BLACK FRIDAY SALE NOVEMBER 15 - DECEMBER 6TH - 20% OFF TUTORING + ST. BARBARA Dec 4th Discount

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ST. BARBARA DISCOUNT ON DECEMBER 4TH IN HONOR OF MY PATRON SAINT - ADDITIONAL 10% to Sweeten the Day

St. Barbara is known for being the patron saint of artillerymen, miners, and others who work with explosives, and is often depicted with a tower. She was martyred in the third century after her pagan father beheaded her, but a miracle involving lightning struck him dead immediately after. St. Barbara's feast day is celebrated on December 4, with traditions including rituals with sprouted wheat.

The traditional food made on this feast is Burbara, a bowl of boiled wheat grains, pomegranate seeds, raisins, anise, and sugar, which is originally from the Christian village of Aboud in Palestine.

St. Barbara

Burbara (Wheat Berry Pudding) Recipe

Burbara is a sweet, spiced porridge made from boiled, shelled wheat berries and is often served with various toppings. The wheat is symbolic of the fields that miraculously grew to hide Saint Barbara as she fled her persecutors.

Ingredients:

2 cups wheat berries, soaked overnight and drained

8-10 cups water

1 cup sugar, honey, or a mix (adjust to taste)

2 cinnamon sticks or 1 tsp ground cinnamon

1 tbsp ground anise seeds

1 tbsp ground fennel seeds

½ tsp ground nutmeg (optional)

½ cup golden raisins or chopped dried apricots

Toppings (essential for the ritual presentation):

Chopped walnuts and almonds

Pine nuts

Pomegranate seeds (fresh)

Shredded coconut

Ground roasted chickpeas (optional, traditional in some areas)

Instructions:

Soak and Boil: Place the overnight-soaked and drained wheat berries in a large pot and cover with fresh water. Bring to a boil, then reduce the heat and simmer until the wheat is tender and plump, about 1.5 to 2 hours (timing varies based on the wheat).

Add Spices and Sweetener: Once the wheat berries are tender, add the sugar (or honey), cinnamon sticks, ground anise, fennel, nutmeg, and raisins/dried fruit. Continue to simmer for another 10-20 minutes, allowing the flavors to meld and the fruit to puff up. The consistency should resemble a hot porridge.

Serve and Decorate: Serve the Burbara warm in individual bowls. Generously top each serving with a variety of nuts, pomegranate seeds, and coconut. The colorful and abundant toppings are a key part of the tradition.

Other Traditional Foods

Saint Barbara Cookies (Kaak el-Abbass): These are a simple biscuit made with flour, butter (samneh), milk, and sugar, distributed in some areas. A recipe for Lebanese Saint Barbara cookies is available online.

Awwamaat: Deep-fried dough balls soaked in sugar syrup, similar to loukoumades, are also prepared and eaten.

Lobiani: In Georgia, a traditional bean-stuffed bread called lobiani is eaten for the feast day.

St. Barbara Cookies (Lebanese Recipte)

INGREDIENTS

UNITS: US

1⁄3 cup cooking oil

1⁄2 cup butter, softened

1⁄3 cup sugar

1 tablespoon orange juice

1 teaspoon baking powder

1⁄2 teaspoon baking soda

2 cups all-purpose flour

3⁄4 cup sugar

1⁄3cup honey

1⁄3 cup finely chopped walnuts

DIRECTIONS

In mixer bowl, beat cooking oil into butter until blended, beat in sugar.

Add orange juice, baking powder and baking soda, mix well.

Add flour, a little at a time, to make a soft dough.

Shape dough into 2-inch ovals and place on an ungreased baking sheet.

Bake at 350 degrees for 20 to 25 minutes or until golden.

Cool pastries on rack.

Meanwhile Prepare Natif topping: In a saucepan, combine the 3/4 cup sugar, honey and 1/2 cup water, bring to a boil.

Boil gently, uncovered for 5 minutes.

Dip cooled pastries into the warm syrup.

Sprinkle immediately with nuts.

Dry on wire rack.

ANOTHER VERSION

Middle Eastern Awwamaat on Saint Barbara’s Day

Ingredients:

Donuts

3 cups flour

¼ tsp dry yeast

2 ½ cups water, lukewarm

1 tsp sugar

Oil for deep frying

Syrup

2 ½ cup of white sugar

1½ cup water

2 tbsp lemon juice

2tsp rose water

Preparation

1.To make the syrup, dissolve sugar in water, add the lemon juice and bring to a boil. Remove the foam on the top. Simmer for 10mn while gently stirring and until it becomes thick. Add rose water and set aside to cold.

2.To make the dough, mix flour and sugar in a large bowl. Dissolve yeast in warm water and slowly add it until dough forms. Knead well. Cover the dough with a wet cloth and leave to rise 1 to 2 hours.

3.Heat oil and drop mixture using a wet teaspoon or form ball shape with hands and drop in oil. Remove from oil when golden brown and drain on absorbent paper. Dip with syrup when still warm. Serve hot or cold