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Armen's Anoushaboor

(Sweet Porridge)

2 cups barley	Approximately 1 cup sugar
1/2 cup chopped walnuts	1/2 cup hazel nuts
1/2 cup almond slivers	1 cup raisins
1 tablespoon cinnamon

In a soup pot, soak barley in water with over two inches on top for one hour. Bring to boil then simmer for 2 hours. Cover the pot over night with a towel so it cools slowly. The barley will expand as it absorbs the water. Next day...add boiling water for consistency. On low heat, add sugar to taste. Add walnuts and hazel nuts (small pieces) and raisins (handful). Garnish in dishes with almonds and cinnamon. ~ Serves 8 - 10 ~

Egyptian Molokia

2 whole chickens	1 whole garlic
3 packs Dry Molokia	3 teaspoons ground coriander seeds
Approximately 1/2 cup salt	1 1/2 cubes of butter
1 large size onion, chopped	4 cups rice
~ Optional ~ 1 pack Pita bread	~ Optional ~ 1 quart chicken livers & gibblets

Clean chickens, removing fat and excess skin by rubbing salt both inside and outside of chickens. Boil the chickens for approximately 20 minutes. Drain and rinse chickens well. Rub salt both inside and outside of chickens again. Saute onion with 1 tablspoon butter. Add enough water to cover chickens into sauteed onions. Re-boil chickens for 45 minutes to 1 hour. Add some chicken stock to broth. In mixing bowl, mash garlic with 1 teaspoon of salt. Add ground coriander seeds. Mix in 1 tablespoon lard or butter. In separate pot, use chicken stock to boil rice, 4 cups rice to eight cups combined water & stock. 1 cube of butter is added into rice.

Optional: 1 quart chicken liver and gibblets (rinse and cut into small pieces). Put in large pot. Brown with 1 tablespoon lard or butter. Add to rice with salt and butter.

Boil Molokia in remaining chicken broth and combine garlic compost and stir. Cut up chicken in pieces and cover until ready for serving. When soup is bubbling hot, serve with rice either in the soup or on the side. Serve chicken the same way. You may even want to add some shredded pita bread in the mix. DELICIOUS! ~ Serves 8 - 10 ~

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