Bourbara is a healthful dessert. Traditinally it is prepared on the fourth of December – Saint Barbara’s day. You may offer it in small bowls as a dessert, or in larger bowls as a nutritional light meal to your family.

I usually buy my anise from a bulk store. Recently and to my disappointment I’ve been finding that a considerable amount of cumin seed was somehow mixed in with the anise, thus negativelly affecting the flavour of the recipe I’m preparing. So, my advice to you is to buy anise that is sold sealed, either in package or jar.

250 mL (1 cup) inhulled (hard) wheat (available in natural food stores or in Middle Eastern specialty shops)
1.25 L (5 cups) water
20 mL (4 tsp) anise seeds
125 mL (1/2 cup) raisins, washed under running water
125 mL (1/2 cup) sugar
200 mL (3/4 cup) blanched slivered almonds
200 mL (3/4 cup) pine nuts
200 mL (3/4 cup) walnuts (optional) finely chopped
2 sweet pomegranates, peeled and seeded

Place wheat in a tray, spread out, and discard any foreign bits present.

Wash wheat and drain. Place in a saucepan, add water, bring to a boil and cook for about 1 1/2 hours or until the grain is nearly tender – still has a ‘bite’.

Add anise, raisins and sugar and cook for another 30 minutes.

Ladle into individual bowls or into tea cups. Sprinkle with nuts and pomegranates (sour pomegranates will not do) and serve.

Serve warm or cold. Will keep in the refrigerator for a week.

Makes 5 – 6 servings

Note: Pomegranates are usually available during the fall months.