Serves: 6
Total Calories: 399
1. Wash barley. Place in a saucepan with cold water and salt. Bring to a boil then simmer, covered, 1 hour.
2. Transfer cooked barley to the top of a double boiler. Add sugar and milk cook 3 hours more over low heat.
3. Blanch walnuts and chop coarsely. Add with raisins to barley mixture cook 10 minutes more. Sprinkle with cinnamon and serve hot.
NOTE: This is customarily eaten as a dessert with Mongolian Grill-cooked meats.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Turkish Barley Pudding recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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