Burbara (Wheat Berry Pudding)
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Servings
6 people
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Calories
2121 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Burbara (Wheat Berry Pudding)
Description
Burbara (Wheat Berry Pudding) features pearled barley cooked until tender in water, then infused with warm spices like cinnamon, anise, and fennel seeds. Brown sugar sweetens the mixture, while dried apricots and raisins plump up during cooking, contributing chewy bursts of fruitiness. The final pudding is creamy in texture, allowing the grains and fruit to meld into a harmonious dish. It is garnished individually with sliced almonds, walnuts, pistachios, and pomegranate seeds, adding textural contrast and a touch of brightness. This pudding can be enjoyed warm for a comforting treat or refrigerated to serve chilled.
The spice blend balanced with the sweet fruit creates a warming flavor profile that is unique to this pudding. Cooking the barley partially covered and stirring helps achieve a creamy consistency. The nuts and pomegranate seeds added at serving time preserve their crunch and freshness.
Burbara can be eaten as a snack, breakfast, or dessert. The combination of spices and dried fruit makes it suitable for cooler weather when a hearty, spiced dish is welcome.
Using pearled barley is a convenient alternative to traditional wheat berries; if wheat berries are used, soaking overnight is recommended to soften them. Leftovers should be stored in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, add a little water and heat gently while stirring to prevent drying out. Garnish freshly before serving to maintain texture.
Ingredients
- 1 cup barley pearled
- 1 teaspoon ground cinnamon
- 4 tablespoons brown sugar
- 1 teaspoon anise seeds
- ½ teaspoon fennel seeds
- ½ cup dried apricots chopped
- ½ cup raisins or dried cherries
- pomegranate seeds for garnish
- nuts I used sliced almonds, walnuts, and pistachios, of choice, for garnish
Instructions
- In a medium saucepan, combine the barley with 4 cups of water. Bring to a boil over medium-high heat, then lower the heat and cover to simmer for about 20 minutes, stirring occasionally.
- Uncover and stir in the cinnamon, sugar, anise seeds, and fennel seeds. Stir in the dried fruit. Cook for another 15 to 20 minutes or until the barley is fully cooked and tender, stirring occasionally. The dried fruit will rehydrate and plump up and the barley mixture will be creamy.
- Transfer the burbara to serving bowls and top with nuts, more dried fruit, and pomegranate seeds for garnish. (You can also refrigerate for later)
Notes
- Pearled barley is a convenient substitute for wheat berries; soak wheat berries overnight before cooking if used.
- Garnish each serving individually with nuts and pomegranate seeds for best texture.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Reheat by adding a small amount of water and warming over medium heat, stirring often to prevent drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 2121 kcal
% Daily Value*
| Calories | 212.1kcal | 11% |
| Carbohydrates | 50.5g | 17% |
| Protein | 4.1g | 8% |
| Fat | 0.6g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 9.9mg | 0% |
| Potassium | 338.6mg | 7% |
| Fiber | 7.1g | 28% |
| Sugar | 13.8g | 28% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 33.1mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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