Ashourah
1 cup seeded raisins, chopped fine
1 1/2 pounds granulated sugar
1/4 cup water
1/4 cup chopped toasted almonds
1/4 cup chopped walnuts
1/4 cup chopped hazelnuts
1 pound borgoul or brown rice
Salt
1 teaspoon rose water or almond extract
1 teaspoon cinnamon or nutmeg
Boil sugar and raisins in the water until the bubble stage is reached. Remove from heat; add nuts.
Cook borgoul or brown rice in slightly salted cold water to cover; drain when tender. Stir into the
raisins and nuts mixture; cook about 5 minutes. Fold in the rose water or almond extract. Serve a
heaping spoonful of this mixture over more nuts and top with an almond. Add a sprinkling of
cinnamon or nutmeg if desired.
Serves 6 to 8.

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