Burbara
Ingredients:
1 heaping cup shelled/peeled wheat berries
4 cups water plus more to soak the wheatberries
1/2 cup white or brown sugar (I typically use white)
1 small cinnamon stick
¼ – ½ teaspoon nutmeg
½ teaspoon anise powder
½ cup golden raisins
Toppings:
Golden Raisins
Almonds
Pomegranate
Coconut
Pistachios
Directions:
Soak the wheatberries in water for at least 1 hour and drain
Boil the drained wheatberries in 4 new cups of water with the cinnamon stick and then reduce to medium low for about 45 minutes to 1 hour or once the wheatberries all open up. Place a lid over the pot leaving it halfway opened. Along the way, skim off any foam from the top of the pot.
Once the water has reduced and thickened and the wheatberries have all cooked, add in the sugar, spices and raisins. Let this all cook together for about 5-10 minutes until the sugar melts and the raisins become slightly plump.
Serve in individual bowls and top with desired toppings. This can be eaten hot or cold. Keep in the refrigerator and if reheating the next day, add a small amount of water to thin out the consistency slightly because it will thicken up more overnight. Enjoy!
Burbara
Ingredients
- 1 heaping cup shelled/peeled wheat berries
- 4 cups water plus more to soak the wheatberries
- 1/2 cup white or brown sugar I typically use white
- 1 small cinnamon stick
- ¼ – ½ teaspoon nutmeg
- ½ teaspoon anise powder
- ½ cup golden raisins
Toppings:
- Golden Raisins
- Almonds
- Pomegranate
- Coconut
- Pistachios
Instructions
- Soak the wheatberries in water for at least 1 hour and drain
- Boil the drained wheatberries in 4 new cups of water with the cinnamon stick and then reduce to medium low for about 45 minutes to 1 hour or once the wheatberries all open up. Place a lid over the pot leaving it halfway opened. Along the way, skim off any foam from the top of the pot.
- Once the water has reduced and thickened and the wheatberries have all cooked, add in the sugar, spices and raisins. Let this all cook together for about 5-10 minutes until the sugar melts and the raisins become slightly plump.
- Serve in individual bowls and top with desired toppings. This can be eaten hot or cold. Keep in the refrigerator and if reheating the next day, add a small amount of water to thin out the consistency slightly because it will thicken up more overnight. Enjoy!
Hello Jackie! I’ve been looking for a burbara recipe but couldn’t search for one as I wasn’t sure what it was called, but I just remember loving it from my childhood days!! Yours sounds great and I can’t wait to try it!! I just had a question, can you substitute an artificial sweetener for the sugar for diabetic guests? I would guess you might add it after, rather than during the boiling process, but thought to check in case you have some suggestions. Thanks so much!! Your recipes look amazing!!
Hi Nada! I love burbara so much, it really reminds me of the holiday season! You can absolutely substitute the sugar for another sweetener or even just reduce the amount of sugar to taste. To be honest, I don’t have much experience with artificial sweeteners, I don’t know how they differ from each other or how they cook down. Because there is water in the burbara, as long as its being stirred, I don’t think it would burn. Let me know if you give it a try and how it turned out!