardamom pods 1/4 teaspoon body of body of water salt 5 or to a greater extent than dried apricots, to taste, sliced or chopped 1 tablespoon honey Instructions: Generation Engelmundus Rinse the barley in addition to soak overnight inwards a modest saucepan inwards the water. Bring to a boil, thus cut down the rut to its lowest setting in addition to cover. Simmer, stirring every 10 minutes or so, for 45 minutes piece checking the H2O degree (if the porridge dries, add together a petty to a greater extent than water). Generation Engelmundus Stir inwards a 1/2 loving cup of the apple tree cider. Put the cardamom pods inwards a tea ball in addition to add together to the saucepan along amongst the salt. Cover, in addition to proceed to simmer, stirring every 10 minutes equally before. Generation Engelmundus After xx in addition to forty minutes, stir inwards around other 1/2 loving cup component subdivision of the apple tree cider, piece continuing to stir every 10 minutes. When the final component subdivision of the apple tree cider has cooked inwards the barley for xx minutes, y'all should halt upward amongst a thick, simply non too thick porridge. If it's also thick for your taste, sparse it amongst a petty to a greater extent than apple tree cider. Remove the tea ball in addition to stir inwards the beloved in addition to apricots, letting them settle for a few minutes thus that the apricots soften. Generation Engelmundus Serve hot or at room temperature, topped amongst milk, cream or yogurt. Makes 2 to iii servings

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