To round out the holidays –and- to satisfy your body and soul during this festive season, there is one recipe that cannot be ignored: Anoush Abour. It’s a sweet, fruity, nutty delicacy to be savored with loved ones.
The recipe I’m offering comes from Yerchanig Joy Callan, wife of Roy Callan, Executive Director of Camp Haiastan in Franklin, MA. Her recipe is one of the dessert selections in the recently released cookbook, “Armenian Cuisine: Preserving Our Heritage”, from St. John’s Armenian Church, Southfield, Michigan.
Joy suggests cooking the fruit separately from the other ingredients and adding it when cooled to keep the pudding’s appearance an appealing pearly white. Joy also confided that the longer the pudding sets, the thicker it becomes. To loosen it up a bit, stir in a little simple syrup (the kind you drizzle on paklava) before serving.
This dish is a MUST-have at any Armenian Christmas (January 6th) celebration.
A sweet, fruity, nutty delicacy to be savored with loved ones during the holiday season!
Cook Time 2 hourshours
Soaking the Wheat 12 hourshours
1cup gorgod (skinless whole wheat)
1cupCalifornia apricots finely chopped
1cupraisinscurrants or yellow
½cup pecans or walnutstoasted
Ground cinnamonto taste
Soaking the Wheat
In a 6-quart pot, combine wheat and water. Bring to a boil for 5 minutes. Cover and let rest overnight.
Preparing the Pudding
Remove cover. Return to simmer. Simmer gorgod (wheat) 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 hazelnuts, slivered almonds, pecans or walnuts and cinnamon.
Pomegranate seeds should either be incorporated into pudding uncooked or served separately as a garnish.