Anush Abur

"This is a sweet soup, porridge or pudding from Arrmenia. It is served at Christmas and New Years. The apricots are optional. However many recipes speak of having 5 pomegranate seeds as part of the garnish."
 
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Ready In:
2hrs 40mins
Ingredients:
12
Yields:
1 Batch
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ingredients

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directions

  • In a 6-quart pot, combine wheat and water. Bring to a boil for 5 minutes. Cover and let rest overnight.
  • Remove cover. Return to simmer. Simmer gorgod until water begins to thicken. The lower the simmer, the “whiter” the pudding will remain. After about 1 ½ to 2 hours of simmering, add the sugar and continue to simmer. The pudding will begin to take on a thicker consistency.
  • While wheat is simmering, combine fruit, pistachios and pine nuts in a small saucepan with water. Bring to a gentle simmer and allow to cook for about 15 minutes. Thoroughly drain. Add to pudding when pudding is cooled so that fruit will not bleed color into pudding.
  • Pour into serving bowl. Garnish with filberts, slivered almonds, pecans or walnuts and cinnamon.
  • Pomegranate seeds should either be incorporated into pudding uncooked or served separately as a garnish.

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RECIPE SUBMITTED BY

As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
 
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