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
- 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.