Anushabur is the name of a wheat berries and dried fruits (and nuts) pudding from the Armenian tradition for Christmas and the New Year. My darling online friend Sylva Titizian sent me her detailed recipe and I am sharing it now, slightly adapted.
Anushabur, as Sylva says, means “sweet porridge”; she mentions that it always has to be on a Christmas or New Year table.
Wheat berries for all peoples of the Levant are a symbol of celebration, harvest, and abundance (versus famine).
Happy New Year!
Armenian Christmas Pudding (Anushabur)
Prep Time: 15 minutes
Cook Time: 2 hours
Passive Time: 2 hours
- 1 lb (450 g) hulled wheat berries
- 8 oz white granulated sugar (can substitute honey, maple syrup or molasses to taste)
- 1 cup each of dried apricots, golden raisins, walnuts and blanched almonds
- 1 cup pomegranate arils (optional, but recommended)
- 1 teaspoon orange blossom water or rose water (optional)
- Soak wheat berries in water the day before.
- Drain and add more water then simmer gently over low heat till they burst
- Add the sugar or molasses to taste
- Add the dried fruits and nuts.
- Simmer a few more minutes, add the rose or orange blossom water then cool. Cover and keep in the fridge till serving time
- Serve with additional fruits and nuts and pomegranate garnish in a large bowl.
Sylva's recipe used 1 kg (about 2 lbs) of wheat and 750g. (1 3/4 lb) of sugar. I prefer to sweeten it to taste and use molasses or honey or (better) maple syrup.
I always soak and drain the nuts prior to using in any cooking. Soaking and draining them ensures that they are clean and free of toxins.
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