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This is a common dessert for Near Eastern Jews.


  • 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


  1. Boil sugar and raisins in the water until the bubble stage is reached.
  2. Remove from heat; add nuts.
  3. Cook borgoul or brown rice in slightly salted cold water to cover; drain when tender.
  4. Stir into the raisins and nuts mixture; cook about 5 minutes.
  5. Fold in the rose water or almond extract.
  6. Serve a heaping spoonful of this mixture over more nuts and top with an almond.
  7. Add a sprinkling of cinnamon or nutmeg if desired.

Serves 6 to 8.


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