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طريقه التحضير |
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Place raisins, apricots, and currants in very hot water for 5 minutes to soak. Then drain. |
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Soak barley in 3 c. water for at least 6 hours or overnight. Drain. |
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Place barley in a large saucepan, add 4 cups water, then bring to a boil. |
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Reduce heat and cover saucepan. |
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Cook for 25 minutes until its consistency has become tender. |
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Add rice to saucepan and simmer for extra 10 minutes. |
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Add kidney beans, raisins, apricots, salt, currants, and chickpeas. Simmer over medium heat for 10 minutes more. |
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Meanwhile, mix 2 tbsp. cornstarch with 2 tsp. milk. |
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In a separate bowl, mix cornstarch mixture with 2 tablespoons of cooking liquid. Set aside. |
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Add sugar to saucepan of barley mixture and blend for 2 minutes. |
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Add cornstarch mixture and mix until you have a thick consistency. |
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Raise heat and bring mixture to a boil. |
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Add rose water and cook for 10 minutes more. |
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Place cooked mixture into a serving bowl. Allow to chill in a refrigerator. |
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Before serving, decorate pudding with pine nuts, currants, figs, almonds, and walnuts. Then serve cold. |
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المقادير
