Anoosh Abour, is a classic Armenian dessert typically served on New Year’s Eve. Directly translated, “Anoosh” means sweet, and “Abour” means soup – Sweet Soup. Made with pelted wheat, called “dzedadz” in Armenian, it is soaked in water for several hours, then soaked again in warm water. Later it’s cooked slowly with sugar until the pelted wheat becomes almost creamy. Nuts, dried fruits, rose water and orange blossom water and are then added to the pot. This recipe was given to my mom about 50 years ago by a close friend. It’s been in our family since then. Anoosh Abour is one of the most favorite and respected desserts you’ll find at any Armenian festive dessert table. I decided to post this recipe now, so that we can end 2014 on a “sweet” or as we say in Armenian “Anoosh” note!
Skill level: Advanced
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- 2 cups pelted wheat or “dzedadz”
- 2 1/4 cups sugar
- 1 cup golden raisins
- 2 cups apricots ( cut each apricot into 6 pieces )
- 1 cup walnuts ( peeled )
- 1 cup almonds ( peeled )
- 1/2 cup pistachios ( peeled )
- 1/2 cup rose water
- 1/2 cup orange blossom water
- 1/2 cup almonds ( peeled )
- 1/2 cup walnuts
- In the morning was the pelted wheat and soak in a bowl of water.
- Later that night, wash the pelted wheat once, add enough water to cover the wheat by about 2 inches.
- Bring the water to boil and continue to boil for 10 – 15 minutes.
- Remove from heat and set aside till the next day.
- Prepare your garnish either the day before or before you start cooking. This way you’ll have them ready when it’s time to add them to the pot.
- Soak the walnuts, pistachios and almonds in a large bowl overnight or for several hours.
- Peel the skins off, and set aside in a covered bowl. (see note #1 below)
- Next day you’ll see that the water has been absorbed.
- Add about 2 inches of water again and bring to a boil.
- When it starts to boil, lower heat to medium low and cook for 1 hour stirring constantly.
- If you see that all the water has been absorbed add a little more. (see note #2 below)
- After 1 hour of cooking, add 1 cup of sugar and continue to cook on medium low heat for another 1 hour.
- Add 1 cup more of sugar and continue to cook for another hour stirring constantly.
- After 2 hours of total cooking time add the 1/4 cup of sugar, pistachios, walnuts, almonds, apricots, and raisins.
- Cook for another 10 to 15 minutes longer, then remove from heat.
- Add the rose water and orange blossom flower water.
- Empty into a serving bowl and garnish while still warm. (see note #3 below)
- Keep refrigerated and serve it cold.
- 1. It’s not easy to peel the walnuts completely. Peel as much as possible.
- 2. The mixture must not be very thick otherwise when it cools, it will crack like overcooked cheesecake.
- 3. If you don’t garnish immediately after, the surface will get dry and the nuts will not stick.
- 4. Cover with a plastic wrap directly over the surface to prevent any humidity from forming.
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