Sweet Korkotapur
⏳ Time
45 minutes + 2 hours
🥕 Ingredients
7
🍽️ Servings
1
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Buckwheat Groats - 1.8 oz
- Water - 17 fl oz
- Cinnamon - ¼ g
- Dried Apricots - 0.7 oz
- Sugar - 0.7 oz
- Raisins - 0.5 oz
- Chopped almonds - 0.4 oz
Step by Step guide
Step 1
Sort the large wheat groats (korkot), rinse them, drain in a sieve, then transfer to a pot, pour in hot water, cover with a lid, and bring to a boil.
Step 2
Cook the groats over low heat for 1.5 to 2 hours, then add the rinsed raisins, dried apricots, sugar, and cook for another 15 to 20 minutes.
Step 3
Remove the soup from heat, stir in the ground cinnamon, mix well, pour hot into bowls, sprinkle with chopped almonds, and let cool.
Step 4
Before chopping, the almonds should be scalded with boiling water, after which the skin should be removed to avoid a bitter taste.
Step 5
Serve the korkotapur cold.
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