Barbara

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One of the many sweets I learned in Thessaloniki when I was many years old, was Barbara. Barbara is therefore wheat boiled with nuts, spices, and sometimes winter fruits (usually apples) that make it on the eve or on the day of St. Barbara. In Athens at that time, of course, we had not heard it again. But I remember my mom who whenever she made kolyva, the juice, she would throw us some wheat and nuts that she would put in the kolyva and she would always make us this "kolyvozoumo" she would tell us.

So it is a custom that the housewives offered in houses (in fact they exchanged), in order to have the blessing of St. Barbara and to protect children from diseases because it "barbarizes" the cold. Next to a very good housewife and cook, so I learned the famous Barbara! Over the years I have often replaced sugar with other sweeteners, such as honey, petimezi, and recently I experimented with figs, where it comes out more aromatic. This year I added a little fig and a little brown sugar. The sweetener is purely a matter of taste for everyone. If you do not like sweets too much, reduce the sweetener.

Ingredients

  • 350 g peeled wheat
  • 3 tbsp roasted flour
  • 50 g of figs
  • 50 g brown sugar
  • 5-6 dried figs
  • 5-6 dried apricots
  • Or almonds peeled and broken
  • 1.2 cups broken nuts
  • 1 kg cinnamon powder
  • Seeds from a pomegranate
  • ½ φλ raisins
  • 3 k sesame
  • A pinch of salt

Directions

  1. Put the wheat in the water overnight. (although I sometimes forgot it, and I put boiling water on the day to inflate which I changed 1-2 times, and in 3 hours it was ready)
  2. Put 2 liters of water and a little salt in the pot and let our wheat simmer. Meanwhile, roast the flour and sesame seeds in a pan. Add cold water to the flour and mix it to become a liquid porridge without pellets. Boil for 5 minutes and add the figs. Mix well and taste. If we want a little more sweetness we add brown sugar or honey etc
  3. Remove from the heat and add the rest of our ingredients. At first it seems sparse, but as time goes by it tightens.
  4. Serve hot, but also cold (which I like more personally), with crushed nuts and pomegranate!
  • Be careful not to overcook the wheat!
  • Also pay attention to roasting. Do not be sad !!!

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