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. (Photo courtesy of Google Images.)
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.
PS: Don't forget: According to our friend Ara, tonight, Jan. 5th, you should be serving Nevik - Swiss Chard with Chick Peas!
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.
PS: Don't forget: According to our friend Ara, tonight, Jan. 5th, you should be serving Nevik - Swiss Chard with Chick Peas!
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