Apricot Porridge

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Again, a very old recipe worth preserving. Esther's family clearly were great cooks influenced by European cultures.

Dzirani Anoushabdur (Kharpetski/Mezretski Style) Apricot Porridge

2 Cups Dzedzads (Armenian style Barley also known as California Wheat)
1/2 Cup Dried Apricots
1/2 Cup White(Yellow) Raisins
1/4 Cup Water
1 Tablespoon Sugar (Optional)

Soak Dzedzads in water for 2 hours. Drain. Place Dzedzads in saucepan and add enough water to come 3 inches above it. Boil with pinch of salt until tender. Drain water.

In Pyrex serving dish, place chopped dried apricots and white (or yellow) raisins. If desired add the sugar. Cover with 1/2 Cup water water and rest until apricots and raisins have swelled in size. Mix together cooked dzedzads and fruit. Serve with Nuts.
NOTE: this recipe with boiled large bulghur.